Techniques physiques d’extraction de l’huilede poisson Bleu scombridé

Abstract

Marine resources represent a valuable wealth of great nutritional and biological importance. They can be valorized through their transformation into products such as fishmeal and fish oils. This study focuses on the extraction of oils from the by-products of blue fish belonging to the Scombridae family, using two methods: Soxhlet extraction and pressing, in order to evaluate the efficiency of each method as well as the quality of the oils obtained. The experimental study revealed that the production of oils from the skin, flesh, and liver of mackerel was achieved by performing two types of extractions: pressing and Soxhlet extraction. For both methods, the oil yield from mackerel skin using the pressing method was high (85%). On the other hand, the yield of Soxhlet extraction using cyclohexane as the best solvent was also high, implying good oil extraction. The resultants of the physic-chemical analyses of these oils showed that parameters such as refractive index, acid value, and density of mackerel oils were within the standards. Sensory tests (color, odor, appearance) also confirmed this compliance.. The results highlight the good quality of the extracted oils, whether by Soxhlet or pressing methods, indicating their potential market use.