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

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

doi:10.1590/1678-457X.6477

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Research Paper • Food Sci. Technol (Campinas) 35 (1) • Jan-Mar 2015 • https://doi.org/10.1590/1678-457X.6477 copy

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

neutralization; fish oil; oleochemicals

T°C	Excess (%)	Weight of NaOH (%)	Mass of alkali (g)	Density (g/L)	Volume (mL)
60	20	12.64	4.56	1.142	4.0
60	40	12.64	5.31	1.142	4.6
60	60	12.64	6.07	1.142	5.3

	Fish oil
Oleochemicals index	Raw^* * Means followed by the same letter in the lines don’t differ significantly, according to Tukey’s test (p<0.05).		Neutralized^* * Means followed by the same letter in the lines don’t differ significantly, according to Tukey’s test (p<0.05).
		FO - 20%	FO - 40%	FO - 60%	FW - 20%	FW - 40%	FW - 60%
FFA (%)	4.4^a ± 0.10	0.9^b ± 0.001	2.4^b ± 0.16	1.5^b ± 0.04	1.2^b ± 0.09	0.69^b ± 0.09	0.47^b ± 0.004
Acidity value (mg.NaOH.g^–1)	5.4^a ± 0.13	1.1^b ± 0.002	2.9^b ± 0.2	1.9^b ± 0.05	1.4^b ± 0.11	0.84^b ± 0.11	0.58^b ± 0.005
Peroxide value (meq.kg^–1)	6.5^a ± 0.01	15.7^a ± 0.06	15.1^a ± 0.83	17.1^a ± 0.82	8.5^a ± 1.11	15.1^a ± 1.12	11.1^a ± 1.18
Saponification value (mg.KOH.g^–1)	158^a ± 0.4	81.5^b ± 0.6	63.7^b ± 0.5	70.5^b ± 0.6	89.4^b ± 0.7	92.4^b ± 0.9	75.3^b ± 0.6
Yield of neutralization (%)	-	72.1^a ± 4.4	69^a ± 0.2	72^a ± 0.5	50^b ± 9.93	33.4^b ± 9.01	40.1^b ± 0.69

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[1] *Corresponding author: veravnascimento@gmail.com