Purifying salmon oil using adsorption, neutralization, and a combined neutralization and adsorption process
J. Huang and S. Sathivel
- Price: Free
| Format | Price | |
|---|---|---|
| Hard copy | Free | Permanently out of stock |
Description
This study evaluated activated earth and chitosan as an adsorbent to remove free fatty acids (FFA) and peroxides from unpurified salmon oil. Three methods were used to purify salmon oil: activated earth adsorption, neutralization, and combined neutralization and activated earth adsorption. The purified salmon oil was evaluated for FFA, peroxide values, minerals, color, tocopherols, moisture content, insoluble impurities, and water activity. Neither chitosan nor activated earth adsorption were effective in removing FFA from the salmon oil. All three purification processes increased lightness and decreased redness and reduced mineral, insoluble impurities, moisture content, and water activity of the salmon oil. This study demonstrated that the combined process was more effective in reducing FFA, peroxides, and moisture content than either the activated earth adsorption or neutralization purification process alone.
Electronic reprint available. Journal of Food Engineering 96(2010):51-58.Item details
- Item number: RP-09-10
- Year: 2009
- Pages: 8
