Effects of extraction and purification processes on the quality of fish oil

Effects of extraction and purification processes on the quality of fish oil

S. Sathivel

Effects of extraction and purification processes on the quality of fish oilThis is part of A Sustainable Future: Fish Processing Byproducts
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Description

Fish oil can be extracted using a number of methods, including rendering, enzymatic hydrolysis, chemical extraction, and mechanical pressing. Increasing the value of fish oil is a critical concern for the fish oil industry. Finding more lucrative markets for unrefined fish oil requires well-designed purification steps to reduce impurities such as free fatty acids, oxidative components, and moisture. It is important to develop cost-effective methods to extract, clarify, and stabilize fish oil for small processors. Conventional fish oil refining steps include degumming, neutralizing, bleaching, and deodorizing. The adsorption process is an alternative process for further refining edible oil, which removes non-triglyceride materials in a cost-effective way. However, information related to quality of fish oil prepared from the different extraction and purification methods are not readily available. The main focus is (1) fish oil extraction methods and their effects on the quality of the fish oil, and (2) effects of the adsorption process on the quality of the purified fish oil.

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