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

Vera Lúcia Viana do Nascimento, Victória Maura Silva Bermúdez, André Luis Lima de Oliveira, Maurício Nunes Kleinberg, Rayane de Tasso Moreira Ribeiro, Rosa Ferreira Araujo de Abreu, José Osvaldo Beserra Carioca

Research output: Contribution to journalArticlepeer-review

2 Scopus citations


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.

Original languageEnglish
Pages (from-to)83-85
Number of pages3
JournalFood Science and Technology (Brazil)
Issue number1
StatePublished - 1 Jan 2015
Externally publishedYes


  • Fish oil
  • Neutralization
  • Oleochemicals

ASJC Scopus subject areas

  • Biotechnology
  • Food Science


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