A Summary Of Fish Oil

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3.2.2 Sample Preparation
The mayonnaise samples are prepared from the extraction of salmon fish oil from Salmo salar and grape seed extract from Baccaurea ramiflora.
3.2.2.1 Preparation of Fish Oil
Heat extraction is not suitable to use since access to heating will accelerate lipid oxidation and decreasing oxidative stability of fish oil (Arab-Tehrany et. al., 2012). Hence, the extraction of fish oil from salmon fish is carried out according to the enzymatic extraction as described by Deepika et. al. (2014). First, blend whole salmon fish without addition of water. Next, weigh 1000 g blended fish samples and placed them equally in four 500 mL beakers. Add 100 mL of distilled water to each beaker in the ratio of 1:0.4 (fish: water) and mix the mixture well with the aid of magnetic stirrer. After that, measure the pH value of the mixture using a pH meter and adjust it to pH 6 by adding 1 N hydrochloric acid, HCl. Cover all beakers, then place them in a water bath shaker operating at 30°C with 140 rpm and keep for 30 minutes. The temperature is measured by using a thermometer. The enzymatic hydrolysis is started by adding 0.5% (by weight of raw material) Sea-B Zyme L200 to each beaker. After hydrolysis for 4 hours, place the mixture in another water bath operating at 90°C for 5 minutes to inactivate the enzymes. Next, cool the mixture and then centrifuge at 7500 g for 15 minutes. Four layers will be formed in the centrifuge tubes: upper oil layer, light lipid layer, soluble

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