TY - JOUR
T1 - Effects of filtration methods on the neutralization yield of crude marine fish oil
AU - do Nascimento, Vera Lúcia Viana
AU - Bermúdez, Victória Maura Silva
AU - de Oliveira, André Luis Lima
AU - Kleinberg, Maurício Nunes
AU - Ribeiro, Rayane de Tasso Moreira
AU - de Abreu, Rosa Ferreira Araujo
AU - Carioca, José Osvaldo Beserra
N1 - Publisher Copyright:
© 2015, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
PY - 2015/1/1
Y1 - 2015/1/1
N2 - 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.
AB - 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.
KW - Fish oil
KW - Neutralization
KW - Oleochemicals
UR - http://www.scopus.com/inward/record.url?scp=84929246171&partnerID=8YFLogxK
U2 - 10.1590/1678-457X.6477
DO - 10.1590/1678-457X.6477
M3 - Article
AN - SCOPUS:84929246171
SN - 0101-2061
VL - 35
SP - 83
EP - 85
JO - Food Science and Technology (Brazil)
JF - Food Science and Technology (Brazil)
IS - 1
ER -