The effect of temperature and time on fat recovery from striped catfish (Pangasianodon hypophthalmus) by-products using organic solvents was examined to determine the optimal extraction parameters. A high recovery efficiency (61.1%) was found for fat samples extracted at 50°C. The acid index and fat colour were 2.81 mg KOH g-1 and b* = 11.0, respectively, and the fatty acid composition of the fat was the highest with an EPA (eicosapentaenoic acid) content of 0.15%. The efficiency of fat extraction at 25 min was high (66.8%), and the acid index and fat colour were 2.92 mg KOH g-1 and b* = 8.33, respectively. Additionally, the fatty acid of EPA and DHA (docosahexaenoic acid) accounted for the highest contents of 0.15% and 0.57%, respectively. The results confirmed that the optimal conditions for extracting fat from striped catfish by-products with an organic solvent are 50°C for 25 min.
Key Words: extraction temperature, extraction time, fat recovery, fatty acid content.