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Abstract

Vietnam is the number one Striped Pangasius (Pangasianodon hypophthalmus) producer and exporter and the Catfish industries by-products implied a potential economic value when appropriately utilized. Catfish oil was not widely applied to human consuming products due to its fishy smell. In this study, we investigated two low-temperature Pangasius oil deodorizing: Absorption over activated charcoal and fermentation using lactic acid bacteria (LAB). The optimum ratio of activated charcoal used was 0.2%. The optimal fermentation conditions were 5% LAB, 3.4% sugar in 8 hours. The physicochemical characteristics of the raw Catfish oil and Catfish oils after deodorization were analyzed and the sensory assessment was done. The Acid value (AV) was decreased from 3.363 mg NaOH/l in raw oil to 2.172 and 2.186 in charcoal treating and fermentation oils, respectively. Similarly, Peroxide value (Pv) decreased from 0.9103 meqO2/kg to 0.830 with the absorbent method and 0.776 with the LAB fermentation method.  Trimethylamine (TMA) was 19.37 mgN/100g in crude Catfish oil and lowered to 2.079 in the absorbent and 1.516 in the fermentation method. There was a dramatic improvement in the sensory scores after treatment with both methods (70 in crude oil to 111 in activated charcoal and 105 in fermentation treated oils). Both methods suggested useful application in Catfish oil deodorization in the Vietnam condition.