Production and refinement of oil from carp (Cyprinus carpio) viscera
作者： Valéria Terra Crexi , Mauricio Legemann Monte , Leonor Almeida de Souza Soares , Luiz Antonio Almeida Pinto
DOI: 10.1016/J.FOODCHEM.2009.07.050
关键词: Cyprinus 、 Biology 、 Thiobarbituric acid 、 Significant difference 、 Biochemistry 、 Carp 、 Fish meal 、 Food science 、 Aquatic organisms
摘要: Abstract Carp viscera oil can be obtained by both ensilage and fishmeal processes. This study examined the refinement of carp ( Cyprinus carpio ) oils processes, compared crude, neutralised, bleached, winterised deodorised oils’ characteristics lipid profiles. Refined two processes did not present significant difference p > 0.05) for Lovibond colour, free fatty acids, thiobarbituric acid values. The major acids identified in bleached refined were oleic, palmitic, palmitoleic, linoleic linolenic, constituting approximately 69.6% total oils. n − 3/ − 6 ratio was 1.05 oil. Therefore, considered a rich source essential − 3 series.
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