Optimisation of oil extraction from sardine (Sardina pilchardus) by hydraulic pressing

Pedro Jesús García Moreno, Rocio Morales-Medina, Raul Perez-Galvez, Narcisa M. Bandarra, Antonio Guadix, Emilia M. Guadix

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The aim of this study was to evaluate the influence of the processing conditions (pretreatment temperature: 5-55 degrees C, pressure: 60-120 bar and number of pressing stages: 1-3) on the yield and quality (free fatty acids, peroxide value, p-anisidine and Rancimat induction period) of the oil extracted from whole sardine by hydraulic pressing. Experimental factors were investigated by a designed experiment and optimised by response surface methodology. A maximum yield of oil, 12.47%, was obtained at 55 degrees C, 60 bar and two pressing stages. Regarding oil quality, it was found minimum values for acidity (0.25% oleic at 55 degrees C, 60 bar and one pressing stage) and for peroxide value (0.29 meq kg(-1) oil at 5 degrees C, 60 bar and one pressing stage). Hence, the opposite effect of pretreatment temperature and number of pressing stages on the yield of oil and on its oxidation parameters suggested applying the weighted-sum method as multiobjective optimisation technique.
Original languageEnglish
JournalInternational Journal of Food Science & Technology Online
Volume49
Issue number10
Pages (from-to)2167-2175
Number of pages9
ISSN1365-2621
DOIs
Publication statusPublished - 2014
Externally publishedYes

Keywords

  • Extraction
  • Fish oil
  • Hydraulic pressing
  • Optimisation
  • Oxidation
  • Yield
  • Fatty acids
  • Multiobjective optimization
  • Peroxides
  • Designed experiments
  • Optimisations
  • Oxidation parameters
  • Pretreatment temperature
  • Response surface methodology
  • Oil shale
  • FOOD
  • HERRING BY-PRODUCTS
  • CRUDE FISH-OIL
  • ENZYMATIC-HYDROLYSIS
  • PROCESS PARAMETERS
  • QUALITY
  • RECOVERY
  • YIELD
  • MEAL
  • fish oil
  • hydraulic pressing
  • optimisation
  • oxidation
  • yield
  • Food Science
  • Industrial and Manufacturing Engineering
  • Oil extraction
  • Sardina pilchardus
  • food quality
  • sardine oil fats and oils
  • Pisces Vertebrata Chordata Animalia (Animals, Chordates, Fish, Nonhuman Vertebrates, Vertebrates) - Osteichthyes [85206] Sardina pilchardus species sardine common
  • free fatty acids
  • para-anisidine
  • peroxide 14915-07-2
  • 04500, Mathematical biology and statistical methods
  • 10066, Biochemistry studies - Lipids
  • 13502, Food technology - General and methods
  • 13514, Food technology - Fats and oils
  • Computational Biology
  • hydraulic pressing based oil extraction method laboratory techniques
  • response surface methodology mathematical and computer techniques
  • Foods
  • Mathematical Biology
  • ACIDITY
  • AMINES
  • ANISIDINE
  • EXTRACTION
  • FATTY ACIDS
  • FISH OILS
  • OILS FISH
  • OXIDATION
  • PEROXIDE VALUES
  • PRESSING
  • PROCESSING
  • SARDINE
  • TEMP.
  • TEMPERATURE
  • Fats, oils and margarine
  • Fish oils

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