Deodorisation process variables for croaker ( M. furnieri) oil

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...

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Bibliographic Details
Published in:Food chemistry 2009-05, Vol.114 (2), p.396-401
Main Authors: Crexi, Valéria Terra, Grunennvaldt, Fernanda Lourdes, Soares, Leonor Almeida de Souza, Pinto, Luiz Antonio Almeida
Format: Article
Language:English
Subjects:
analysis of variance
color
Deodorisation
deodorization
fatty acid composition
Fish oil
fish oils
fish processing
food analysis
food composition
food processing quality
food quality
free fatty acids
lipid peroxidation
Lovibond color
Micropogonias
Micropogonias furnieri
oil refining
peroxide value
Polyunsaturated fatty acids
saponification
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Summary: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 °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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2008.09.032