Effects of filtration methods on the neutralization yield of crude marine fish oil

Food Science and Technology (Campinas)

Vera Lúcia Viana Do Nascimento¹  Victória Maura Silva Bermúdez¹  André Luis Lima De Oliveira¹  Maurício Nunes Kleinberg¹  Rayane De Tasso Moreira Ribeiro¹  Rosa Ferreira Araujo De Abreu¹  José Osvaldo Beserra Carioca¹ 

关键词: neutralization;    fish oil;    oleochemicals;   

DOI  :  10.1590/1678-457X.6477

来源: SciELO

【 摘 要 】

The evaluation of filtration methods on the yield and oleochemicals characteristics on the crude fish oil from the soapstock of marine fish for purposes of nutrition has been conducted in this work. The analytical properties of the crude and the neutralized oil with three excesses of sodium hydroxide (NaOH, 20%, 40% and 60%) were carried out on two different ways with organza and the “glass wool”. The neutralization of the oil brought about a notable improvement in the analytical properties of the oil. Thus, it leads to a high quality fish oil in terms of taste, colour, odours, shelf life and market value. Based on the improved characteristics of the oil, it could be suitable for applications in pharmaceutical and food industries.

【 授权许可】

CC BY   
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