Showing 5 results for Common Kilka
Mohammad Reza Soleimani, , Maryam Nikkhah,
Volume 5, Issue 3 (12-2016)
Abstract
Fish protein hydrolysates from whole kilka, using alcalase enzyme (ratio 1: 100) under optimal temperature (55°C) and pH (8.5) was evaluated for its hydrolysis degree and antioxidant activity. Results of the hydrolysis degree recorded at time intervals of 1, 2, 3 and 4 hours indicated the hydrolysis degree increased with increase in the hydrolysis time. The evaluation of FPH antioxidant activity, using DPPH, ABTS and reducing power assay tests at 3 concentrations (1, 2 and 5 mg/ml indicated the highest inhibitory effect at 5 mg/ml was 74.4%, 72.3% and 1.8 absorbance in 700 nm for DPPH, ABTS and reducing power assay, respectively. Generally, the findings of this research confirmed the potential of kilka as a source of natural antioxidants for food applications.
Behrouz Karim, Masoud Rezaei, Nader Bahramifar,
Volume 6, Issue 1 (6-2017)
Abstract
The yield and quality of oil extracted from common kilka (Clupeonella cultriventris caspia) through a novel extraction technique with supercritical fluid CO2 and also ethanol co-solvent extraction at 30 MPa pressure and 58°C temperature of for 90 min were compared. Addition of ethanol co-solvent significantly increased the total oil yield (p˂0.05). Moreover, the qualitative characteristics of the extracted oil with ethanol modified the solvent acidity, peroxide and TBA index considerably less than the oil extracted by supercritical fluid CO2. Fatty acid composition of the oil extracted with the two extraction methods showed there was no significant difference in SFA and PUFA fatty acids (p˃ 0.05). In general, the two methods used in this work didn’t considerably affect the fatty acid composition of the extracted oil.
Abbas Zamani,
Volume 8, Issue 2 (5-2019)
Abstract
Aims In present study, the effect of spearmint extract in different concentrations was investigated on chemical and bacterial quality of common kilka surimi during storage in refrigerator (± 4 ° C) at different times.
Materials & Methods In this research, chemical tests including peroxide value (PV), thiobarbitoric acid (TBA), total volatile bases nitrogen (TVB-N), pH and total viable count (TVC) and psychrophilic count (PTC) as bacterial tests were assessed.
Findings The results showed that the PV content in SE treatments was significantly lower than that from control as it was increased at 4% SE from 0.33 on the first day to 4.08 m eq O2 on the 12th day (P<0.05). The TBA and TVB-N amounts were increased in the control so that it was recorded 0.43 mg malondialdehyde for TBA and 32.8 mg N for TVB-N on day 15 with a significant difference compared to those containing SE (P<0.05). The pH value was significantly lower in groups treated with SE than control during the whole storage period (P<0.05), with an increase from 6.28 at day 1 to 7.10 at day 15 for 4% SE. The TVC and PTC bacteria from control were significantly higher than those from treated groups with SE wherein TVC and PTC bacteria were increased in the control from 3.55 to 3.25 to 6.64 and 5.96 log cfu/g, respectively (P>0.05).
Conclusion Based on the findings of the present study, 4% SE can use for enhance the shelf life of the common kilka surimi at refrigerator.
Volume 11, Issue 3 (9-2023)
Abstract
Aim: The objective of the current study was to evaluate the effectiveness of various extraction techniques, namely supercritical carbon dioxide (SC-CO2), ultrasound, and enzymatic methods, in comparison to the conventional wet reduction method, in terms of oil yield, quality attributes, and fatty acid composition in common kilka oil.
Materials & Methods: Mentioned methods were used to extract fish oil. Then, their quality oxidation, including PV, TBA, FFA, and CD, and fatty acid composition were evaluated.
Findings: The study's findings revealed that the SC-CO2 extraction method exhibited the most favorable outcome in terms of extraction yield, achieving a remarkable rate of 89.6%. The lowest oxidation indexes including PV (1.78 ± 0.19 mmol.kg-1), TBA (0.54 ± 0.03 mg MA.kg-1), FFA (35.49 ± 0.52 mg FFA.g TAG-1), and CD (7.61 ± 0.34 %) was found in oil extracted with SC-CO2 method. The fatty acid profile of oil extracted by SC-CO2 exhibited higher polyunsaturated fatty acid (PUFA) (29.81 ± 0.27) and lower saturated fatty acid (SFA) (27.64 ± 0.20) and monounsaturated fatty acid (MUFA) (34.78 ± 0.67) than those obtained by the other extraction methods (p > 0.05). The n-3/n-6, PUFA/SFA, and EPA + DHA/C16 ratios were higher for oil extracted by SC-CO2 than the other three methods. Conclusion: The common kilka oil, extracted through supercritical carbon dioxide (SC-CO2), can be regarded as an abundant source of crucial polyunsaturated fatty acids belonging to the n-3 series.
Mohsen Nobakht, Masoud Rezaie, Shahab Naghdi,
Volume 12, Issue 2 (4-2023)
Abstract
In this study, the effect of different hydrolysis times (45, 90, 135, 180, and 225 minutes) by alcalase enzyme on the yield and quality of oil extracted from common kilka fish (Clupeonella cultriventris caspia) was investigated. The results showed that the highest extraction yield (40.41%) was in the hydrolyzed treatment for 135 minutes, which was not significantly different from other treatments. The qualitative indices of TBA, FFA, and CD of the extracted oils increased by increasing hydrolysis time, so the highest value of the mentioned indices was at 225 minutes, while the highest value of the PV index was at 180 minutes. Because the treatment of oil extracted in 45 minutes had lower values in the investigated oxidative spoilage indicators, it was selected as the treatment. The composition of its fatty acids was investigated, and it was found that monounsaturated fatty acids were the predominant fatty acids. Also, the amounts of saturated and polyunsaturated fatty acids did not show significant differences (p < 0.05). According to the obtained results, it was found that different hydrolysis times have different effects on the yield and quality of the obtained oil. Therefore, more research and studies are needed to fully investigate the effect of hydrolysis time on the quality characteristics of the oil extracted from Kilka fish.
