Evaluating properties of oils extracted from fish by-products pretreated in various conditions

The Various condition including temperatures of 65 and 85oC for 5 and 15 min, ultrasonic bath for 15 and 30 min moreover probe ultrasonic for 10 min were used to pretreat the heads of two fish including bighead (ristichthys nobilis) and silver carp (Hypophthalmichtys molitrix) and were also used to kilca fish (Clupeonella delicatula). Fatty acid composition each of the control samples was determined to evaluate their nutritional value. Also, the different experiments with determination of oil yield, iodine value (IV), peroxide value (PV), UV absorption in 233 and 268 nm were performed for the oil extracted from the samples pretreated at various condition. The kilca oil was more enriched for it high content of essential fatty acid compared with the other samples. The highest (P