30A-17 |
Fatty acid profile of oil recovered from catfish (Ictalurus punctatus) processing wastes |
S. SATHIVEL1, W. Prinyawiwatkul1, C. C. Grimm2, S. Lloyd2, and J. M. King1. (1) Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, (2) USDA-ARS-SRRC, New Orleans, LA 70124 The filleting process generates about 55% offal of total live catfish weight. These processing wastes (heads, frames, viscera, skin, and trimmings) are often ended up in landfills or rendering plants. Our study indicated that catfish viscera has 30-35% fat content (wet basis). Multimillion-kilograms of oil from catfish processing wastes are available annually but they have been underutilized or wasted. Value addition to processing wastes will economically impact on the entire catfish industry. Catfish oil recovered from processing wastes may provide a good source of health-promoting fatty acids. Research in this area has received little attention. This study was conducted to characterize the fatty acid (FA) profile of oil recovered from catfish viscera and compare it with that of fillets and nuggets (abdominal portion). Fresh viscera, nuggets, and fillets were collected and separately ground. Oil was extracted using chloroform-methanol-water, methylated with methanolic NaOH and BF3-methanol, and analyzed with GC. FA content was reported as mg/g dry sample wt. Three experimental replications were conducted, each with 3 extractions and 3 GC-injections per extraction. Data were analyzed statistically. Fat content (%wet basis) of viscera, nuggets, and fillets was 33.6, 14.7, and 9.0, respectively. FAs found in viscera were C14:0, C16:0, C16:1, C18:0, C18:1, C18:2, C18:3, C20:0, C20:1, C20:2, C20:4, and C22:6. Predominant FAs in viscera included C18:1 (145.7 mg/g), C16:0 (76.2 mg/g), C18:2 (73.1 mg/g), and C18:0 (32.9 mg/g), which were similarly found in nuggets and fillets. Total saturated and unsaturated FAs in viscera amounted to 120.5 and 261.3 mg/g, respectively, compared to those of nuggets (131.5 and 307.6 mg/g) and fillets (108.4 and 259.3 mg/g). Viscera contained 4.3 mg/g of decosahexaenoic (DHA, C22:6w-3) and 4.6 mg/g of arachidonic (C20:4w-6). This study shows that catfish viscera has fatty acid profile similar to that of nuggets and fillets and contains health-promoting fatty acids.
Session 30A, Food Chemistry: Lipids
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