Production and refinement of oil from carp (Cyprinus carpio) viscera

Detalhes bibliográficos
Autor(a) principal: Crexi, Valéria Terra
Data de Publicação: 2010
Outros Autores: Monte, Mauricio Legemann, Soares, Leonor Almeida de Souza, Pinto, Luiz Antonio de Almeida
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da FURG (RI FURG)
Texto Completo: http://repositorio.furg.br/handle/1/4305
Resumo: Carp viscera oil can be obtained by both ensilage and fishmeal processes. This study examined the refinement of carp (Cyprinus carpio) oils obtained by both processes, and compared crude, neutralised, bleached, winterised and deodorised oils’ characteristics and lipid profiles. Refined oils obtained by the two processes did not present significant difference (p > 0.05) for Lovibond colour, free fatty acids, and thiobarbituric acid values. The major fatty acids identified in the carp crude, bleached and refined oils were oleic, palmitic, palmitoleic, linoleic and linolenic, constituting approximately 69.6% of the total fatty acids of the oils. The n 3/n 6 ratio was approximately 1.05 for refined oil. Therefore, carp viscera refined oil can be considered a rich source of essential fatty acids of the n 3 and n 6 series.
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spelling Crexi, Valéria TerraMonte, Mauricio LegemannSoares, Leonor Almeida de SouzaPinto, Luiz Antonio de Almeida2014-01-17T17:21:08Z2014-01-17T17:21:08Z2010CREXI, Valéria Terra. Et al. Production and refinement of oil from carp (Cyprinus carpio) viscera. Food Chemistry, v. 119, n. 3, p. 945-950, 2010. Disponível em: <http://ac.els-cdn.com/S0308814609009613/1-s2.0-S0308814609009613-main.pdf?_tid=0f6cb7a0-6bf9-11e3-99bf-00000aab0f01&acdnat=1387820500_57b39a290a28404e3c4cf95acda24d36>. Acesso em: 23 dez. 2013.0308-8146http://repositorio.furg.br/handle/1/430510.1016/j.foodchem.2009.07.050Carp viscera oil can be obtained by both ensilage and fishmeal processes. This study examined the refinement of carp (Cyprinus carpio) oils obtained by both processes, and compared crude, neutralised, bleached, winterised and deodorised oils’ characteristics and lipid profiles. Refined oils obtained by the two processes did not present significant difference (p > 0.05) for Lovibond colour, free fatty acids, and thiobarbituric acid values. The major fatty acids identified in the carp crude, bleached and refined oils were oleic, palmitic, palmitoleic, linoleic and linolenic, constituting approximately 69.6% of the total fatty acids of the oils. The n 3/n 6 ratio was approximately 1.05 for refined oil. Therefore, carp viscera refined oil can be considered a rich source of essential fatty acids of the n 3 and n 6 series.engCarp oilEnsilage processFishmeal processRefined oilProduction and refinement of oil from carp (Cyprinus carpio) viscerainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURGLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.furg.br/bitstream/1/4305/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52open accessORIGINALProduction and refinement of oil from carp (Cyprinus carpio) viscera.pdfProduction and refinement of oil from carp (Cyprinus carpio) viscera.pdfapplication/pdf179481https://repositorio.furg.br/bitstream/1/4305/1/Production%20and%20refinement%20of%20oil%20from%20carp%20%28Cyprinus%20carpio%29%20viscera.pdfc473387f3ff8070126c43591f724a99fMD51open access1/43052014-09-18 11:45:07.507open accessoai:repositorio.furg.br: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Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2014-09-18T14:45:07Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false
dc.title.pt_BR.fl_str_mv Production and refinement of oil from carp (Cyprinus carpio) viscera
title Production and refinement of oil from carp (Cyprinus carpio) viscera
spellingShingle Production and refinement of oil from carp (Cyprinus carpio) viscera
Crexi, Valéria Terra
Carp oil
Ensilage process
Fishmeal process
Refined oil
title_short Production and refinement of oil from carp (Cyprinus carpio) viscera
title_full Production and refinement of oil from carp (Cyprinus carpio) viscera
title_fullStr Production and refinement of oil from carp (Cyprinus carpio) viscera
title_full_unstemmed Production and refinement of oil from carp (Cyprinus carpio) viscera
title_sort Production and refinement of oil from carp (Cyprinus carpio) viscera
author Crexi, Valéria Terra
author_facet Crexi, Valéria Terra
Monte, Mauricio Legemann
Soares, Leonor Almeida de Souza
Pinto, Luiz Antonio de Almeida
author_role author
author2 Monte, Mauricio Legemann
Soares, Leonor Almeida de Souza
Pinto, Luiz Antonio de Almeida
author2_role author
author
author
dc.contributor.author.fl_str_mv Crexi, Valéria Terra
Monte, Mauricio Legemann
Soares, Leonor Almeida de Souza
Pinto, Luiz Antonio de Almeida
dc.subject.por.fl_str_mv Carp oil
Ensilage process
Fishmeal process
Refined oil
topic Carp oil
Ensilage process
Fishmeal process
Refined oil
description Carp viscera oil can be obtained by both ensilage and fishmeal processes. This study examined the refinement of carp (Cyprinus carpio) oils obtained by both processes, and compared crude, neutralised, bleached, winterised and deodorised oils’ characteristics and lipid profiles. Refined oils obtained by the two processes did not present significant difference (p > 0.05) for Lovibond colour, free fatty acids, and thiobarbituric acid values. The major fatty acids identified in the carp crude, bleached and refined oils were oleic, palmitic, palmitoleic, linoleic and linolenic, constituting approximately 69.6% of the total fatty acids of the oils. The n 3/n 6 ratio was approximately 1.05 for refined oil. Therefore, carp viscera refined oil can be considered a rich source of essential fatty acids of the n 3 and n 6 series.
publishDate 2010
dc.date.issued.fl_str_mv 2010
dc.date.accessioned.fl_str_mv 2014-01-17T17:21:08Z
dc.date.available.fl_str_mv 2014-01-17T17:21:08Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.citation.fl_str_mv CREXI, Valéria Terra. Et al. Production and refinement of oil from carp (Cyprinus carpio) viscera. Food Chemistry, v. 119, n. 3, p. 945-950, 2010. Disponível em: <http://ac.els-cdn.com/S0308814609009613/1-s2.0-S0308814609009613-main.pdf?_tid=0f6cb7a0-6bf9-11e3-99bf-00000aab0f01&acdnat=1387820500_57b39a290a28404e3c4cf95acda24d36>. Acesso em: 23 dez. 2013.
dc.identifier.uri.fl_str_mv http://repositorio.furg.br/handle/1/4305
dc.identifier.issn.none.fl_str_mv 0308-8146
dc.identifier.doi.pt_BR.fl_str_mv 10.1016/j.foodchem.2009.07.050
identifier_str_mv CREXI, Valéria Terra. Et al. Production and refinement of oil from carp (Cyprinus carpio) viscera. Food Chemistry, v. 119, n. 3, p. 945-950, 2010. Disponível em: <http://ac.els-cdn.com/S0308814609009613/1-s2.0-S0308814609009613-main.pdf?_tid=0f6cb7a0-6bf9-11e3-99bf-00000aab0f01&acdnat=1387820500_57b39a290a28404e3c4cf95acda24d36>. Acesso em: 23 dez. 2013.
0308-8146
10.1016/j.foodchem.2009.07.050
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