title: Physicochemical and sensory characterization of refined and deodorized tuna (Thunnus albacares) by-product oil obtained by enzymatic hydrolysis.
abstract: In this study, the effects of chemical refining and deodorization on fatty acid profiles and physicochemical and sensory characteristics of the tuna by-product oil obtained by enzymatic hydrolysis were evaluated. Enzymatic extraction was conducted for 120 min at 60 °C and pH 6.5 using Alcalase at an enzyme-substrate ratio of 1:200 w/w. The chemical refining of crude oil consisted of degumming, neutralization, washing, drying, bleaching, and deodorization; deodorization was conducted at different temperatures and processing times. Although chemical refining was successful, temperature and chemical reagents favored the removal of polyunsaturated fatty acids (PUFA) from the oil. Aroma attributes of fishy odor, frying odor, and rancid odor predominantly contributed to the sensory evaluation of the product. Deodorization conditions of 160 °C for 1h and 200 °C for 1h were recommended for the tuna by-product oil, which is rich in PUFA.
authors.affiliation: Department of Course Coordination, Instituto Federal do Espírito Santo - IFES, Rua Costa de Oliveira, 660, CEP 29285-000 Piúma, ES, Brazil. Electronic address: daysealine@hotmail.com.
authors.forename: Dayse A S B
authors.initials: DA
authors.lastname: de Oliveira
authors.affiliation: Department of Course Coordination, Instituto Federal do Espírito Santo - IFES, Rua Costa de Oliveira, 660, CEP 29285-000 Piúma, ES, Brazil.
authors.forename: Marcelo G
authors.initials: MG
authors.lastname: Minozzo
authors.affiliation: Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Trindade, CEP 88040-900 Florianópolis, SC, Brazil.
authors.forename: Silvana
authors.initials: S
authors.lastname: Licodiedoff
authors.affiliation: Graduation Program in Food Technology, Universidade Federal do Paraná, Rua Francisco H. dos Santos, CEP 81531-980 Curitiba, PR, Brazil.
authors.forename: Nina
authors.initials: N
authors.lastname: Waszczynskyj
mesh_terms: D000818:Animals; D005591:Chemical Fractionation; D005227:Fatty Acids / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification*; D005395:Fish Oils / Q000737:chemistry* / Q000378:metabolism; D006801:Humans; D006868:Hydrolysis; D013381:Subtilisins / Q000378:metabolism*; D014413:Tuna
chemical_list: D005227:Fatty Acids; D005395:Fish Oils; D013381:Subtilisins
keywords: Deodorization; Enzymatic hydrolysis; Fish by-product; Fish oil; Sensory evaluation