Effects of filtration methods on the neutralization yield of crude marine fish oil
AUTOR(ES)
Nascimento, Vera Lúcia Viana do, Bermúdez, Victória Maura Silva, Oliveira, André Luis Lima de, Kleinberg, Maurício Nunes, Ribeiro, Rayane de Tasso Moreira, Abreu, Rosa Ferreira Araujo de, Carioca, José Osvaldo Beserra
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
2015-03
RESUMO
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.
Documentos Relacionados
- Effects of Temperature and Crude Oil Composition on Petroleum Biodegradation
- Long-Term Effects of Crude Oil on Uptake and Respiration of Glucose and Glutamate in Arctic and Subarctic Marine Sediments †
- Sequential Growth of Bacteria on Crude Oil
- EFFECT OF OIL TEMPERATURE ON THE WAX DEPOSITION OF CRUDE OIL WITH COMPOSITION ANALYSIS
- Dietary effects of arachidonate-rich fungal oil and fish oil on murine hepatic and hippocampal gene expression