Evaluation of Kilka Fish Oil for Human Consumption

Abstract

Kilka fish oil contains the same types of compounds present in other edible fat and oil,their impurities are removed or reduced for use in many food application, therefore kilka oil is produced by wet - rendering process which involve cooking the fish, liquid fraction passed through decantor to seperate the solid fraction and water, treatments such as degumming,alkali refinning, bleaching and deoderising have been carried on crude oil , The refined oil are hydrogenated resulting in a hard fat with a number of desirable characteristics. The final analysis of different kilka oil such as colour, melting point, refractive index , wet,impurities, Iodine value, Anisidine number, soap, Totox number, acid value, Iron, Copper,Nickel, total microbial count, Coliforms, E.coli, Salmonella, Aspergillus and the organoleptic parameters showed that kilka oil can be made suitable for use in many food application if the solid fraction is seperated immediately after pressing Therefore the obtained kilka oil using traditional method is not suitable for human consumption. The results obtained from this project comparing to the previous literatures showed hardened kilka oil in the melting point of 32.5-34 c, refractive index of 1.4657, Iodine value of118 has the best quality and propertics. As a conclusion by a combination of old processes and new concepts kilka oil is not only another competitive food oil but also a family of products with unique composition for today consumer.