Color and Odor Reduction of Fish Oil Obtained from Fish Meal Production
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Abstract
In the process of fish meal production, a large amount of crude fish oil as waste is obtained. However, utilization of crude fish oil is limited due to its dark color and intense fishy odor. This study was aimed to determine the optimum purification condition for bleaching and deodorization of crude fish oil obtained from fish meal production. The crude fish oil was purified by degumming, neutralization and bleaching with activated carbon compared with activated bleaching earth at 4, 5 and 6% (w/v of the oil). The purified oils were subject to color, acid value, peroxide value and fatty acid profile evaluation. It was found that bleached fish oils obtained from the optimum condition (activated bleaching earth at 5% (w/v)) showed a higher L* value and a lower Gardner scale than that did with activated carbon. In addition, redness (a*) and yellowness (b*) was decreased and the content of polyunsaturated fatty acid was highly maintained. The bleached fish oil selected was further deodorized at 170, 180 and 190 °C and subject to fatty acid profile analysis and sensory evaluation. Results revealed that major fatty acid composition including palmitic acid, linoleic acid, eicosapentaenoic acid and docosahexaenoic acid was not affected by deodorization process. Deodorization process at 170 °C was sufficient to decrease fishy odor of crude fish oil. Sensory evaluation revealed that purified fish oil showed the mean intensity of fishy odor close to that of commercial fish oil.
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