Changes in tra catfish flesh meat (Pangasianodon hypophthalmus) during refrigerator storage and the lipid properties of flesh meat
DOI:
https://doi.org/10.5327/fst.14723Palavras-chave:
tra catfish flesh meat, oil, fatty acid, solvents, refrigerator storageResumo
In this study, the lipid properties of tra catfish flesh meat (Pangasianodon hypophthalmus) during refrigerator storage as well as the properties of oil extracted from tra catfish flesh meat were investigated. The quality of the samples was maintained, with lipid content and peroxide value falling within the acceptable range after 15 days of storage. The yield of oil extracted using isopropanol:hexane at a ratio of 2:3 was higher (56.2%) than that extracted using ethanol:hexane at a different ratio. Isopropanol:hexane (2:3) also showed the highest L* (lightness/brightness) value (33.35) and the lowest b* (yellowness/blueness) value (7.35). The polyunsaturated fatty acid levels as well as the omega 3 and 6 fatty acid levels of oil were highest in this solvent at a ratio of 2:3. Thus, tra catfish flesh meat could be used as a material for lipid extraction.
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