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

Detalhes bibliográficos
Autor(a) principal: Nascimento,Vera Lúcia Viana do
Data de Publicação: 2015
Outros Autores: 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
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100083
Resumo: 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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spelling Effects of filtration methods on the neutralization yield of crude marine fish oilneutralizationfish oiloleochemicalsThe 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100083Food Science and Technology v.35 n.1 2015reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.6477info:eu-repo/semantics/openAccessNascimento,Vera Lúcia Viana doBermúdez,Victória Maura SilvaOliveira,André Luis Lima deKleinberg,Maurício NunesRibeiro,Rayane de Tasso MoreiraAbreu,Rosa Ferreira Araujo deCarioca,José Osvaldo Beserraeng2015-05-06T00:00:00Zoai:scielo:S0101-20612015000100083Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2015-05-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effects of filtration methods on the neutralization yield of crude marine fish oil
title Effects of filtration methods on the neutralization yield of crude marine fish oil
spellingShingle Effects of filtration methods on the neutralization yield of crude marine fish oil
Nascimento,Vera Lúcia Viana do
neutralization
fish oil
oleochemicals
title_short Effects of filtration methods on the neutralization yield of crude marine fish oil
title_full Effects of filtration methods on the neutralization yield of crude marine fish oil
title_fullStr Effects of filtration methods on the neutralization yield of crude marine fish oil
title_full_unstemmed Effects of filtration methods on the neutralization yield of crude marine fish oil
title_sort Effects of filtration methods on the neutralization yield of crude marine fish oil
author Nascimento,Vera Lúcia Viana do
author_facet 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
author_role author
author2 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
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv 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
dc.subject.por.fl_str_mv neutralization
fish oil
oleochemicals
topic neutralization
fish oil
oleochemicals
description 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.
publishDate 2015
dc.date.none.fl_str_mv 2015-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100083
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100083
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457X.6477
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.35 n.1 2015
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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