Production and refinement of oil from carp (Cyprinus carpio) viscera

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 945-950

  Crexi, Valéria Terra ^a   Monte, Mauricio Legemann ^a   Soares, Leonor Almeida de Souza ^a   Pinto, Luiz Antonio Almeida ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE   (Brazil)

Author keywords

Carp oil; Ensilage process; Fishmeal process; Refined oil

Indexed keywords

ARACHIDONIC ACID; DOCOSAHEXAENOIC ACID; ESSENTIAL FATTY ACID; FISH OIL; HYDROPEROXIDE; ICOSAPENTAENOIC ACID; LINOLEIC ACID; LINOLENIC ACID; OLEIC ACID; PALMITIC ACID; PALMITOLEIC ACID; PHOSPHORUS; POLYUNSATURATED FATTY ACID; THIOBARBITURIC ACID; TRANS FATTY ACID; UNSATURATED FATTY ACID;

ANIMAL FOOD; ARTICLE; BLEACHING; CARP; CONTROLLED STUDY; FOOD COMPOSITION; FOOD PROCESSING; LIPID COMPOSITION; VISCERA;

CYPRINIDAE; CYPRINUS CARPIO;

EID: 70449123617     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.07.050     Document Type: Article

References (34)

1. Aidos I., Schelvus-Smit R., Veldnan M.B., Luten J., Padt A.V.D., and Boom R.M. Chemical and sensory evaluation of crude oil extracted from Herring by-products from different processing operations. Journal of Agricultural and Food Chemistry 50 (2003) 1897-1903
2. Antoniassi R., Esteves W., and Meirelles J.A. Pretreatment of corn oil for physical refining. Journal of the American Oil Chemists Society 75 10 (1998) 1411-1415
3. American Oil Chemists Society (AOCS) (1980). Official and Tentative Methods of American Oil Chemists' Society (3rd ed.).
4. American Oil Chemists Society (AOCS) (1997). Official Methods and Recommended Practices of the American Oil Chemists' Society.
5. Berdeaux O., Fournier V., Lambelet P., Dionisi F., Sebedio J.L., and Destaillats F. Isolation and structural analysis of the cyclic fatty acid monomers formed from eicosapentaenoic and docosahexaenoic acids during fish oil deodorization. Journal of Chromatography A 1138 (2007) 216-224
6. Bieniarz K., Koldras M., Kaminski J., and Mejza T. Fatty acids and cholestorol in some freshwater fish species in Poland. Folia Universitas Agriculture Stetinensis 27 (2000) 21-44
7. Boran G., Karaçam H., and Boran M. Changes in the quality of fish oils due to storage temperature and time. Food Chemistry 98 (2006) 693-698
8. Box G.E.P., Hunter W.G., and Hunter J.S. Statistics for Experiments: An Introduction to Design (1978), John Wiley & Sons, Data Analysis and Model Building, New York, USA
9. Ceriane R., and Meirelless J.A. Formation of trans PUFA during deodorization of canola oil: A study through computational simulation. Chemical Engineering and Processing 46 (2007) 375-385
10. Chantachum S., Benjakul S., and Sriwirat N. Separation and quality of fish oil precooked and non-precooked tuna heads. Food Chemistry 69 (2000) 2089-2294
11. Druzian J.I., Marchesi C.M., and Scamparini A.R.P. Fatty acid profile and proximate composition of carp (Cyprinus carpio) feed artificial food and pig manure. Ciência Rural 37 (2007) 539-544
12. Fournier V., Destaillats F., Hug B., Golay P.A., Joffre F., Juaneda P., et al. Quantification of eicosapentaenoic and docosahexaenoic acidgeometrical isomers formed during fish oil deodorization by gas-liquid chromatography. Journal of Chromatography A 1154 (2007) 353-359
13. Ganga A., Nieto S., Sanhuez J., Romo C., Speisky H., and Valenauela A. Concentration and stabilization of n-3 polyunsaturadet fatty acids sardine oil. Journal of the American Oil Chemists Society 75 6 (1998) 733-736
14. Geri G., Poli B.M., Gualtieri M., Lupi P., and Parisi G. Body traits and chemical composition of muscle in the common carp (Cyprinus carpio) as influenced by age and rearing environment. Aquaculture 129 (1995) 329-333
15. Guler G.O., Kiztanir B., Aktumsek A., Citil O.B., and Ozparlak H. Determination of the seasonal changes on total fatty acid composition and 3/6 ratios of carp (Cyprinus carpio L.) muscle lipids in Beysehir Lake (Turkey). Food Chemistry 108 (2008) 689-694
16. Hafidi A., Pioch P., and Ajana H. Membrane-based simultaneous degumming and deacidification of vegetable oils. Innovative Food Science and Emerging Technologies 6 (2005) 203-212
17. Hamilton R.J., Kalu C., McNeill G.P., Padley F.B., and Pierce J.H. Effects of tocopherols, ascorbyl palmitate and lecithin on autoxidation of fish oil. Journal of the American Oil Chemists' Society 75 7 (1988) 813-821
18. Henderson R.J., and Tocher D.R. The lipid composition and biochemistry of freshwater fish. Progress in Lipid Research 26 4 (1987) 281-347
19. Hidalgo A., Brandolini A., Pompei C., and Piscozzi R. Carotenoids and tocols of einkorn wheat (Triticum monococcum ssp. monococcum L.). Journal of Cereal Science 44 (2006) 182-193
20. Immanuel G., Sathasivan S., Skankar S., Peter P.M.J., and Palavesam A. Processing and characterization of low cost Balistid fish Suffamen capistratus liver oil for purpose. Food Chemistry 115 (2009) 430-435
21. Inhamuns A.J., and Franco M.R.B. EPA and DHA quantification in two species of freshwater fish from Central Amazonia. Food Chemistry 107 (2008) 587-591
22. Luterotti S., Franko M., and Bicanic D. Ultrasensitive determination of -carotene in fish oil-based supplementary drugs by HPLC-TLS. Journal of Pharmaceutical Biomedical Analysis 21 (1999) 901-909
23. Manral M., Pandey M.C., Jayathilakan K., Radhakrishna K., and Bawa A.S. Effect of fish (Catla catla) fring on the quality characteristics of sunflower oil. Food Chemistry 106 (2008) 634-639
24. Metcalfe L.D.A.A., and Schimitz J.R. Rapid preparation of fatty acid esters from lipids for gas liquid chromatography. Analytical Chemistry 38 (1966) 510
25. Rasoarahoma J.R., Barnathan G., Bianchini J.P., and Gaydou E.M. Annual evolution of fatty acid profile from muscle lipids of the common carp (Cyprinus carpio) in Madagascar inland waters. Journal of Agricultural and Food Chemistry 52 (2004) 7339-7344
26. Reece P. Recovery of high quality oil from mackerel and sprat by silage process. Journal of the Science of Food and Agriculture 32 (1981) 531-538
27. Rossi M., Gianazza M., Alamprese C., and Stanga F. The role of bleaching clays and synthetic sílica in palm oil physical refining. Food Chemistry 82 (2003) 291-293
28. Sathivel S., Prinyawiwatkul W., King J.M., Grimm C.C., and Lloyd S. Oil production from catfish viscera. Journal of the American Oil Chemists' Society 80 (2003) 277-382
29. Shahidi F., and Wanasundara N.U. Omega-3 concentrates: Nutritional aspects and production technologies. Trends in Foods Science & Technology 9 (1998) 230-240
30. Vandeputte M., Kocour M., Mauger S., Rodina M., Launay A., Gela D., et al. Genetic variation for growth at one and two summers of age in the common carp (Cyprinus carpio L.): Heritability estimates and response to selection. Aquaculture 277 (2008) 7-13
31. Vyncke W. Direct determination of the thiobabituric acid value in trichoroacetic acid extracts of fish as a measure of oxidative rancidity. Fette-Seifen Anstrichmittel 12 (1970) 1084-1087
32. Windsor, M. & Barlow, S. (1984). Introduction to the Fishing Products (pp. 99-109). Zaragosa, Spain: Acribia Publishing House.
33. Zhong Y., Madhujith T., Mahfouz N., and Shahidi F. Compositional characteristics of muscle and visceral oil from steelhead trout and their oxidative stability. Food Chemistry 104 (2007) 602-608
34. Zhou S., Paulson A.T., and Ackman R.G. Release of free fatty acids from lipids during ensilation of herring mince. the possible role of ethoxyquin. Journal of Food Lipids 3 (1995) 121-134