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

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 hydroxid...

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Published inCiência e tecnologia de alimentos Vol. 35; no. 1; pp. 83 - 85
Main Authors 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
Format Journal Article
LanguageEnglish
Portuguese
Published Sociedade Brasileira de Ciência e Tecnologia de Alimentos 01.03.2015
Subjects
FOOD SCIENCE & TECHNOLOGY
neutralization
fish oil
oleochemicals
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Summary: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.
ISSN:1678-457X
1678-457X
DOI:10.1590/1678-457X.6477