• Journal of Marine Bioscience and Biotechnology
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• v.1 no.4
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• pp.311-316
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• 2006

Enzymatic ethanolysis of fish oil with immobilized lipase was investigated for reducing the free fatty acid contents and enhancing the function of fish oil. Ethanolysis reactions were carried out in erlenmeyer flask (25ml) containing a mixture of squid viscera oil and 99.9% ethanol using 1% (based on w/w squid viscera oil) immobilized lipase. The reaction mixtures were incubated at $50^{\circ}C$ and shaken at 100rpm. Ethanol was added into the mixture by stepwise addition method of Shinmada[9]. Measurement of free fatty acid molar amounts was studied by Acid Value. Tendency of oil variation during transesterification was studied by TLC method. Enzymatic ethanolysis composed diglyceride, monoglyceride and fatty acid ethyl ester with reducing free fatty acid contents. Also, selective ethanolysis by Lipozyme TL-IM and Lipozyme RM-IM mostly did not react at the sn-2 position of squid viscera oil. Lipozyme RM-IM was more suitable enzyme to reduce the free fatty acid contents by ethanolysis than Lipozyme TL-IM. Squid viscera oil was transformed into suitable properties (5 in Acid Value) for functional fish oil production.

• 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 Marine Bioscience and Biotechnology
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• v.2 no.3
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• pp.155-159
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• 2007

Ethanolysis of squid viscera oil with immobilized lipase was investigated for reducing the free fatty acid contents and enhancing the function of the oil by stepwise addition method of Shinmada[1]. Tendency of oil variation during Ethanolysis showed increased content of diglyceride, monoglyceride and fatty acid ethyl ester with reduced free fatty acid contents. The oil composition was analyzed using GC-FID and compared before and after ethanolysis. Structural analysis of the lipid was performed by HPLC-UV spectrophotometer during ethanolysis. The transformed oil was thought to has suitable properties for functional oil production.

• Journal of Marine Bioscience and Biotechnology
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• v.2 no.1
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• pp.55-59
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• 2007

The oil and concentrated protein powder from squid viscera was extracted and recovered by a semi-batch supercritical carbon dioxide ($SCO_2$) extraction system and the degree of oxidation in the extracted oil was measured in order to compare with extracted oils using organic solvents. The degree of storage in treated squid viscera by $SCO_2$ extraction was measured in order to compare with untreated squid viscera. As results obtained, it was found that the auto-oxidation of the oils using $SCO_2$ extraction occurred very slowly compared to the oils by organic solvent extraction. And the treated squid viscera by $SCO_2$ extraction was reached the point of initial rottenness slowly than untreated squid viscera.

• 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.

• Journal of Marine Bioscience and Biotechnology
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• v.2 no.4
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• pp.257-262
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• 2007

Squid viscera oil was investigated by pretreatment method for enhancing the commercial value. Transeterification was performed to reduce rancidity of the oil, off-flavor was removed by using activated carbon adsorption. Analysis using ATD (Automatic Thermal Desorber) and GC/MG shows the efficacy of off-flavor removement. The rates of Transesterification employing inorganic catalyst and biocatalyst were tested, respectively. With stepwise addition of ethanol, the most efficiency of the reaction was achieved by inorganic catalyst. The efficiency of the reaction was estimated by acid value corresponding to rancidity of reaction product.

• Applied Biological Chemistry
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• v.40 no.4
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• pp.318-322
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• 1997

As an investigation for utilization of squid viscera oil as a food source, we attempted to improve a quality of fish burger by addition of emulsion curd formed from gelatin, water and refined squid viscera oil. Judging from the results of peroxide value, brown pigment formation, color value of Hunter, jelly strength and sensory evaluation, the reasonable amount of emulsion curd for the improvement of a fish burger functionality was determined as 6% on the weight basis of the chopped mackerel meat. Total plate counts, volatile basic nitrogen and histamine contents in fish burger prepared by addition of 6% of emulsion curd were $6.2{\times}10^4\;CFU/g$, 19.0 mg/100 g, and 50.7 mg/100 g, respectively. It may be concluded, from the above results that the emulsion curd-added fish burger is a safe as a food commodity. The ratio of polyenes to saturates of emulsion curd-added mackerel burger was 1.13. By adding emulsion curd formed from gelatin, water and refined squid viscera oil, color in cross section, texture and lipid functionality of mackerel burger could be improved in part.

• Applied Biological Chemistry
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• v.40 no.4
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• pp.294-300
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• 1997

As a part of basic investigation for utilizing by-products derived from marine food processing more effectively as a food source, refining of viscera oil of squid caught off Newzealand were investigated. In the process of refining, degumming with 3% of phosphoric acid at $60^{\circ}C$ for 30 min was effective in removing phosphatides, and optimal condition to neutralize was treating with 0.6% excess of 20% sodium hydroxide solution at $80^{\circ}C$ for 20 min. Bleaching was optimized by adding 10% activated clay and treating for $100^{\circ}C$ for 20 min under vacuum, and deodorizing was done by steam destillation at $180^{\circ}C$ for 60 min under 4 torr of vacuum. Acid value, peroxide value and chromaticity of refined squid viscera oil were 0.20, 0.8 meq/kg and 0.019, respectively. The ratio of polyenoic acid composition to saturated acid composition of refined squid viscera oil was 1.28 and its major fatty acids were 16 : 0, 18 : In-9, 20 : 5n-3 and 22 : 6n-3.

• Applied Biological Chemistry
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• v.6
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• pp.15-24
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• 1965

The mackerels, Scomber japonicus (HOUTTYN), for this study were caught by purse sein net in Korea. In this paper, the seasonal variations of the oil content and Vitamin A concentration in oil in different parts of the mackerel, the distribution of the Vitamin A of viscera of that and physical and chemical constants of oil were discussed. The results are summarized as follows: 1. In the beginning of June, the liver weight increased rapidly and reached the maximum. In this period, the gonad weight was also maximum. It seemed that this phenomenon has influenced on the nutritional and physiological aspects of the spawning stage. 2. The Vitamin A concentration of liver oil reached the maximum value in the middle of July. In the most case, it was proportinate to the oil content in liver inversely. 3. The Vitamin A concentration of pyloric caeca oil reached the maximum Value in the late of July. It showed the tendency of being proportionate to the oil content in pyloric caeca inversely. And the Vitamin A concentration of intestine oil reached maximum value in the beginning of July. 4. The distribution average ratio of Vitamin A in liver, pyloric caeca, intestine, stomach and contents of stomach and gonad to the total Vitamin A in whole viscera were 60.8, 29.4, 5.7, 2.2, and 1.9 percentage. The seasonal variation of the distribution of Vitamin A in pyloric caeca to the amount of total Vitamin A in whole viscera was proportionate to that of liver inversely. 5. It seemed that there were no any corelation between the Vitamin A content and seasonal variation of the physical and chemical constants of viscera oil. But when the Vitamin A concentration was high, the refractive index, the amount of unsaponifiable matter and iodine value of viscera oil were also high. 6. On the extracting vitamin oil of viscera of mackerel, it is the most suitable period from the end of May to the middle of October. The liver, pyloric caeca and intestine of mackerel are valuable and the other parts of vicera are worthless as vitamin oil resources. It is probable that the whole viscera oil could also be utilized as vitamin-rich oil, if it were concentrated.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.895-900
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• 1998

In order to the effective utility of marine by-product, crude lecithin was isolated from skipjack viscera oil and the lecithin was refined by bleaching and deodorization. Crude lecithin was separated from the skipjack viscera oil degummed with 0.4 ml of citric acid per 100 ml of the oil. Bleaching was effected by adding $5\%$ activated clay and treating for $40^{\circ}C$ for 90 min under vacuum, and deodorization was effectively conducted by steam distillation at $130^{\circ}C$ for 60 min under 4 ton of vacuum. The major fatty acids of the skipjack viscera oil. were 16:0. 18:1 (n-9), 22:6 (n-3), 18:0, and 16:1 (n-7). Crude and refined lecithins contained more aproximately $7\~18\%$ of 22:6 (n-3) than raw oil, the skipjack viscera oil.