This presentation covers about fish oil and its manufacturing . Fish protein concentrates and its manufacturing with its health benefits

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COURSE :MEAT TECHNOLOGY
PRESENTED ON : 17/4/2023
PRESENTED BY: KIRANBEER KAUR
REGISTRATION NO: 2124610
SEMESTER : 4
PRESENTED TO : DR. AKRITI JAISWAL
PHD( FOOD AND NUTRITON )
ASSISTANT PROFESSOR (I.K.G.P.T.U)

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 FISH OIL
 HEALTH BENEFITS OF FISH OIL
 MANUFACTURING OF FISH OIL
 FISH PROTEIN CONCENTRATES
 MANUFACTURING OF FISH CONCENTRTES
 PRODUCTION AND PROCESSING OF CONCENTRATE
 ADVANTAGES OF CONCENTRATES
 HOW TO US FPC

3.  Fish oil is a type of oil that is derived from the tissues of oily fish such as
salmon, mackerel, tuna, herring, and sardines.
 It is rich in omega-3 fatty acids, which are essential fatty acids that the
body cannot produce on its own and must be obtained through the diet.
 Fish oil is available in various forms, including capsules, liquid, and as and
ingredient in some food products
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4. Tuna Fish
Sardines Fish
Mackerel Fish
Salmon Fish
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5.  Cardiovascular health: Omega-3 fatty acids can help reduce the risk of heart
disease by decreasing triglycerides, lowering blood pressure, reducing
inflammation, and improving blood vessel function.
 Brain health: Omega-3 fatty acids are important for brain function and
development. They may help improve mood, memory, and cognitive
performance.
 Joint health: Omega-3 fatty acids have anti-inflammatory properties that may
help reduce joint pain and stiffness, especially in individuals with rheumatoid
arthritis.
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6.  Pregnancy and infancy: Omega-3 fatty acids are important for fatal development and
may help reduce the risk of premature birth, low birth weight, and developmental
delays.
 Immune system function: Omega-3 fatty acids may help improve immune system
function by reducing inflammation and improving the body's ability to fight infection
 Asthma: Omega-3 fatty acids may help reduce the frequency and severity of asthma
symptoms.
 Liver health: Omega-3 fatty acids may help improve liver function in individuals with
non-alcoholic fatty liver disease.
 Weight loss: Omega-3 fatty acids may help improve weight loss and reduce body fat,
especially when combined with exercise and a healthy diet.
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Chemical structure of fish oil
 Mainly consists of triglycerides of fatty acids with variable amounts of
phospholipids, glycerol ethers and wax esters
 Contain a wide range of long-chain fatty acids with the number of carbon atoms
ranging mainly from 14 to 22 High degree of reactivity (unsaturation) ranging up
to six double bonds per molecule
 Mainly consists of triglycerides of fatty acids with variable amounts of
phospholipids, glycerol ethers and wax esters
 Contain a wide range of long-chain fatty acids with the number of carbon atoms
ranging mainly from 14 to 22 High degree of reactivity (unsaturation) ranging up
to six double bonds per molecule

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Fish oil is typically manufactured through a process called rendering.
Here are the general steps involved in the manufacturing of fish oil:
 Selection of fish: The first step in the manufacturing of fish oil is the selection of
appropriate fish. Typically, oily fish such as salmon, mackerel, anchovies, herring, and
sardines are used for the production of fish oil.
 Cooking: The selected fish are cooked at high temperatures to separate the oil from the
solid tissue. The cooking process also helps to destroy harmful bacteria and viruses that
may be present in the fish.
 Pressing: The cooked fish is then pressed to extract the oil. This process involves applying
pressure to the fish to squeeze out as much oil as possible.
MANUFACTURING OF FISH OIL

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 Centrifugation: The extracted oil is then subjected to centrifugation, a process that
separates the oil from any remaining solids or the fish oil.
 Purification: The purified oil is then subjected to further purification processes, such
as distillation, to remove any remaining impurities and contaminants.
 Packaging: The purified fish oil is then packaged into bottles or capsules and is ready
for distribution and consumption.
It is important to note that the manufacturing process can vary depending on the
manufacturer and the type of fish oil being produced.
Additionally, some manufacturers may use additional steps or processes to further
refine and purify

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PRODUCTION OF FISH OIL

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MANUFACTURING OF DRY METHOD FISH OIL

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Processing of fish oil
 Carbon Treatment
 Oil Storage
 Degumming
 Alkali Refining
 Water Washing / Silica Treatment
 Adsorptive Bleaching& Carbon Treatment
 Drying
 Winterization
 Deodorization
 Vacuum Stripping or Thin Film, Molecular or Short Path Distillation

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15. INTRODUCTION
 Fish protein concentrates are defined as those products obtained from fish in which
the protein is more concentrated than the original raw material.
 It has been used in various parts of world. The FPC's produced are, in general, bland
tasting and vary in colour from white to dark tan.
 They contain between 75 and 95 percent high -quality protein and they exhibit limited
functional properties according to standards set by industry for high protein foodstuffs.
 Today several pilot plants and full-scale industrial plants have been built. Most of these
plants produce FPC by solvent (usually isopropyl alcohol) extraction procedures.
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16. PRINCIPLE TYPES OF FPC
The Food and Agriculture Organization of the United Nations defines three types:
 Type A : virtually odourless and tasteless powder having a maximum total fat
content of 0.75 percent.
 Type B : powder having no specific limits as to odour or flavor, but definitely having
a fishy flavor and a maximum fat content of 3 percent.
 Type C : normal fish meal produced under satisfactory hygienic condition. These
three types, all of which in a sense resemble fish meal.
These are typically made by hydrolysing fish protein by means of enzymes or other
chemicals and then concentrating the product into a paste or extract.
The fat content is specified when defining types of FPC. The protein content of FPC
depends on the raw material used and the extent to which water has been removed,
but the products normally contain at least 65 percent protein in and, in type A up to 80
percent.
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17. PROCESSING OF FPC
Chemical methods use solvents to remove water and lipids from fish.
 Numerous chemical methods have been developed in various parts of the world to
produce FPC
 There are two important methods first one is solvent extraction method and second one is
isopropyl alcohol extraction. The manufacture of types A and B is described here, since
type C is simply hygienically prepared fish meal.
 Water and fat together constitute about 80 per cent of the whole fish, with the fat itself in
some species accounting for up to about 20 per cent at times.
 The manufacture of FPC involves removal of most of the water and some or all of the fat.
 Methods developed so far are based mainly on the use of chemical solvents to remove the
water, fat and fishy-tasting components, either from raw fish or from fish meal.
 The solvents most successfully used to make FPC type A are the alcohols, for example
ethanol or propanol, ethylene dichloride is also used. Normally the solvent is recovered
and used again and again.
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18. PRODUCTION PLANT
The manufacturing process is quite complicated, but an outline of a typical process is
shown in the figure. The sequence of operations is:
Fresh whole fish are rinsed with water, weighed and fed to a mincer by conveyor.
1. First extraction : the minced fish is fed to extractor no. 1 which dehydrates the fish, it
is an unheated vessel in which mince is agitated for about 50 minutes together with
the liquid recovered from extractor 2, which contains some isopropanol.
2. Centrifuging: the contents of extractor 1 are fed to a continuous centrifuge, where
the slurry separates into a solid known as wet cake, and a liquid. The wet cake is
conveyed to extractor 2, and the liquid to a still for recovery of solvent and fat.
3. Second extraction: extractor 2 is jacketed, and the temperature is about 75°C. Here
the liquid recovered from extractor 3 is added to the wet cake from extractor 1 and
the mixture is agitated for 90 minutes. At the beginning of this stage the cake is almost
completely dehydrated, but has a fat content of about 5 per cent, which is reduced to
about 1 per cent during the extraction.
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19. 4. Centrifuging : the content of extractor 2 are centrifuged, the wet cake is conveyed to
extractor 3, and the liquid is returned to extractor 1 for the next batch of raw material.
5. Third extraction : extractor 3 is jacketed, and the temperature is again about 75°C.
Fresh isopropanol is added to the wet cake and agitated for about 70 minutes. During
this stage the fat content is reduced to about 0·3 per cent.
6. Centrifuging: the contents of extractor 3 are centrifuged and the wet cake is
washed with pure isopropanol for about 50 minutes. The liquid is returned to
extractor 2 for the next batch.
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20. 8. Solvent removal: the wet cake is heated in a rotating vacuum dryer to evaporate the
solvent; the vapour's are drawn off, condensed and used again.
9. Grinding and packing: the dried material is conveyed to a hammer mill, where it is
ground to a fine powder and sieved. The FPC is typically packed in 50-lb fibreboard
containers and sent to store ready for shipment.
The important point to note is that the solid FPC material and the solvent move through
the extractors in opposite directions. Thus the solvent becomes more contaminated with
water and fat as it moves from extractor 3 to extractor 1, while the FPC loses water and fat
as it moves the other way.
The fat can be recovered from the solvent, and the solvent can be used again , solvent
losses are said to be only about 1 per cent of the amount used for a batch
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22. ADVANTAGE AND USES OF FPC :
 First, of course, because it is concentrated, untreated and unprocessed foods do not
generally contain more than about 20 percent protein, whereas FPC contains about 80
per cent.
 Secondly, the quality of the protein is high, by this is meant that the amino acids which
make up the protein are present in just the right balance for human nutrition.
 Other foods such as cereals may contain useful amounts of protein but are frequently
deficient in one or more of the amino acids that are essential for growth.
 However, it is true to say that this highly nutritious, concentrated, stable food stuff is
now available without as yet any clear demands appearing for its use.
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23. HOW TO USE FPC :
 It has to be incorporated in other foods such as bread, biscuits, soups and stews
at a level that does not affect their normal properties.
 Good results have been obtained with macaroni products, a milk shake drink,
spaghetti sauce, infant foods, dietetic foods and breakfast cereals.
 FPC can be eaten more or less as it is, or used as a flavouring in soups or stews.
Fish protein powder
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