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    Abstract
2010 (Vol. 2, Issue: 1)
Article Information:

Studies on Quality of Fatty Acids and Properties of Skin and Digestive Fat Content Oils from Some Iranian Fishes

A. Aberoumand
Corresponding Author:  Ali Aberoumand 

Key words:  Extraction, fishes oils, iodine, Iran, peroxide, values of acidic,
Vol. 2 , (1): Page No: 28-30
Submitted Accepted Published
2009 October, 19 2009 November, 20 2010 January, 10
Abstract:

Fatty acids with several double bonds omega -3 and omega- 6 in fish oil decrease heart disease risk. In this research, Iodine, peroxide and acidic indexes of oils obtained from some fishes species of Persian Gulf of South Iran include: Katus wonus pelamis, Cyprinodon Aphanius dispar, Hilsa macrura ilisha, Chirocenterous dorab, Cybium scomberomorus guttatum and Pseudosciaena johninus aneus, were evaluated. Evaluation of For Peer Review quality of fishes oils, showed Katus wonus pelamis, Pseudosciaena johninus aneus and Cyprinodon aphanius dispar oils had high quality respectively. Comparison of fishes oils showed Cyprinodon aphanius dispar oil had highest yield (24%) and Katus wonus pelamis oil had lowest yield (3.95%). Comparison of peroxide indexes in Fishes oils, showed Pseudosciaena johninus aneus and Cybium scomberomorus guttatum oils had highest and lowest of peroxide value respectively. Tuna fish oil contains considerable contents of Free Fatty Acids (FFA) and omega--3 and omega--6 fatty acids, furthermore, Katus wonus pelamis and Hilsa Macrura ilisha oils have high and low quality respectively. Cyprinodon Aphanius dispar and Cybium Scomberomorus guttatum oils have highest and lowest of yield respectively. It is observed that Cyprinodon aphanius dispar, Pseudosciaena johninus aneu, Katus wonus pelamis and Chirocenterous dorab, were suitable commercially for extraction of oil in industrial scale.
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  Cite this Reference:
A. Aberoumand, 2010. Studies on Quality of Fatty Acids and Properties of Skin and Digestive Fat Content Oils from Some Iranian Fishes.  Advance Journal of Food Science and Technology, 2(1): Page No: 28-30.
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