Optimisation of rancidity stability in long‐chain PUFA concentrates obtained from a rainbow trout (Oncorhynchus mykiss) by‐product |
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| Authors: | Mª Macarena Berríos Alicia Rodriguez Matías Rivera Mª Elsa Pando Mª Antonieta Valenzuela Santiago P Aubourg |
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| Affiliation: | 1. Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, Santiago, Chile;2. Department of Biochemistry and Molecular Biology, Faculty of Chemical and Pharmaceutical Sciences, Santiago, Chile;3. Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain |
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| Abstract: | This research was focused on the production of polyunsaturated fatty acid concentrates from a farmed rainbow trout (Oncorhynchus mykiss) by‐product (i.e. belly muscle). The effect of different process variables (urea/fatty acids (FA) contents ratio, crystallisation time and temperature and stirring speed of the urea/FA mixture) on the lipid oxidation development during the urea complexation process was investigated. For this purpose, an experimental design (26 runs) following the response‐surface methodology was developed. As a result, peroxide value and TOTOX index showed to be dependent on the crystallisation time and temperature and the urea/FA ratio, while no influence of the crystallisation stirring speed was detected on both indices; additionally, polyene index was affected by the urea/FA ratio and its interaction with the crystallisation time. An optimised desirability score near 1.0 was attained provided values of 2.8 °C, 3.05 h and 3.57 were applied for crystallisation temperature, crystallisation time and urea/FA ratio, respectively. |
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| Keywords: | Belly muscle by‐products
Oncorhynchus mykiss
PUFA concentrates rancidity response‐surface methodology urea complexation |
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