AU2021103603A4 - Method for preparing sardine oil from sardine leftovers - Google Patents
Method for preparing sardine oil from sardine leftovers Download PDFInfo
- Publication number
- AU2021103603A4 AU2021103603A4 AU2021103603A AU2021103603A AU2021103603A4 AU 2021103603 A4 AU2021103603 A4 AU 2021103603A4 AU 2021103603 A AU2021103603 A AU 2021103603A AU 2021103603 A AU2021103603 A AU 2021103603A AU 2021103603 A4 AU2021103603 A4 AU 2021103603A4
- Authority
- AU
- Australia
- Prior art keywords
- sardine
- leftovers
- enzymolysis
- oil
- preparing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Ceased
Links
- 235000019512 sardine Nutrition 0.000 title claims abstract description 49
- 241001125048 Sardina Species 0.000 title claims abstract description 47
- 235000021190 leftovers Nutrition 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 20
- 102000004190 Enzymes Human genes 0.000 claims abstract description 17
- 108090000790 Enzymes Proteins 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims description 18
- 229940088598 enzyme Drugs 0.000 claims description 16
- 238000005119 centrifugation Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 10
- 230000009849 deactivation Effects 0.000 claims description 8
- 108010007119 flavourzyme Proteins 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 108091005658 Basic proteases Proteins 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 102000004142 Trypsin Human genes 0.000 claims description 5
- 108090000631 Trypsin Proteins 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 239000012588 trypsin Substances 0.000 claims description 5
- 108090000145 Bacillolysin Proteins 0.000 claims description 4
- 108091005507 Neutral proteases Proteins 0.000 claims description 4
- 102000035092 Neutral proteases Human genes 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 abstract description 18
- 235000021323 fish oil Nutrition 0.000 abstract description 7
- 238000010979 pH adjustment Methods 0.000 abstract description 4
- 241000251468 Actinopterygii Species 0.000 description 10
- 235000019688 fish Nutrition 0.000 description 10
- 210000001835 viscera Anatomy 0.000 description 5
- 239000012535 impurity Substances 0.000 description 4
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 239000003960 organic solvent Substances 0.000 description 3
- 241000555825 Clupeidae Species 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 235000019733 Fish meal Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/025—Pretreatment by enzymes or microorganisms, living or dead
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/12—Production of fats or fatty oils from raw materials by melting out
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/16—Refining fats or fatty oils by mechanical means
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Mechanical Engineering (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention disclosed a method for preparing sardine oil from sardine leftovers, and belongs to
the technical field of deep processing of aquatic products. A secondary pH adjustment method is
used instead of a continuous pH adjustment method, which is conducive to operation and
continuity of enzymolysis; and a raw material of the complex enzyme used in the present
invention is readily available and low in cost, and the method for preparing the fish oil is simple
and convenient in operation and has a desirable practical value and an optimal application
prospect.
Description
[0001] 1. Technical Field
[0002] The present invention relates to the field of deep processing of aquatic products, in particular to a method for preparing sardine oil from sardine leftovers.
[0003] 2. Description of Related Art
[0004] At present, a large quantity of leftovers are produced during processing of sardines, such as fish heads, fish tails and viscera, which are rich in fat. If they are not fully utilized, waste of resources and environmental pollution will be caused.
[0005] Sardine oil is mainly extracted through cooking and squeezing, organic solvent and enzymolysis. The cooking and squeezing method is often used in fish meal production. Fish oil, as a by-product during production, is obtained through oil separation via mechanical force after raw materials are cooked, which is poor in quality and low in extraction rate. In the case of the organic solvent method, oil is extracted from raw materials with organic solvents, and then the solvents are removed after concentration. However, the solvents are difficult to completely remove, which limits application of the method in food.
[0006] An objective of the present invention is to provide a method for preparing sardine oil from sardine leftovers, which may effectively improve a yield of fish oil prepared from sardines, thereby making up for the deficiencies of the prior art.
[0007] The method for preparing the sardine oil from the sardine leftovers of the present invention includes the following steps:
[0008] 1) processing raw materials: cleaning the sardine leftovers, and then smashing the same into a homogenate;
[0009] 2) performing compound enzymolysis: adding the homogenate of the sardine leftovers into an enzymolysis tank, heating the tank to an enzymolysis temperature of 40-60°C, adjusting a pH value to 6-8, adding a complex enzyme, stirring a mixture at a low speed for 30 min, then secondarily adjusting a pH value to 6-8, and performing enzymolysis for 2-3 h; and
[0010] 3) performing follow-up processing: performing enzyme deactivation on an enzymolysis liquid for 10 min at a high temperature, and performing centrifugation before the liquid becomes cold, so as to divide the liquid into three layers after centrifugation, with an oil phase in an upper layer being sardine oil.
[0011] As a further scheme of the present disclosure: the complex enzyme is composed of two or three of an alkaline protease, papain, trypsin, flavourzyme and a neutral protease.
[0012] As a further scheme of the present disclosure: the homogenate preparation in step, water is added according to the solid-liquid ratio of 2:1-1:2.
[0013] As a further scheme of the present disclosure: the dosage of complex enzyme in Step 2 is 1-10%o of the weight of the sardine leftovers.
[0014] As a further scheme of the present disclosure: performing enzyme deactivation on an enzymolysis liquid in step 3 for 10 min between 85-92°C.
[0015] Compared with the prior art, the present invention has the following advantages that:
[0016] 1. the complex enzyme used in the present invention is composed of two or three of an alkaline protease, papain, trypsin, flavourzyme and a neutral protease, preferably the alkaline protease and the flavourzyme, at an addition ratio of 2:1, under which a proteolysis rate is high, and the fish oil obtained is clear and transparent in faint yellow color, with a highest yield up to 74.88%;
[0017] 2. during the compound enzymolysis of the present invention, a secondary pH adjustment method is used instead of a continuous pH adjustment method, which is conducive to operation and continuity of enzymolysis; and
[0018] 3. a raw material of the complex enzyme used in the present invention is readily available and low in cost, and the method for preparing the fish oil is simple and convenient in operation and has a desirable practical value and an optimal application prospect.
[0019] The following will further describe the present invention in conjunction with particular examples.
[0020] Example 1:
[0021] sardine leftovers (fish heads, fish tails, viscera, etc.) were selected, and cleaned with impurities removed, water was added at a ratio of 2:1, and a mixture was fed into a mincer to be minced to form a homogenate. The homogenate of the sardine leftovers was added into an enzymolysis tank, the tank was firstly heated to an enzymolysis temperature of 45°C, a pH value was adjusted to 6.5, papain and trypsin were added with a weight accounting for 7%o of a weight of the sardine raw materials, a mixture was stirred at a low speed for 30 min, then a pH value is secondarily adjusted to 6.5, enzymolysis is performed for 3 h, then an enzymolysis liquid is heated to 85°C to be subjected to enzyme deactivation for 10 min, and centrifugation was performed before the liquid became cold, with an oil phase in an upper layer obtained after centrifugation being sardine oil.
[0022] Example 2:
[0023] sardine leftovers (fish heads, fish tails, viscera, etc.) were selected, and cleaned with impurities removed, water was added at a ratio of 1:1, and a mixture was fed into a mincer to be minced to form a homogenate. The homogenate of the sardine leftovers was added into an enzymolysis tank, the tank was firstly heated to an enzymolysis temperature of 55°C, a pH value was adjusted to 8, an alkaline protease and flavourzyme were added with a weight accounting for %o of a weight of the sardine raw materials, a mixture was stirred at a low speed for 30 min, then a pH value is secondarily adjusted to 8, enzymolysis is performed for 2 h, then an enzymolysis liquid is heated to 90°C to be subjected to enzyme deactivation for 10 min, and centrifugation was performed before the liquid became cold, with an oil phase in an upper layer obtained after centrifugation being sardine oil.
[0024] Example 3:
[0025] sardine leftovers (fish heads, fish tails, viscera, etc.) were selected, and cleaned with impurities removed, water was added at a ratio of 1:2, and a mixture was fed into a mincer to be minced to form a homogenate. The homogenate of the sardine leftovers was added into an enzymolysis tank, the tank was firstly heated to an enzymolysis temperature of 50°C, a pH value was adjusted to 7.5, a neutral protease, trypsin and flavourzyme were added with a weight accounting for 5%o of a weight of the sardine raw materials, a mixture was stirred at a low speed for 30 min, then a pH value is secondarily adjusted to 7.5, enzymolysis is performed for 3 h, then an enzymolysis liquid is heated to 90°C to be subjected to enzyme deactivation for 10 min, and centrifugation was performed before the liquid became cold, with an oil phase in an upper layer obtained after centrifugation being sardine oil.
[0026] Example 4:
[0027] sardine leftovers (fish heads, fish tails, viscera, etc.) were selected, and cleaned with impurities removed, water was added at a ratio of 1:2, and a mixture was fed into a mincer to be minced to form a homogenate. The homogenate of the sardine leftovers was added into an enzymolysis tank, the tank was firstly heated to an enzymolysis temperature of 58°C, a pH value was adjusted to 6, papain and flavourzyme were added with a weight accounting for 10%o of a weight of the sardine raw materials, a mixture was stirred at a low speed for 30 min, then a pH value is secondarily adjusted to 6, enzymolysis is performed for 3 h, then an enzymolysis liquid is heated to 90°C to be subjected to enzyme deactivation for 10 min, and centrifugation was performed before the liquid became cold, with an oil phase in an upper layer obtained after centrifugation being sardine oil.
[0028] Example 5:
[0029] A performance of fish oil extracted in examples 1-4 is tested, with results shown in Table 1.
[0030] Table 1 Performance Example 1 Example 2 Example 3 Example 4 test Appearance Orange-yellow, Orange-yellow, Orange-yellow, Orange-yellow, transparent transparent transparent transparent Smell Fishy, little Fishy, not Fishy, not Fishy, little rancid rancid rancid rancid Extraction ratio of fish oil 61.37 74.88 70.22 68.15 (0%)
Acid value 12.5 2.7 5.6 9.7 (mg/g) Peroxide value 1.20 0.16 0.68 1.34 (g/100g)
[0031] Apparently, those skilled in the art may make various modifications and variations to the present invention without departing from the spirit and scope of the present invention. In this way, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalent technologies, the present invention is also intended to include these modifications and variations.
Claims (5)
1. A method for preparing the sardine oil from the sardine leftovers, including the following steps: step 1: processing raw materials: cleaning the sardine leftovers, and then smashing the same into a homogenate; step 2: performing compound enzymolysis: adding the homogenate of the sardine leftovers into an enzymolysis tank, heating the tank to an enzymolysis temperature of 40-60°C, adjusting a pH value to 6-8, adding a complex enzyme, stirring a mixture at a low speed for 30 min, then secondarily adjusting a pH value to 6-8, and performing enzymolysis for 2-3 h; and step 3: performing follow-up processing: performing enzyme deactivation on an enzymolysis liquid for 10 min at a high temperature, and performing centrifugation before the liquid becomes cold, so as to divide the liquid into three layers after centrifugation, with an oil phase in an upper layer being sardine oil.
2. The method for preparing the sardine oil from the sardine leftovers according to claim 1, wherein the complex enzyme is composed of two or three of an alkaline protease, papain, trypsin, flavourzyme and a neutral protease.
3. The method for preparing the sardine oil from the sardine leftovers according to claim 1, the homogenate preparation in step, water is added according to the solid-liquid ratio of 2:1-1:2.
4. The method for preparing the sardine oil from the sardine leftovers according to claim 1, the dosage of complex enzyme in step 2 is 1-10%o of the weight of the sardine leftovers.
5. The method for preparing the sardine oil from the sardine leftovers according to claim 1, performing enzyme deactivation on an enzymolysis liquid in step 3 for 10 min between 85-92°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021103603A AU2021103603A4 (en) | 2021-06-24 | 2021-06-24 | Method for preparing sardine oil from sardine leftovers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021103603A AU2021103603A4 (en) | 2021-06-24 | 2021-06-24 | Method for preparing sardine oil from sardine leftovers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2021103603A4 true AU2021103603A4 (en) | 2021-08-12 |
Family
ID=77195664
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2021103603A Ceased AU2021103603A4 (en) | 2021-06-24 | 2021-06-24 | Method for preparing sardine oil from sardine leftovers |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU2021103603A4 (en) |
-
2021
- 2021-06-24 AU AU2021103603A patent/AU2021103603A4/en not_active Ceased
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FGI | Letters patent sealed or granted (innovation patent) | ||
| MK22 | Patent ceased section 143a(d), or expired - non payment of renewal fee or expiry |