Title Page
Contents
Abstract 8
Introduction 10
Materials and Methods 14
1. Raw materials and sample preparation 14
2. Chemicals and reagents 15
3. Bacterial culture and pork sausage 16
4. Extraction of oil 16
5. Color analysis of oil 17
6. Profile of fatty acids in the oil 18
7. Saponification value (SV) & average molecular weight 19
8. Preparation of FAME 20
9. Antioxidant activity of recovered oil 21
9.1. ABTS+ radical scavenging activity[이미지참조] 21
9.2. DPPH radical scavenging activity 23
10. Antimicrobial assay 24
11. Morphological analysis of B. cereus strains treated with FAME. 24
12. Preservation capacity 25
13. Sensory evaluation 26
14. Statistical analysis 27
Results and Discussion 28
1. Extraction of oil 28
2. Analysis of the Color of recovered oil 30
3. Fatty Acid Profile 32
4. Saponification value and average molecular weight of oil 35
5. Antioxidant activity 37
6. Antimicrobial Assay 41
7. Morphological Analysis of Bacillus cereus strains treated with FAME - SEM analysis. 43
8. Preservation capacity of fatty acids and fatty acid methyl esters 45
9. Sensory Evaluation 48
10. Conclusion 50
References 52
Table 1. Analysis of color of recovered oil from Head and Viscera. 30
Table 2. Fatty acid composition of recovered oil from head and viscera 34
Table 3. Saponification value, and average molecular weight of skipjack tuna head and viscera oil 35
Table 4. Average score of sensorial properties 48
Figure 1. Yield of oil recovered from the head and viscera of skipjack tuna 28
Figure 2. ABTS+ radical scavenging activity of recovered oil[이미지참조] 37
Figure 3. DPPH radical scavenging activity of recovered oil 38
Figure 4. Antimicrobial Properties of FAME [Head (Ethanol)] 41
Figure 5. SEM image of the untreated Bacillus cereus smear-control 44
Figure 6. SEM image of the Bacillus cereus smear treated with FAME 44
Figure 7. Effect of FAME on the growth of B. cereus in pork sausage. 45