Статті в журналах: "Oil sardine"

1

Pérez-Granados, A. M., M. P. Vaquero, and M. P. Navarro. "Comparative Effects of the Fat Extracted from Raw and Fried Sardines Upon Rat Growth and Zinc Bioavailability." Food Science and Technology International 9, no. 4 (August 2003): 285–93. http://dx.doi.org/10.1177/108201303036046.

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Three diets containing 8% olive oil, fresh sardine (Clupea pilchardus) oil and oil from sardines fried in olive oil were prepared. After in vitro digestion, soluble (dialysed and non-dialysed) and insoluble zinc fractions were determined. Fresh sardine oil and oil from sardines fried in olive oil provided more dialysed zinc and less insoluble zinc than 8% olive oil. Three groups of growing rats consumed the diets for 28 days. Food intake and body weight values of rats fed 8% olive oil were significantly higher than those fed fresh sardine oil and slightly lower than those fed oil from sardines fried in olive oil. Animals fed fresh sardine oil exhibited the lowest apparent zinc retention during days 5-12, but absorption efficiency increased during days 21-28 and all groups had similar final zinc absorption and retention values. Animals fed oil from sardines fried in olive oil displayed higher (days 5-12) or similar (days 21-28) apparent zinc absorption and retention values than rats fed 8% olive oil and fresh sardine oil. Hepatic zinc concentrations were higher in rats fed oil from sardines fried in olive oil than fed fresh sardine oil, while all groups showed similar spleenic concentrations. Zinc accumulation in skin was significantly higher in animals fed fresh sardine oil than in those fed oil from sardines fried in olive oil, and their total erythrocyte zinc concentrations were also higher than in rats fed oil from sardines fried in olive oil or on 8% olive oil. In conclusion, a diet high in raw sardine fatty acids can cause excessive zinc accumulation in skin and erythrocytes. However, these negative effects of sardine oil disappear after frying in olive oil.

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2

Andriyani, Pitria, Tati Nurhayati, and Sugeng Heri Suseno. "Effect of Oxidative Sardin Fish Oil for Food Utilization." Jurnal Pengolahan Hasil Perikanan Indonesia 20, no. 2 (August 15, 2017): 275. http://dx.doi.org/10.17844/jphpi.v20i2.17908.

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Sardine is an economic fish industry product in Indonesia. Sardin fish oil of fish meal by-product can be processed into ethyl ester as a food grade product. The purpose of this study were to determine the chemical and physical the best ethyl ester of Semirefined and refined oil from sardine fish meal by-products. Results showed that heavy metals detected was cadmium (Cd) value, i.e. 0.02 ppm. SFA content of crude oil sardines was 29.39% with palmitic acid (16.24%) as the predominant fatty acids. The MUFA content amounted to 14.87% with palmitic acid as the predominant fatty acid (5.76%). The PUFA content were 35.47% with DHA (17.07%) as the predominant fatty acid, while EPA amounted to 13.82%. Semirefined oil transformed into Semirefined ethyl ester oil was the best on oxidative and physical parameters. Oxidation process produced Semirefined ethyl ester with 1.50±0.00 mEq/kg peroxide value (PV), 0.90±0.15% fatty acids (% FFA), 5.46±0.32 mEq/kg Anisidin p-value (p-AV), 8.46±0.32 mEq/kg oxidation (TOTOKS), 62.15±0.27%T viscosity and and 5.65±0,26 cP clarity.

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3

Musbah, Muhamad, Sugeng Heri Suseno, and Uju Uju. "Combination of Sardine and Shark Oil High Content of Omega-3 and Squalene." Jurnal Pengolahan Hasil Perikanan Indonesia 20, no. 1 (May 10, 2017): 45. http://dx.doi.org/10.17844/jphpi.v20i1.16398.

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Sardine oil contain high concentration of EPA but low of DHA while shark is reverse. Shark oil high contain of DHA and squalene but low EPA. This research aim to fortify the quality of fish oil withomega-3 and squalen and improve the quality of fish oil. The combination of fish oil (sardine:shark) 1: 1, 1: 2, 1: 3, 1: 4, 2: 1, 3: 1 and 4:1 showed significant results on peroxide, anisidine, and total oxidation value, however free fatty acids analysis did not show the influence to the content value. The best oxidation parameters value werefound (sardine: shark) (1:4) with peroxide was 5.44±0.06 mEq/kg, anisidine was 8.3±0.72 mEq/kg and total oxidation was 19.27±0.7mEq/kg. Fatty acids profile between sardines and shark oil containedvarious SFA, MUFA and PUFA. Sardine oil which was added more to combination ratio will increase omega-3. Sample 1:4 had 43.16% squalene.

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4

Pérez-Granados, A. M., M. P. Vaquero, and M. P. Navarro. "Calcium and phosphorus bioavailability in rats consuming oil from either raw sardines or sardines fried in olive oil Biodisponibilidad de calcio y fósforo en ratas alimentadas con grasa de sardina cruda o frita con aceite de oliva." Food Science and Technology International 6, no. 5 (October 2000): 387–97. http://dx.doi.org/10.1177/108201320000600505.

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Three diets were prepared containing 8% olive oil (OO), fresh sardine ( Clupea pilchardus) oil (SO), and oil from sardines fried in olive oil (FSO), respectively. After in vitro digestion, soluble (dialyzed and nondialyzed) and insoluble Ca and P fractions were determined. In vitro Ca availability tended to be higher with SO, and even more so with FSO, than with OO, while that of P increased only slightly with FSO. Growing rats consumed the diets for 28 days. Food intake and body weight increased with FSO more than with OO, but decreased markedly with SO, due to an imbalance in the n-3/n-6 fatty acid ratio. Absorption efficiencies of Ca and P were higher with SO than with the other diets during days 5-12. Because urinary Ca excretion was also greater with SO, apparent retention of both Ca and P was lower with this diet. With SO, carcass content of Ca and P was low but their concentrations were high. Apparent retention of these minerals and their carcass content were similar or higher with FSO than with OO. Therefore, although availability of Ca and P from raw and fried sardine oil diets was sufficient in vitro, consumption of raw sardine oil as the only dietary fat produced changes in calcium and phosphorus bioavailability, an effect of sardine oil which disappeared after frying in olive oil.

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5

Riyanto, Joko. "Tampilan Kadar Asam Lemak Omega-3 dan Kolesterol Telur Ayam Konsumsi yang Diberi Ransum Mengandung Limbah Minyak Ikan Lemuru (Sardinella longiceps)." Caraka Tani: Journal of Sustainable Agriculture 21, no. 1 (April 21, 2018): 9. http://dx.doi.org/10.20961/carakatani.v21i1.20568.

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The experiment was conducted to find of the effects of using sardine oil in rations on the performance of laying hens and quality eggs, especially the omega-3 fatty acids content in the chicken egg. There were four group of in this experiment: L0 (commercial feed) as control treatment, L1 (L0+5% sardine oil), L2 (L0+10% sardine oil) and L3 (L0+15% sardine oil). Data analyzed Completely Randomized Design (CDR) and each group consisted 24 quails. Results of this research showed that there are has a significant (P<0,05) effects on laying hens performance productions. The used of sardine oil in rations significantly influenced the omega-3 fatty acids and cholesterol content (P<0,05). The omega-3 fatty acid content on the egg consumption from the used of sardine oil in rations was highly (P<0,05) and the cholesterol content lower (P<0,05) than not the used of sardine oil in rations. The result showed that used of sardine oil in rations made the performance of laying hens better than the used of control rations. The increasing of sardine oils usage in rations to increased the omega-3 fatty acids content and to decrease of cholesterol content in the chicken egg. It was concluded that using sardine oil in the rations gave effect on the good performance of laying hens.

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6

Hamza-Reguig, Sherazed, Nabila Boukhari Benahmed Daidj, Sabrine Louala, Ahmed Boualga, and Myriem Lamri-Senhadji. "Effect of replacing sardine oil with margarine on dyslipidemia, dysglycemia and redox status of adipose tissue in high-fat diet-induced obesity in Wistar rats." Nutrition & Food Science 47, no. 1 (February 13, 2017): 2–17. http://dx.doi.org/10.1108/nfs-04-2016-0041.

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Purpose The purpose of this study was to investigate the impact of replacing two different fats on dyslipidemia, glycemic balance and adipose tissue redox status in obese rats. Design/methodology/approach Obesity was induced by feeding a high-mutton-fat diet during three months. An experimental group (n = 24) was divided into two groups that were fed during one month, 20 per cent of margarine or sardine oil. At Day 30, six rats from each group were sacrificed and the remaining rats were then subjected to a change in diet for one month: margarine was replaced by sardine oil and inversely, and then the rats were sacrificed. Three other groups (n = 6), each fed during two months, 20 per cent of margarine, sardine oil or mutton fat, served as controls. Findings Substitution of sardine oil by margarine compared to control sardine oil had increased triacylglycerols (TGs), glycosylated hemoglobin (HbA1c) and isoprostanes (IsoPs) values, but decreased thiobarbituric acid reactive substances (TBARS) and superoxide dismutase activity. Replacing margarine by sardine oil compared to control margarine reduced total cholesterol, TG, HbA1c, TBARS and IsoP contents but enhanced glutathione reductase and peroxidase activities. Nevertheless, comparing with the mutton fat, the two substitutions had improved glycemic and lipidic abnormalities and attenuated lipoperoxidation by enhancing enzymatic antioxidant defense. These favorable effects were better when margarine was replaced by sardine oil. Originality/value Substituting margarine with sardine oil seems to attenuate beneficial cardiometabolic risk markers associated to obesity and potentiate efficiency adipose tissue against the oxidative stress induced by the obesogenic diet.

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7

Bija, Stephanie, Sugeng Heri Suseno, and Uju Uju. "Purification of Sardine Fish Oil Through Degumming and Neutralization." Jurnal Pengolahan Hasil Perikanan Indonesia 20, no. 1 (June 28, 2017): 143. http://dx.doi.org/10.17844/jphpi.v20i1.16501.

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The quality of sardine fish oil can be improved by purification method through the step of degumming and neutralization. The aimed of this this study was analysis characteristic of crude sardin fish oil and determined the best method of purification. Degumming was carried out using 30% water and salt at concentration 5%, 8%, 10% b/v. Neutralization process using NaOH with 16°Be and bleaching using 5% Magnesol XL. All step of refining was done at 50°C, 60°C, 70°C, and 80°C. The result of analysis showed that sardine crude fish oil had 24.86% of palmitic acid as the highest fatty acid, heavy metal was not detected, dencity was 0.92 g/cm3 and viscocity was 51 cPs. The best treatment of purification method was degumming using 5% NaCl at 50°C with rendement 65.37±0.72%; free fatty acid (FFA) 0.38±0.03%; peroxide (PV) 1.07±0.12 mEq/kg; anisidine (p-AnV) 15.18±0.16 mEq/kg; total oxidation value (TOTOX) 17.31±0.39 mEq/kg; and clarity was 75.09± 1.20%.

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Heri Suseno, Sugeng, Erwanita Dyah Puri Sintoko, Agoes M. Jacoeb, and Nadia Fitriana. "Sardine Oil Purification with Winterization." Oriental Journal of Chemistry 33, no. 6 (December 25, 2017): 3150–59. http://dx.doi.org/10.13005/ojc/330658.

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9

García-Moreno, Pedro J., Rocío Morales-Medina, Raúl Pérez-Gálvez, Narcisa M. Bandarra, Antonio Guadix, and Emilia M. Guadix. "Optimisation of oil extraction from sardine (Sardina pilchardus) by hydraulic pressing." International Journal of Food Science & Technology 49, no. 10 (March 3, 2014): 2167–75. http://dx.doi.org/10.1111/ijfs.12527.

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10

Himelda, Himelda, Eko Sri Wiyono, Ari Purbayanto, and Mustaruddin Mustaruddin. "ANALISIS SUMBER DAYA PERIKANAN LEMURU (Sardinella lemuru Bleeker 1853) DI SELAT BALI (Analysis of the Sardine Oil (Sardinella lemuru Bleeker 1853) Resources in Bali Strait)." Marine Fisheries : Journal of Marine Fisheries Technology and Management 2, no. 2 (January 23, 2013): 165. http://dx.doi.org/10.29244/jmf.2.2.165-176.

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Sardine oil (Sardinella lemuru Bleeker 1853) is the one of fish target of fishermen from Banyuwangi and Jembrana who fish in Bali strait. An in-depth study on current utilization rates and over 6 year period is required to obtain information on utilization of the sardine oil. . This study can be used as a guideline in formulating a policy in fishery management to promote sustainable sardine oil resources in Bali Strait. The purposes of this research were to calculate catch per unit effort (CPUE) of fishing gears, determine the standard fishing gears, determine of the production function, and determine feeding habits of sardine oil by analysing the stomach contents. Compared to other fishing gears, CPUE of purse seine has the highest average which made up 332.2032 metric ton per unit. Based on the calculation of the production function, the value of Cmsy was 88,358.71 metric ton per years, and the value of Emsy was 414.601 units. The analysis of the stomach contents showed that sardine oil’s food was plankton which consisted of phytoplankton and zooplankton. During the 6 year period, utilization of sardine oil resources was still allowed, because the highest catch did not exceed Cmsy. However, to sustain the resources, management and regulation in the use of fishing gears, especially purse seine was still needed. It can be done by renewing the joint decree between Governor of East Java and Bali in 1992. Key words: resources analysis, sardine oil fisheries, Bali Strait

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11

Chandrasekar, Vaisali, Prasana Belur, and Regupathi Iyyaswami. "Effect of hydroxybenzoic acids antioxidants on the oxidative stability of sardine oil." Resource-Efficient Technologies, no. 5 (December 22, 2016): S114—S118. http://dx.doi.org/10.18799/24056529/2016/5/88.

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The antioxidant capacities of three derivatives of hydroxybenzoic acids (Gentisic acid, protochatechuic acid and vanillic acid) in sardine oil werecompared. Peroxide value, conjugated diene value, p-anisidine value and thiobarbituric acid reactive substances (TBARS) value were assessed todetermine the oxidative stability provided by these substances to the sardine oil. Results showed that gentisic acid (2,5 dihydroxy benzoic acid)was the most effective of the chosen hydroxybenzoic acids in imparting oxidative stability to the sardine oil. Protochatechuic acid (3,4 dihydroxybenzoic acid) provided relatively less oxidative stability, while vanillic acid had no effect. Results from this work showed that the position ofhydroxylation and methyl substitution influences the antioxidant capacity of the molecules in sardine oil. Furthermore, it was found that the extentof oxidative stability conferred by the antioxidants in lipid systems is influenced by several other physical and chemical factors as well.

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Popović, Aleksandar R., Dubravka J. Relić, Danijela V. Vranić, Jelena A. Babić-Milijašević, Lato L. Pezo, and Jasna M. Đinović-Stojanović. "Canned sea fish marketed in Serbia: their zinc, copper, and iron levels and contribution to the dietary intake." Archives of Industrial Hygiene and Toxicology 69, no. 1 (March 1, 2018): 55–60. http://dx.doi.org/10.2478/aiht-2018-69-3069.

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Abstract The aim of this study was to determine the levels of Zn, Cu, and Fe in three canned fish species marketed Serbia to see if they meet recommended daily intake requirements or exceed safety limits. We collected a total of 207 samples of canned tuna, sardine, and mackerel, in oil or tomato sauce and analysed them with inductively coupled plasma mass spectrometry (ICP-MS) after acid digestion. The highest levels were obtained for Zn (15.1 mg kg-1) and Cu (1.37 mg kg-1) in sardine in oil and tomato sauce, respectively, and for Fe (18.98 mg kg-1) in mackerel in tomato sauce. Our results keep within the ranges reported by several national food databases and available literature data, with a few exceptions. Our findings also single out canned sardines as the richest source of the three essential elements combined. The estimated daily intake (EDI) of the three essential elements, however, was subpar, and ranged between 0.14 % and 0.72 % of the recommended dietary allowance (RDA) for Zn, Cu, and Fe.

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Viejo, Jesus, Sara Bastida, Francisco J. Sanchez-Muniz, M. Carmen Garcia-Linares, and M. Trinidad Garcia-Arias. "Effect of Olive Oil-Fried Sardine Consumption on Liver Lipid Composition and Fatty Acid Cholesterol Esterification in Hypercholesterolemic Rats." Food Science and Technology International 9, no. 5 (October 2003): 329–38. http://dx.doi.org/10.1177/1082013203038860.

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PUFA n-3 diets have hypolipemic and cardiovascular protection properties, however their effects on liver lipids are not well established. This work aimed to find out the acceptability and effects of diets containing olive oil-fried sardines on serum cholesterol, liver lipid and fatty acids profile in hypercholesterolemic growing Wistar rats. Hypercholesterolemia was induced for three weeks by a casein plus DL-methionine, olive oil and cholesterol plus bovine bileas cholesterol-raising agent. Rats were later transferred for three weeks to semisynthetic diets containing casein plus DL-methionine and olive oil (CO), casein plus DLmethionine, olive oil and the cholesterol-raising agent (COC), sardines fried in olive oil (S), and sardines friedin olive oil and the cholesterol-raising agent (SC). SC or S diets were well accepted by the rats. The SC-diet markedly blocked and reversed the hypercholesterolemic induction of the cholesterol-raising agent. The cholesterol withdrawal decreased serum cholesterol in CO and S dietsby decreasing the serum non-HDL-cholesterol content but the S-diet totally normalised the serum cholesterol. Fried sardines did not change the triacylglycerol, free, esterified and total cholesterol contents of liver. Although long PUFA n-6 and PUFA n-3 were decreased by the dietary cholesterol, olive oil-fried sardine consumption maintained the docosahexaenoic acid and thedocosahexaenoic acid/linolenic acid ratio in liver and cholesterol ester fraction at a high level. Olive oil fried sardines blocked the hypercholesterolemic effect of the diet containing cholesterol and help normalising lipoprotein profile in a rather short period. The oleic acid esterification of cholesterol was kept high in all experimental diets as a mechanism to maintain the liver cholesterol ester/free cholesterol ratio as high as possible. The fat in the oliveoil-fried sardines was used similarly to the oleic acid by the liver of hypercholesterolemic rats but increased its PUFA n-3 content in the total liver and its cholesterol ester fraction.

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Endo, Yasushi, Hiromi Kimoto, and Kenshiro Fujimoto. "Retarded Autoxidation of Sardine Oil with Oleate." Bioscience, Biotechnology, and Biochemistry 57, no. 12 (January 1993): 2202–4. http://dx.doi.org/10.1271/bbb.57.2202.

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García-Moreno, Pedro J., Antonio Guadix, Luis Gómez-Robledo, Manuel Melgosa, and Emilia M. Guadix. "Optimization of bleaching conditions for sardine oil." Journal of Food Engineering 116, no. 2 (May 2013): 606–12. http://dx.doi.org/10.1016/j.jfoodeng.2012.12.040.

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16

Ernes, Atmiral, Poppy Diana Sari, Rukmi Sari Hartati, and I. Nyoman Suprapta Winaya. "Biodiesel Production From Sardine Flour Used Cooking Oil Using One Step Transesterification Techniques." Journal of Applied Agricultural Science and Technology 3, no. 2 (August 31, 2019): 289–98. http://dx.doi.org/10.32530/jaast.v3i2.109.

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Diesel oil demand as energy source at industrial, transportation and electric generating sector are increasing and it resulted with the decreasing of fossil energy source backup. Biodiesel as an alternative energy source to substitute diesel oil can be utilized from used fried oil of sardine flour. The purpose of this research was to develop the technology to convert used fried oil of sardine flour to become biodiesel using one step trans-esterification technic as an alternative of renewable energy source and also to utilize waste of used oil. Biodiesel made using one step trans-esterification technic with NaOH catalyst concentration 0.5; 1.0; 1.5; 2.0 (% m/m) from total weight of oil and methanol. Trans-esterification process run for 30, 60 and 90 minutes at 65 temperature. The biodiesel obtained was analyzed using gas chromatography and mass spectrometer (GC-MS). The quality was determined by comparing its physicochemical properties and compared to the SNI standard 04-7182-2015. The result of GC-MS showed 10 peaks corresponding to ten methyl ester (biodiesel): octanoic acid methyl ester; decanoic acid methyl ester; dodecanoic methyl ester; tridecanoic acid, 12-methyl-, methyl ester; pentadecanoic acid methyl ester; hexadecatrienoic acid methyl ester, 9-hexadecenoic acid methyl ester, 9-hexadecenoic acid methyl ester, trans-13-octadecenoic acid methyl ester, hexadecanoic acid methyl ester. The biodiesel obtained has a density of 908 kg/m3, viscosity of 3.13 mm2/s, acid value of 0.29 mg-KOH/g found in treatment 1.5% NaOH and time process of 60 minutes. Viscosity and acid value were in a good agreement with SNI standard 04-7182-2015. The research shows that used fried oil of sardine flour has possibility as biodiesel source. Keywords: Biodiesel; sardine flour used cooking oil; trans-esterification

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Saito, Morio, Akira Oh-Hashi, Mika Kubota, Eiichi Nishide, and Michio Yamaguchi. "Mixed function oxidases in response to different types of dietary lipids in rats." British Journal of Nutrition 63, no. 2 (March 1990): 249–57. http://dx.doi.org/10.1079/bjn19900112.

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The influence of dietary lipids on the liver microsomal mixed function oxidase system and on pentobarbital-induced sleeping time was studied in rats. Giving diets containing (g/kg) 150 olive oil, 150 lard or 150 soya-bean oil for 21 d (Expt 1) increased the cytochrome P-450 content in the order: olive oil < lard < soya-bean oil. When diets containing (g/kg) 150 lard, 150 soya-bean oil, 150 sardine oil or an equal mixture of 50 of each oil were given for 15 d (Expt 2), the cytochrome P-450 content and aminopyrine N-demethylase activity were significantly higher in the sardine-oil and mixed-oil groups than in the lard group, and the activity of aminopyrine N-demethylase was also significantly higher in the soya-bean oil group compared with the lard group. A significantly higher activity of NADPH-cytochrome c reductase (EC 1.6.2.5) was observed in the sardine-oil group than in the other three groups. Aniline hydroxylase activity and cytochrome b5 content remained unchanged in all the groups. Pentobarbital-induced sleeping time measured on day 15 (Expt 2) varied inversely with the changes in cytochrome P-450 content and aminopyrine N-demethylase activity in the three single-fat groups, but not in the mixed-oil group, reflecting liver microsomal metabolic activity for pentobarbital in vivo. From these results, it appears that high intakes of polyunsaturated fatty acids (18:2n-6, 18:3n-3, 20:5n-3 and 22:6n-3) stimulate the liver microsomal mixed function oxidase system.

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Nasir, Iqra, Bilqees Bano, Ayesha Sikandar, Muhammad Zubair Anjum, and Arooj Altaf. "Assessment of fish oil to check the stability and meat quality of some commercially available tin packed fish in Islamabad, Pakistan." Volume 4 Issue 2, Volume 4 Issue 2 (December 31, 2021): 83–92. http://dx.doi.org/10.34091/ajls.4.2.10.

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Fish contains all the essential nutrients which is important for human health so it is important to analyse all the nutrients present in tin packed fish meat. Keeping in view its importance present study is conducted on the assessment of fish oil to check the stability and quality of fish meat by proximate analysis of commercially available tin packed fish. Four tin packed fish species i.e., Sardine (Sardinella longiceps), Red salmon (Oncorhynchus nerka), Pink salmon (Oncorhynchus gorbuscha) and Skipjack tuna (Katsuwonus pelamis) were collected from different supermarkets of Islamabad, Pakistan. Proximate analysis viz., crude protein, crude fat, moisture and ash contents of the fish meat has been done to evaluate the meat quality. The antioxidant activity in oil was also analysed by FRAP assay. The result indicated that maximum percentage of moisture i.e., 78.61% present in Skipjack Tuna meat, Pink Salmon contain highest percentage of crude protein i.e., 70.00%, Red Salmon contain highest percentage of crude fat i.e., 30.00% while Sardine and Skipjack Tuna contains highest percentage of ash contents i.e., 8.00% and the total antioxidant capacity (uM) is higher in oil of Red Salmon (24.35%) followed by Sardines (14.78%), Skipjack Tuna (9.86%) and Pink Salmon (9.48%). It was concluded that the fish meat after thermal processing contains suitable percentage of crude protein, crude fats, and moisture and ash contents. Keywords: Proximate analysis, Antioxidant, Crude protein, Crude fat, Tin packed fish meat.

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Haryati, Kristina, Sugeng Heri Suseno, and Nurjanah Nurjanah. "Sardine Fish Oil By Sentrifugation and Adsorbent for Emulsion." Jurnal Pengolahan Hasil Perikanan Indonesia 20, no. 1 (April 25, 2017): 84. http://dx.doi.org/10.17844/jphpi.v20i1.16437.

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Sardine fish meal by-product contain eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) and it can be made as emulsion. The purpose of this study were to determine the best fish oil emulsion by mixing the oil phase (lecithin 3% and oil) and water phase (carboxymethyl cellulose/CMC 2% and fruit juice) and then stored until creaming, and the emulsion is analyzed their viscosity, pH, percent of stability and long separation. Sardine oil is separated from the emulsion and tested oxidation parameters. The best emulsion was fish oil emulsion after refined without citric acid (RTS) with viscosity (2470.31 cP), pH (5.64), percent of stability (56.14%) and long separation (14 days). Primary and secondary oxidation parameters of RTS were FFA (14.87%), PV (14.43 meq/kg), AV (32.57 meq KOH/g), AnV (17.3 meq/kg), and Totox (46.16 meq/kg).

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Smaldone, Giorgio, Rosa Luisa Ambrosio, Raffaele Marrone, Marina Ceruso, and Aniello Anastasio. "Anisakis spp. Larvae in Deboned, in-Oil Fillets Made of Anchovies (Engraulis encrasicolus) and Sardines (Sardina pilchardus) Sold in EU Retailers." Animals 10, no. 10 (October 5, 2020): 1807. http://dx.doi.org/10.3390/ani10101807.

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Sardina pilchardus and Engraulis encrasicolus are considered the principal target species for commercial fishing in Europe and are widely consumed as semipreserved products. Although they are considered shelf-stable products, if treatment is not correctly applied, their consumption may represent a public health risk in regard to anisakiasis and allergic reactions. Little is known about the prevalence of Anisakis spp. in ripened products. This study aimed to evaluate the presence of Anisakis spp. larvae in deboned, in-oil anchovy and sardine fillets marketed in the EU to assess the influence of processing techniques on the prevalence of larvae. Ninety semipreserved anchovy and sardine products deriving from the Mediterranean Sea or Atlantic Ocean were collected from different EU retailers and examined using chloropeptic digestion to evaluate the presence of larvae and identify them. Thirty nonviable Anisakid larvae—A. pegreffii (30%) and A. simplex (70%)—were found. The frequency of larvae was higher in anchovies (28.8%). The low frequency of parasites found proved that processing technologies can influence the presence of larvae in final products, but it is important that visual inspection is performed only by trained people. The sources of raw materials should be considered in the production flow chart.

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Hulu, Dian Prima Christiani, Sugeng Heri Suseno, and Uju Uju. "Improving the Quality of Sardine Fish Oil by Degumming Using Sodium Cholride Solution." Jurnal Pengolahan Hasil Perikanan Indonesia 20, no. 1 (April 28, 2017): 199. http://dx.doi.org/10.17844/jphpi.v20i1.16508.

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The quality of fish oil is determined by some parameters such as primary and secondary grade oxidation, fatty acid profile and physical qualities which include viscosity, density, color and clarity. Sardine fish oil by-products of fish meal processing can be a source of polyunsaturated fatty acids (PUFAs), particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Degumming is one of steps that can be carried out to improve the quality of sardine fish oil. The processing will help to reduce oxidation and eliminate the impurity of the oil that influence the quality of fish oil. The purpose of this study was to determine the effect of sodium chloride solution degumming on the quality of sardine fish oil to fulfill International Fish Oil Standard (IFOS). Fish oil purification was done by degumming of 5% H2O, followed by sodium chloride solution with ratio of fish oil and sodium chloride solution were 1:1; 1:3, and 1:5. The sodium chloride solution concentrations of 5% and 8% for 20, 30 and 40 minutes. The next steps after degumming process were followed by alkali neutralization and bleached by absorbent. The best treatment was at concentration of 5% sodium chloride solution, ratio fish oil with sodium chloride solution 1:1 on a long time degumming processed 20 minutes. The best quality of fish oil, according to IFOS, was resulted from the treatments combination of free fatty acid 0.21±0.00%, peroxide value 0.43±0.06 mEq/kg, anisidin value 2.22±0.04 mEq/kg and total oxidation 3.11±0.14 mEq/kg.

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OSADA, Kyoichi, Koretaro TAKAHASHI, and Mutsuo HATANO. "Modification of Sardine Oil by Immobilized Bacterial Lipase." Journal of Japan Oil Chemists' Society 39, no. 7 (1990): 467–71. http://dx.doi.org/10.5650/jos1956.39.7_467.

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Selim, Khaled A., Salman S. Alharthi, Abdelmonam M. Abu El-Hassan, Nady A. Elneairy, Laila A. Rabee, and Adel G. Abdel-Razek. "The Effect of Wall Material Type on the Encapsulation Efficiency and Oxidative Stability of Fish Oils." Molecules 26, no. 20 (October 10, 2021): 6109. http://dx.doi.org/10.3390/molecules26206109.

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Fish oil is the primary source of long-chain omega-3 fatty acids, which are important nutrients that assist in the prevention and treatment of heart disease and have many health benefits. It also contains vitamins that are lipid-soluble, such as vitamins A and D. This work aimed to determine how the wall material composition influenced the encapsulation efficiency and oxidative stability of omega fish oils in spray-dried microcapsules. In this study, mackerel, sardine waste oil, and sand smelt fish oil were encapsulated in three different wall materials (whey protein, gum Arabic (AG), and maltodextrin) by conventional spray-drying. The effect of the different wall materials on the encapsulation efficiency (EE), flowability, and oxidative stability of encapsulated oils during storage at 4 °C was investigated. All three encapsulating agents provided a highly protective effect against the oxidative deterioration of the encapsulated oils. Whey protein was found to be the most effective encapsulated agent comparing to gum Arabic and maltodextrin. The results indicated that whey protein recorded the highest encapsulation efficiency compared to the gum Arabic and maltodextrin in all encapsulated samples with EE of 71.71%, 68.61%, and 64.71% for sand smelt, mackerel, and sardine oil, respectively. Unencapsulated fish oil samples (control) recorded peroxide values (PV) of 33.19, 40.64, and 47.76 meq/kg oil for sand smelt, mackerel, and sardine oils after 35 days of storage, while all the encapsulated samples showed PV less than 10 in the same storage period. It could be concluded that all the encapsulating agents provided a protective effect to the encapsulated fish oil and elongated the shelf life of it comparing to the untreated oil sample (control). The results suggest that encapsulation of fish oil is beneficial for its oxidative stability and its uses in the production of functional foods.

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Chatterjee, Niladri S., Akanksha Singh, K. V. Vishnu, K. K. Ajeeshkumar, R. Anandan, K. Ashok Kumar, and Suseela Mathew. "Authentication of Two Bio-Active Fish Oils by Qualitative Lipid Profiling Using Semi-Targeted Approach: An Exploratory Study." Journal of AOAC INTERNATIONAL 103, no. 1 (January 1, 2020): 78–82. http://dx.doi.org/10.5740/jaoacint.19-0208.

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Abstract Background: Fish oils, which are rich in health-promoting polyunsaturated fatty acids (PUFA), have emerged as promising functional foods in the global health and wellness food market. Their source regarding the fish type, season, and location of harvesting might influence the nutritional value of such bioactive oils and determine their market price. The differences in price among such oils often lead to economically motivated mislabeling and adulteration. Objective: In this study, our objective was to demonstrate how a qualitative targeted shotgun lipid profile workflow using an electrospray ionization–quadrupole-linear ion trap MS (QTrap) could differentiate fish oils originating from two different species. Methods: Five samples each of sardine (Sardinella longiceps) oil and shark (Echinorhinus brucus) liver oil were diluted to a concentration of 80 µg/mL in chloroform–methanol (1 + 2, v/v) with 5 mM ammonium acetate. These samples were directly infused into a QTrap MS. The data were acquired for 23 precursor ion and 4 neutral loss scan experiments in the positive ionization mode and compared. Results: We identified the following major lipid classes: cholesteryl ester, diacyl glycerol, triacylglycerol, monoalkyldiacylglycerol, and phophatydyl choline. The relative peak areas of the identified lipid species, when subjected to supervised multivariate analysis, could effectively distinguish the sardine oil and shark liver oil. Conclusions: The approach will be useful in establishing authenticity of fish oil and to support the regulatory agencies in dispute resolution. It can also be extended to establish authenticity in other agricultural and food commodities. Highlights: This paper reports a proof of concept for authenticating PUFA-rich fish supplements. A shotgun targeted lipidomics profile and chemometrics modeling successfully discriminated sardine oil and shark liver oil.

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Charanyaa, Sampath, Vaisali Chandrasekar, and Regupathi Iyyaswami. "Screening of polymeric membranes for membrane assisted deacidification of sardine oil." Resource-Efficient Technologies, no. 5 (December 22, 2016): S119—S123. http://dx.doi.org/10.18799/24056529/2016/5/80.

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The diversification in fish oil use and the need for softer processing demand new oil refining processes. In considering the advantages ofmembrane technology, three different membranes (polyamide (PA), polytetrafluoroethylene (PTFE) and polyethersulfone (PES)) were used in thisparticular study. Preliminary results in the separation of free fatty acids (FFA) from glycerides of sardine oil/ethanol mixtures using a single deadend microfiltration mode have been reported here. The influence of experimental factors like pressure and oil/ethanol ratios (w/v) on the permeateflux and the reduction of FFA (%) in the permeate was studied. PTFE membrane showed promising results in terms of residual FFA in permeate(%), % oil loss (15.12%, 5.45%) as compared to PA (20.50%, 6.66%) and PES membranes (20.60%, 8.92%). PA membrane showed a higher fluxof 4.4 L/m2/h, followed by PTFE 3.34 L/m2/h and PES, 1.19 L/m2/h at 3.5 bar trans-membrane pressure. These results showed that using PTFEmembrane could be an ideal strategy for the membrane assisted deacidification of sardine oil using solvents.

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Musbah, Muhamad, Rahmi Fitriawati AM, Yeldi S. Adel, and Muliadin Muliadin. "EMULSI KAYA OMEGA-3 DAN SQUALENEDARI KOMBINASI MINYAK IKAN SARDIN DAN CUCUT." Jurnal Pengolahan Pangan 3, no. 1 (June 30, 2018): 16–21. http://dx.doi.org/10.31970/pangan.v3i1.8.

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Sardine fish oil contains essential omega-3 fatty acids, EPA (Eikosapentanoat Acid) and DHA (Dokosaheksaenoat Acid) which have an important role for human health. In addition to omega-3 fatty acids there is also a squalen obtained from liver of sharkoils that have considerable benefits to human health as inhibitor cancer, diabetes and endurance. The combination of sardine oil rich omega-3 and squalen from shark oils into commercial emulsified products is underresearch. This research aims to make emulsion formulation fish oils rich of omega-3 and squaleneby treating the guar gum emulsifier concentration. Based on the stability test parameters and droplet / globula size the best emulsion product was produced on a formula with guar gum concentration of 1.1%.

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Kripa, V., K. S. Mohamed, Shelton Padua, R. Jeyabaskaran, and D. Prema. "Similarities between Indian oil sardine Sardinella longiceps Valenciennes, 1847 and global sardine fisheries and its management." Journal of the Marine Biological Association of India 61, no. 1 (June 30, 2019): 05–18. http://dx.doi.org/10.6024/jmbai.2019.61.1.2053-01.

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Charanyaa, S., Prasanna D. Belur, and I. Regupathi. "A New Strategy to Refine Crude Indian Sardine Oil." Journal of Oleo Science 66, no. 5 (2017): 425–34. http://dx.doi.org/10.5650/jos.ess16164.

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IRIANTO, HARI EKO, YUSRO NURI FAWZYA, SUGIYONO, and SANTI ANGGRENANI. "Use of sardine oil for medium of canned skipjack." Fisheries science 68, sup2 (2002): 1430–33. http://dx.doi.org/10.2331/fishsci.68.sup2_1430.

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30

Chakraborty, Kajal, and R. Paul Raj. "Eicosapentaenoic Acid Enrichment from Sardine Oil by Argentation Chromatography." Journal of Agricultural and Food Chemistry 55, no. 18 (September 2007): 7586–95. http://dx.doi.org/10.1021/jf071407r.

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31

Vijayapoopathi, Singaravel, Gopalakrishnan Ayyaru, Raja Kuzhanthaivel, and Asrafuzzaman Syed. "Lymphocystis in Indian oil sardine, Sardinella longiceps (Valenciennes 1847)." Asian Pacific Journal of Tropical Disease 6, no. 8 (August 2016): 611–14. http://dx.doi.org/10.1016/s2222-1808(16)61095-2.

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32

Fadlilah, Anik, Edy Susanto, Husnul Muthoharoh, Ida Susila, Wahyuni Wahyuni, Edi Sutanto, Ike Mawarni Handayani, M. Dzulfikri Alilmi, and M. Muhid Mustofa. "The Effect of Sardines Fish Oil Waste Into The Diets on The Chemical Quality of Laying Hen Egg." Jurnal Ilmu dan Teknologi Hasil Ternak 18, no. 2 (July 1, 2023): 130–38. http://dx.doi.org/10.21776/ub.jitek.2023.018.02.6.

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The Functional eggs could be used as food for stunting sufferers. Functional eggs could be produced by feed modification using sardines fish oil waste (SFOW) into diets. This research determined the effect of sardines fish oil waste on the diets of UD Sumber Rejeki. The material used chicken eggs produced by 60 laying hens aged 12 months. The method used in this study was laboratory analysis with a completely randomized design consisting of 4 treatments and 3 replications. The treatments were mainly fed by adding 0%, 5%, 10%, and 15% SFOW. Laying hens were given treatment for 1 month and then the eggs produced were tested for chemical quality which included levels of protein, fat, water, carbohydrates, total energy, and cholesterol. The research data were analyzed using analysis of variance and continued by testing the average smallest significant difference (BNT). The sardines fish oil waste into the diets did not affect the protein, fat, moisture, and carbohydrate content of laying hen eggs, and significant effect on energy total and cholesterol content of laying hen egg. The chemical quality of laying hen egg consist of a protein content was 12.18-12.47%, fat content was 7.79-8.89%, moisture content was 76.45-77.58%, carbohydrate content was 0.93-1.44%, ash content eggs was 0.88-0.94%, the energy total was 125.75-134.54 Kcal/100 gram, and egg cholesterol content was 267.04-365.68 mg/100g egg. Based on the results of this research, the best addition of waste sardine fish oil was 5% to production costs efficient to produce functional eggs in UD Sumber Rejeki for stunting sufferers, especially in the Lamongan Regency

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Athawale, Vilas D., and Ramakant V. Nimbalkar. "Polyurethane Dispersions Based on Sardine Fish Oil, Soybean Oil, and Their Interesterification Products." Journal of Dispersion Science and Technology 32, no. 7 (July 2011): 1014–22. http://dx.doi.org/10.1080/01932691.2010.497459.

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Morphis, Gregory, Aggeliki Kyriazopoulou, Constantina Nasopoulou, Eleni Sioriki, Constantinos Demopoulos, and Ioannis Zabetakis. "Assessment of the in Vitro Antithrombotic Properties of Sardine (Sardina pilchardus) Fillet Lipids and Cod Liver Oil." Fishes 1, no. 1 (September 28, 2015): 1–15. http://dx.doi.org/10.3390/fishes1010001.

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35

Mkadem, Hind, and Amar Kaanane. "Recovery and Characterization of Fish Oil from By-products of Sardine (Sardina pilchardus) in the Canning Process." Journal of Aquatic Food Product Technology 28, no. 10 (November 6, 2019): 1037–50. http://dx.doi.org/10.1080/10498850.2019.1682733.

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36

Noriega-Rodríguez, J. A., J. Ortega-García, O. Angulo-Guerrero, H. S. García, L. A. Medina-Juárez, and N. Gámez-Meza. "Oil production from sardine (Sardinops sagax caerulea) Producción de aceite a partir de sardina (Sardinops sagax caerulea." CyTA - Journal of Food 7, no. 3 (November 2009): 173–79. http://dx.doi.org/10.1080/19476330903010243.

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Soldo, Barbara, Vida Šimat, Jelena Vlahović, Danijela Skroza, Ivica Ljubenkov, and Ivana Generalić Mekinić. "High Quality Oil Extracted from Sardine By‐Products as an Alternative to Whole Sardines: Production and Refining." European Journal of Lipid Science and Technology 121, no. 7 (May 31, 2019): 1800513. http://dx.doi.org/10.1002/ejlt.201800513.

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Chakraborty, Kajal, and Deepu Joseph. "Production and Characterization of Refined Oils Obtained from Indian Oil Sardine (Sardinella longiceps)." Journal of Agricultural and Food Chemistry 63, no. 3 (January 14, 2015): 998–1009. http://dx.doi.org/10.1021/jf505127e.

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SHAMSUNNAHAR, SHAMSUNNAHAR, MOHAMMAD ABDUL BAKI, ANIRBAN SARKER, MOST HASINA BEGUM, A. B. M. ZAFARIA, NAFISA NAWAL ISLAM, and MD SAGIR AHMED. "Short Communication New record of Indian oil sardine Sardinella longiceps from the coastal region of Bangladesh." Ocean Life 1, no. 1 (May 16, 2017): 11–13. http://dx.doi.org/10.13057/oceanlife/o010102.

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Shamsunnahar, Baki MA, Sarker A, Hasina Begum M, Zafaria M, Islam NN, Ahmed MdS. 2017. New record of Indian oil sardine Sardinella longiceps from the coastal region of Bangladesh. Ocean Life 1: 11-13. We report the first record of Indian oil sardine Sardinella longiceps from the southern coast of the Bay of Bengal, Bangladesh. The sample specimens were collected from Pathorghata, Barguna, Bangladesh on 25th October, 2015. Morphometric and meristic studies were performed for taxonomic identification. Genomic DNA was extracted from tissue samples and mitochondrial Cytochrome Oxidase Subunit I (COI) gene was amplified for molecular characterization of this species. The morphometric and meristic data and DNA barcoding confirm the presence of S. longiceps in Bangladesh. This report updates the geographical distribution for this species confirming its presence in the coastal region of Bangladesh, and extends the number of marine fish known from the area.

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40

Kamada, T., T. Yamashita, Y. Baba, M. Kai, S. Setoyama, Y. Chuman, and S. Otsuji. "Dietary Sardine Oil Increases Erythrocyte Membrane Fluidity in Diabetic Patients." Diabetes 35, no. 5 (May 1, 1986): 604–11. http://dx.doi.org/10.2337/diab.35.5.604.

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Okada, Tomoko, and Michael T. Morrissey. "Recovery and Characterization of Sardine Oil Extracted by pH Adjustment." Journal of Agricultural and Food Chemistry 55, no. 5 (March 2007): 1808–13. http://dx.doi.org/10.1021/jf062942e.

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42

Kamada, T., T. Yamashita, Y. Baba, M. Kai, S. Setoyama, Y. Chuman, and S. Otsuji. "Dietary sardine oil increases erythrocyte membrane fluidity in diabetic patients." Diabetes 35, no. 5 (May 1, 1986): 604–11. http://dx.doi.org/10.2337/diabetes.35.5.604.

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43

Solaesa, Ángela García, Silvia Liliana Bucio, María Teresa Sanz, Sagrario Beltrán, and Sara Rebolleda. "Liquid–liquid equilibria for systems glycerol+sardine oil+tert-alcohols." Fluid Phase Equilibria 356 (October 2013): 284–90. http://dx.doi.org/10.1016/j.fluid.2013.07.026.

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44

García-Moreno, P. J., R. Morales-Medina, M. M. Muñío, A. Guadix та E. M. Guadix. "Optimization of α-tocopherol and ascorbyl palmitate addition for the stabilization of sardine oil". Grasas y Aceites 66, № 2 (13 квітня 2015): e069. http://dx.doi.org/10.3989/gya.0694141.

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45

Charanyaa, Sampath, Prasanna Devarabhat Belur, and Iyyasami Regupathi. "Effect of Intrinsic and Extrinsic Factors on the Storage Stability of Sardine Oil." Current Research in Nutrition and Food Science Journal 7, no. 3 (October 30, 2019): 749–60. http://dx.doi.org/10.12944/crnfsj.7.3.14.

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Oil extracted from pelagic fishes, rich in n-3 polyunsaturated fatty acids (PUFA) like Eicosapentaenoic acid and Docosahexaenoic acid, have numerous health benefits. The oil also contains impurities like di- and mono glycerides, free fatty acids, phospholipids, unsaponifiable matter, metal ions and volatile compounds. Most of these impurities are removed by refining process without affecting valuable n-3 PUFA. However, due to the presence of residual impurities, environmental factors and higher degree of unsaturation, the oil exhibit hydrolytic and oxidative instability during storage. This study was aimed to identify the most detrimental factors causing hydrolytic and oxidative instability and deterioration of n-3 PUFA content in sardine oil during five-week storage. The effect of various extrinsic and intrinsic factors on the storage stability was investigated. The hydrolytic and oxidative instability was estimated by free fatty acid (FFA) content and totox value (TV) respectively. Moisture, sunlight, ferric ions and FFA were found to be most detrimental to oil quality and n-3 PUFA content. Although, addition of phosphotidylcholine and phospholipase-A showed high degree of hydrolytic and oxidative instability, n-3 PUFA destruction was minimal. Interestingly, even in the presence of ferric ions and FFA, phosphotidylcholine and phospholipase-A exhibited n-3 PUFA protection. The exact mechanism by which phosphotidylcholine and phospholipase-A offered protection to n-3 PUFA needs further investigation. From this study, it can be concluded that removing ferric ions, moisture and FFA from crude oil during refining is essential. Further, the refined oil must be stored under dark conditions in airtight containers to retard deterioration of oil quality.

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46

PEIVASTEH-ROUDSARI, LEILA, ANOSHEH RAHMANI, NABI SHARIATIFAR, BEHROUZ TAJDAR-ORANJ, MANSOOREH MAZAHERI, PARISA SADIGHARA, and AMIN MOUSAVI KHANEGHAH. "Occurrence of Histamine in Canned Fish Samples (Tuna, Sardine, Kilka, and Mackerel) from Markets in Tehran." Journal of Food Protection 83, no. 1 (December 19, 2019): 136–41. http://dx.doi.org/10.4315/0362-028x.jfp-19-288.

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ABSTRACT Food poisoning is one of the most addressed health issues and has raised notable concerns. Histamine is the biogenic amine responsible for scombroid poisoning, which is due to the histidine decarboxylation by bacterial decarboxylases in various types of fish and fish products. The present investigation was conducted to measure the concentration of histamine in canned fish samples of tuna in oil (n = 18), tuna in oil with vegetables (n = 15), tuna in brine (n = 9), kilka in oil (n = 9), sardine in oil (n = 3), and mackerel in oil (n = 6) collected from markets in Tehran, Iran. Histamine concentrations were determined with a high-performance liquid chromatography device equipped with a UV detector. For method validation, the correlation coefficient (R2), recovery percentage, relative standard deviation for repeatability, limit of detection, and limit of quantification were 0.99, 82%, 1.3%, 1.5 mg/kg, and 5 mg/kg, respectively. Histamine was detected in 46.6% of the samples, and 18.3% of samples exceeded the histamine limit stipulated by the U.S. Food and Drug Administration (50 mg/kg). The overall mean histamine concentration was 17.36 ± 15.44 mg/kg, with a range of 0 to 88 mg/kg. A significant difference in histamine concentration was found between canned tuna in oil and canned tuna in brine (P < 0.05). However, no significant difference in histamine concentration was found among samples of canned tuna in brine, canned sardine in oil, canned kilka in oil, and canned mackerel in oil. Because of the high histamine concentrations detected in some brands of Iranian canned tuna, precise control programs, hazard analysis critical control point systems, and good hygiene practices should be implemented. HIGHLIGHTS

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47

Fukushima, Michihiro, Yasuyoshi Takayama, Tsuyoshi Habaguchi, and Masuo Nakano. "Comparative hypocholesterolemic effects of capybara (Hydrochoerus hydrochaeris dabbenei) oil, horse oil, and sardine oil in cholesterol-fed rats." Lipids 32, no. 4 (April 1997): 391–95. http://dx.doi.org/10.1007/s11745-997-0050-z.

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48

Charanyaa, Sampath, Chandrasekar Vaisali, Prasanna D. Belur, and I. Regupathi. "Screening of polymeric membranes for membrane assisted deacidification of sardine oil." Resource-Efficient Technologies 2 (December 2016): S119—S123. http://dx.doi.org/10.1016/j.reffit.2016.11.005.

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49

Ota, Yasuhide, and Yasushi Kushida. "Isolation of a yeast growing on sardine oil and its characteristics." Journal of Fermentation Technology 66, no. 3 (January 1988): 273–77. http://dx.doi.org/10.1016/0385-6380(88)90104-5.

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50

Zulbainarni, N., M. Tambunan, Y. Syaukat, and A. Fahrudin. "MODEL BIOEKONOMI EKSPLOITASI MULTISPESIES SUMBER DAYA PERIKANAN PELAGIS DI PERAIRAN SELAT BALI (Bio-economic Model of Multispecies Exploitation of Pelagic Fishery Resources in the Bali Strait)." Marine Fisheries : Journal of Marine Fisheries Technology and Management 2, no. 2 (January 23, 2013): 141. http://dx.doi.org/10.29244/jmf.2.2.141-154.

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Bali Strait has potential abundance of pelagic fishery resources such as Indonesian oil sardine (lemuru), frigate mackerel (tongkol), scad mackerel (layang), short-bodied mackerel (kembung) and others which can be caught mostly using purse seine. Fishery resources are combined and also known asmultispecies; therefore this research aimed to analyze the model of bio-economic multispecies exploitation of pelagic fishery resources in Bali Strait. The analytical methods that used in this research were estimated dynamic model of Walters and Hilborn (1976) and analysis of bio-economic model. The results showed that actual production of exploitation of pelagic fishery resources in Bali Strait, was lower than the rate of sustainable production especially Indonesian oil sardine and short-bodied mackerel. Production and fishing effort were below the actual optimal value. The management of pelagic fishery resources in Bali Strait did not show a good level of economic efficiency. Thus the exploitation of pelagic fishery resources in Bali Strait using purse seine could still be increased.Key words: bio-economic, multispecies, optimal

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