Probiotics and Prebiotics

In this study, fish oil was extracted from precooked and non-precooked longtail tuna (Thunnus tonggol) heads using hot air cooking at 80ËšC for 30min and extraction yield was measured. To determine fish oil quality, peroxide value (PV), thiobarbituric acid (TBA), free fatty acids FFA), conjugated dienes (CD), and fatty acid composition was measured in the treatments. The results showed the highest yield in non-precooked heads. Oils obtained from the non-precooked heads showed lower PV, TBA, FFA, and CD compared to the precooked heads. However, a higher amount of DHA polyunsaturated fatty acid (27.50%) was found in oils obtained from precooked heads in comparison with non-precooked heads (18.52%). Crude oil samples were obtained from both the precooked and non-precooked heads contained high levels of palmitic acid (C16:0), oleic acid (C18:1), DHA (C22:6), meristic acid (C14:0), palmitoleic acid (C16:1), stearic acid (C18:0), behenic acid (C22:0). In conclusion, oils obtained from the non-precooked samples had higher yields and better quality while the DHA was higher in the oils obtained from precooked samples.