00000ctm a22000004a 4500 UP-8027390931313927493 Buklod 20150608131612.0 m |o d | ta 150608s2000 xx d r |||| u| (iLib)UPVIS-00037387626 LG993.5 2000 Encarnacion, Angel B. CFOS, Practicum Report Omega-3 fatty acid enrichment in oyster sauce. by Angel B. Encarnation. Miagao,Iloilo College of Fisheries, University of the Philippines 2000 102 p. Oyster sauce has gained popularity among the fast food chains, restaurants and domestic households. This then could be an important vehicle for enriching food with omega-3 fatty acids. Oyster sauce was enriched with omega-3 fatty acids extracted from yellowfin tuna (thunnus albacares) eyeballs. For the preliminary study, different levels of lipid extracts to be added in the oyster sauce to determine the appropriate amount of lipid extracts to be added in the oyster sauce without changing its properties. Lipid extract at levels of 0%, 0.25%, 0.5% and 1.0% were used. The EPA and DHA contents as well as the sensorial attributes, PV (peroxide values) and TBA (thiobarbituric acid) were assessed. An acceptable oyster product, may be produced by the addition of lipid extracted from yellowfin tuna eyeballs up to level 0of 0.5% only. The addition of the lipid extracts increased the lipid and cholesterol contents of the product. The total omega-3 fatty acid content of the oyster enriched with 0.5% of lipids extracted from yellowfin tuna eyeballs resulted in a significant increase by about 106 times. The prepared oyster sauce could be stored for one month at room temperature contained in a screw-capped glass bottle showing no significant changes in the sensorial qualities including its stability from oxidative rancidity development. Oyster sauce enriched with omega-3 acids from yellowfin tuna eyeballs significantly improved learning ability and brain performance as well as the physical development while increasing the HDL level in the blood. Fish-Processing. UPVIS UPV-CFOS LG993.5 F5 1977 R Thesis