Storage stability of fish oil from Langkawi Island, Malaysia
Fish oils extracted from 6 species of marine fin fish caught from Pulau Tuba area, near Langkawi Island, a famous tourism destination in Malaysia, were evaluated for their oxidative stability during storage at both -27 and 4℃. The five fish species were “kerisi” (threadfin breams, Scomberomorus comm...
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| Format: | Article |
| Language: | English |
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Japanese Society for Food Science and Technology
2009
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| Online Access: | http://irep.iium.edu.my/8245/ http://irep.iium.edu.my/8245/1/storage_stability_pdf.pdf |
| _version_ | 1848776975187968000 |
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| author | Jaswir, Irwandi Osman, Farida Khatib, Alfi Khan Chowdhury, Ahmed Jalal |
| author_facet | Jaswir, Irwandi Osman, Farida Khatib, Alfi Khan Chowdhury, Ahmed Jalal |
| author_sort | Jaswir, Irwandi |
| building | IIUM Repository |
| collection | Online Access |
| description | Fish oils extracted from 6 species of marine fin fish caught from Pulau Tuba area, near Langkawi Island, a famous tourism destination in Malaysia, were evaluated for their oxidative stability during storage at both -27 and 4℃. The five fish species were “kerisi” (threadfin breams, Scomberomorus commersoni), “kerapu” (groupers, Cynoglossus lingua), “kembong” (Indian mackerel, Psettodes crumei), “gelama kling” (drum-croaker-jewfish, Pristipomodes typus), and “tinggiri batang” (Spanish mackerels, Scolidon sorrakowah). Results showed that stability of oils stored at -27℃ was better than that of oils stored at 4℃. Iodine value (IV) of oils decreased during storage, while other parameters, namely peroxide value (PV), anisidine value (AnV), acid value (AV) and thiobarbituric acid (TBA) value increased. However, the rate
of quality deterioration of oil samples was relatively low, as shown by very little changes in fatty acid profiles
of the oil, meaning that both storage temperatures might be used for storage purposes of fish oil.
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| first_indexed | 2025-11-14T14:38:37Z |
| format | Article |
| id | iium-8245 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T14:38:37Z |
| publishDate | 2009 |
| publisher | Japanese Society for Food Science and Technology |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-82452021-07-30T02:26:07Z http://irep.iium.edu.my/8245/ Storage stability of fish oil from Langkawi Island, Malaysia Jaswir, Irwandi Osman, Farida Khatib, Alfi Khan Chowdhury, Ahmed Jalal TP368 Food processing and manufacture Fish oils extracted from 6 species of marine fin fish caught from Pulau Tuba area, near Langkawi Island, a famous tourism destination in Malaysia, were evaluated for their oxidative stability during storage at both -27 and 4℃. The five fish species were “kerisi” (threadfin breams, Scomberomorus commersoni), “kerapu” (groupers, Cynoglossus lingua), “kembong” (Indian mackerel, Psettodes crumei), “gelama kling” (drum-croaker-jewfish, Pristipomodes typus), and “tinggiri batang” (Spanish mackerels, Scolidon sorrakowah). Results showed that stability of oils stored at -27℃ was better than that of oils stored at 4℃. Iodine value (IV) of oils decreased during storage, while other parameters, namely peroxide value (PV), anisidine value (AnV), acid value (AV) and thiobarbituric acid (TBA) value increased. However, the rate of quality deterioration of oil samples was relatively low, as shown by very little changes in fatty acid profiles of the oil, meaning that both storage temperatures might be used for storage purposes of fish oil. Japanese Society for Food Science and Technology 2009 Article PeerReviewed application/pdf en http://irep.iium.edu.my/8245/1/storage_stability_pdf.pdf Jaswir, Irwandi and Osman, Farida and Khatib, Alfi and Khan Chowdhury, Ahmed Jalal (2009) Storage stability of fish oil from Langkawi Island, Malaysia. Food Science and Technology Research, 15 (6). pp. 591-598. ISSN 1344-6606 (Print);1881-3984 (Online) http://content.karger.com/ProdukteDB/produkte.asp?Aktion=JournalHome&ProduktNr=227093 |
| spellingShingle | TP368 Food processing and manufacture Jaswir, Irwandi Osman, Farida Khatib, Alfi Khan Chowdhury, Ahmed Jalal Storage stability of fish oil from Langkawi Island, Malaysia |
| title | Storage stability of fish oil from Langkawi Island, Malaysia |
| title_full | Storage stability of fish oil from Langkawi Island, Malaysia |
| title_fullStr | Storage stability of fish oil from Langkawi Island, Malaysia |
| title_full_unstemmed | Storage stability of fish oil from Langkawi Island, Malaysia |
| title_short | Storage stability of fish oil from Langkawi Island, Malaysia |
| title_sort | storage stability of fish oil from langkawi island, malaysia |
| topic | TP368 Food processing and manufacture |
| url | http://irep.iium.edu.my/8245/ http://irep.iium.edu.my/8245/ http://irep.iium.edu.my/8245/1/storage_stability_pdf.pdf |