Abstract

ARIAS, Lorena; GOMEZ, Leidy J  and  ZAPATA, José E. Effect of Temperature-Time on the Extracted Lipids from Viscera of Red Tilapia (Oreochromis Sp.) using a HeatingFreezing Process. Inf. tecnol. [online]. 2017, vol.28, n.5, pp.131-142. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642017000500014.

The response surface methodology was used in this study to evaluate the effect of temperature (60-80 ° C) and heating time (20-40 min) on the peroxide index (P), iodine index (Y), induction time (OSI) and concentration of remaining fat (G), in the oil recovery process from viscera of red tilapia (Oreochromis sp.), through a novel method of heating-freezing. Second order polynomial models were fitted, and by optimization the values of the factors that delivered the best combination of the responses were determined. The results indicated that the optimum conditions correspond to 69 °C and 29 min, which gave lipids G 2,653%, peroxide P 0,014 meq/kg, Y of 161,671 g of iodine absorbed/100 g sample, OSI 0,29 h and a lifetime of 808,9 h at 25 °C.

Keywords : red tilapia (Oreochromis sp.); shelf life; Induction time; rancimat; fish farming byproducts.

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