دراسة الصفات النوعية للزيوت المستخلصة من مخلفات أسماك الجري الأسيوي Silurus triostequs بالمذيبات العضوية و استعمالها في بعض النظم الغذائية

Abstract EN

The present study aimed to extract oils from waste fish running Asian Silurus triostequs cheap using organic solvents, has been studying the chemical content of these residues (head and tail skin), it was noted that the percentage of all of the moisture, protein, ash and fat which were (70.10, 72.04) % and % (22.86, 21.43) % and (1.77 %, 1.12) % and (5.17, 5.29), respectively, and then extract the oil which was the proportion holds oil extracted from this waste is good and amounted to (5.07, 5.59) %, respectively, and characterized oils resulting properties sensory (color, smell) good, and when the study of the properties of fat chemical oils extracted and represented b (No.

iodine, peroxide value and the value of pH and the percentage of free fatty acids and saponification value and acid value Althaiobarepettyorik fatty acids college), and then statistically analyzed to determine the impact of the type of waste fish running (head and tail skin) It was observed that the averages of each of the (No.

iodine value of pH and the percentage of free fatty acids and saponification value) vary with significant differences at (0.05 P <) depending on the source of the oil.

While there was no obvious effect or moral to all of the peroxide value and acid value Althaiobarepettyorik (TBA).

When analyzing the content of fatty acids Dhunha college, it was noted that it was characterized by the high proportion of unsaturated fatty acids compared to saturated fatty acids in various sources.

Extracted Oils and characterized by good physical properties when studying (refractive index, density, specific gravity and viscosity and melting point) to it, and when you enter the oil extracted in the manufacture of mayonnaise RPR sensory qualities Tdhuqah especially good color, taste, smell and texture.

Which has had an impact in giving very encouraging results for the use of these oils in the manufacture of mayonnaise instead of vegetable oils.