• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.175-180
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• 1992

For the effective utilizing of polyunsaturated lipids in filefish viscera wasted from marine manufactory the conditions of degumming, deacidification, decoloring and deodorization for the processing of refined viscera oil were investigated. In the process of refining degumming with 20$m\ell$ of 4% oxalic acid per 100$m\ell$ of crude filefish viscera oil resulted in the lowest residual phosphorus content as 115.8 ppm and optimal condition to neutralize the filefish viscera oil was treating for 30min at 60$^{\circ}C$ with 0.5% excess of 4M sodium hydroxide solution. Decoloring was optimized by adding 10% bleaching earth and treating for 20min at 60$^{\circ}C$ under vacuum, and deodorizing was done by steam distillation at 180$^{\circ}C$ under 4 torr of vacuum.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.181-186
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• 1992

For the effective utilizing of refined filefish viscera oil, it was added to fish meat paste based products as a dietary supplement of polyunsaturated fatty acids. The storage stability and physicochemical properties of the product(kamaboko) was tested. Lipid oxidation of kamaboko could be retarded and texture expressed as jelly strength could be enhanced by adding of emulsion curd prepared from water, refined filefish viscera oil and soybean protein and sodium erythorbate during the storage at 5$^{\circ}C$. These results suggested the possibility that the refined filefish viscera oil containing highly polyunsaturated fatty acid, especially EPA and DHA could be used as a food ingredient for dietary supply of the lipids.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.3
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• pp.236-240
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• 1992

To obtain the applicable data for fish oil utilization, the characteristics of filefish viscera oil were studied. The lipid content showed the lowest value$(38.8\%)$ from viscera of filefish caught in April and the highest value$(59.5\%)$ in July. The seasonal variation in fatty acids showed a tendency of high level of polyenes such as 20:5 and 22:6 and low level of saturates such as 16:0 and 18:0 during the spawning season. While level of monoenes such as 18:1 was low regardless of seasons. The viscera of filefish caught in April contained $46.7\%$ total lipid(TL) which consisted of $94.3\%$ neutral lipid(NL), $1.6\%$ glycolipid(GL) and $4.1\%$ phospholipid(PL). The NL of filefish viscera mainly consisted of triglyceride$(88.1\%)$ and had esterified sterol and hydrocarbon, free sterol, diglyceride and free fatty acid in less quantity. The major fatty acids in TL and NL were 16:0, 18:0, 18:1, 20:5 and 22:6.