Deodorisation process variables for croaker (M. furnieri) oil

被引:7
作者
Crexi, Valeria Terra [1 ]
Grunennvaldt, Fernanda Lourdes [1 ]
de Souza Soares, Leonor Almeida [1 ]
Almeida Pinto, Luiz Antonio [1 ]
机构
[1] Fundacao Univ Fed Rio Grande, Unit Operat Lab, Sch Chem & Food, BR-96201900 Rio Grande, RS, Brazil
关键词
Deodorisation; Fish oil; Polyunsaturated fatty acids; VEGETABLE-OILS; FATTY-ACIDS; FISH OILS; DEODORIZATION; QUALITY; STABILITY; OLIVE;
D O I
10.1016/j.foodchem.2008.09.032
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Fish oil is the major food source of the long-chain omega-3 polyunsaturated fatty acids. Deodorisation represents a critical step of the refining process since it involves high temperature that could induce degradation reactions which affect oil integrity and quality. The present study evaluated the effect of the deodorisation variables (temperature, time and steam) on the croaker (Micropogonias furnieri) oil refining process. The evaluated parameters were Lovibond color (LC), free fatty acids (FFA), peroxide (PV), Iodine (IV) and Saponification (SV) values. The best deodorisation conditions were at 220 degrees C, 60 min and 5% of steam (based in oil mass), resulting in oil with LC of 0.4 red and 30 yellow, FFA of 0.09%, PV of 0.53 meq/kg. IV and SV were not significantly affected. The obtained fish oil presented high quality and oxidative stability, as well as EPA and DHA contents of approximately 12% of total fatty acids. (C) 2008 Published by Elsevier Ltd.
引用
收藏
页码:396 / 401
页数:6
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