Food Science and Technology Vol. 2(6), pp. 69 - 76
DOI: 10.13189/fst.2014.020601
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Application of Response Surface Methodology to Optimize the Extraction of Asian Catfish (Clarias Batrachus) Oil Using Superheated Steam Treatment

Laila D. Latip ¹, Wahidu Zzaman ^1,2, Tajul A.Yang ^1,*
1 Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800, Minden, Penang, Malaysia
² Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh

ABSTRACT

Time and temperature parameters for yield of oil extracted from superheated steam treated catfish (Clarius batrachus) were optimized using response surface methodology. Response surface methodology (RSM) was applied to optimize the yield of catfish oil extraction by implementing Central Composite Design-Face centered. The optimal superheated steam treatment was obtained at 180℃ and 18.57 minutes and considering operating convenience for the superheated steam oven, optimal values of variables were determined at 180℃ for 18 minutes. Considering the operating convenience for superheated steam, the optimal values of variables were determined as follows: temperature: 180℃ and time: 18 minutes. Under these conditions, the model predicted for the oil yield of C. batrachus was 5.27% with experimentally verified 5.27% ± 0.27. Lipid oxidation values under optimize fish oil extracted by superheated steam are within the acceptable standards for edible fish oils and much better compared to several extraction methods.

KEYWORDS
Superheated Steam, Oil Extraction, Clarius Batrachus, Temperature and Time

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Laila D. Latip , Wahidu Zzaman , Tajul A.Yang , "Application of Response Surface Methodology to Optimize the Extraction of Asian Catfish (Clarias Batrachus) Oil Using Superheated Steam Treatment," Food Science and Technology, Vol. 2, No. 6, pp. 69 - 76, 2014. DOI: 10.13189/fst.2014.020601.

(b). APA Format:
Laila D. Latip , Wahidu Zzaman , Tajul A.Yang (2014). Application of Response Surface Methodology to Optimize the Extraction of Asian Catfish (Clarias Batrachus) Oil Using Superheated Steam Treatment. Food Science and Technology, 2(6), 69 - 76. DOI: 10.13189/fst.2014.020601.