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| Preparation of oil from Tilapia head by enzymatic hydrolysis |
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| DOI： |
| KeyWord:fish oil enzymatic hydrolysis response surface methodology extraction refining |
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| Abstract: |
| The fish oil was extracted from frozen Tilapia head by enzymatic hydrolysis. With extraction rate of fish oil as evaluation index，the enzymatic extraction of fish oil was optimized by single factor experiment combined with response surface methodology. The optimal enzymatic extraction conditions were obtained as follows：enzymolysis time 2.5 h，compound protease dosage 1.25%，ratio of solid to liquid 1∶1，enzymolysis temperature 56℃. Under these conditions，the extraction rate of fish oil reached 81.3%，and it could also reach 80.4% in the further small scale experiment. Crude fish oil was refined by the processes of bleaching with activated clay and filtration purification，and all of the physicochemical indexes of the refined fish oil were in accord with the first grade standard of the refined fish oil of SC/T 3502—2000 except for iodine value. Besides，the fatty acid composition of the refined fish oil was determined by gas chromatography，and the results showed that the refined fish oil mainly contained unsaturated fatty acids （72.15%），in which the content of monounsaturated fatty acids was 36.04% with oleic acid as the main fatty acid，and the content of polyunsaturated fatty acids was 36.11% with linoleic acid as the main fatty acid. |
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