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

doi:10.1590/1678-457X.6477

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 journal › Article › peer-review

4 Scopus citations

Abstract

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 language	English
Pages (from-to)	83-85
Number of pages	3
Journal	Food Science and Technology (Brazil)
Volume	35
Issue number	1
DOIs	https://doi.org/10.1590/1678-457X.6477
State	Published - 1 Jan 2015
Externally published	Yes

Keywords

Fish oil
Neutralization
Oleochemicals

ASJC Scopus subject areas

Biotechnology
Food Science

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10.1590/1678-457X.6477

Cite this

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title = "Effects of filtration methods on the neutralization yield of crude marine fish oil",

abstract = "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.",

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doi = "10.1590/1678-457X.6477",

language = "English",

volume = "35",

pages = "83--85",

journal = "Food Science and Technology (Brazil)",

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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

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 - https://www.scopus.com/pages/publications/84929246171

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M3 - Article

AN - SCOPUS:84929246171

SN - 0101-2061

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JO - Food Science and Technology (Brazil)

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IS - 1

ER -

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

Abstract

Keywords

ASJC Scopus subject areas

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