DOI QR코드

DOI QR Code

Deodorization of Fish Oil Using Adsorption Method

흡착법을 이용한 어유의 탈취

  • 김귀식 (여수대학교 식품공학·영양학부) ;
  • 배태진 (여수대학교 식품공학·영양학부)
  • Published : 2003.06.01

Abstract

Instead of deodorization appararus of fish oil, an adsorbent such as activated charcoal, activated alumina, silicagel, bamboo charcoal was packed in column alone or mixed with preparative ratio, and then test the effective deodorization with bleaching. In the progress of degumming, the effective method was 18 ml of 2.5% oxalic acid per 100m1 of crude large anchovy oil. The optical condition to deacidified was treating for 30 min at $40^{\circ}C$ with 2.5% sodium hydroride solution. The effective deodorization was added with 3% silicagel under the alone treating adsorbent, and mixed treating was 30% activated alumina and 10% silicagel but added to green tea powder was not effective. The major fatty acid of total lipid were 16:0, 20:5n-3, 18:1n-9, 16:1n-7 and 22:6n-3 after treatment of degumming, deacidfication and deodorizing in the large anchovy oil. The oxidative stability of refined anchovy oil added to $\alpha$-tocopherol was validated 20 days under the control, and 30 days in the case of $\alpha$-tocopherol. The 0.01% $\alpha$-tocopherol was more effective than 0.02% $\alpha$-tocopherol.

References

  1. Ackman, R. G. 1989 WCDT(capillary) gas liquid chro-matography. In analysis of oils and fats. Hamilton, K.G. and Rossel, J.B. (eds), New York, pp. 153-159
  2. Ackman, R. G and M. G. Cormier. 1967. a-tocopherol in some atlantic fish and shell fish with particular reference to live holding without food. J. Fish. Res. Board Canada. 24, 357-373 https://doi.org/10.1139/f67-031
  3. A.O.A.C. 1985. Official method of analysis. pp. 489. 14th ed., Assoe. of Offie. Analytical Chemists, Washington, D. C
  4. Bligh, E. G. and W. J. Dyer. 1959. A rapid method of total lipids extraction and purification, Can. J. Biochem. Phtsical. 37, 911-917 https://doi.org/10.1139/o59-099
  5. Cho, Y. J, K. B. Shim, T.J. Kim, S. 1. Kang, H.S. Lee and Y. J. Choi. 2000. Effects of drying conditions on lipid oxidation and fatty acids compositions of large anchovy. J. Korean Fish. Soc. 33, 192-197
  6. Fermandes, G. and J.T. Venkatraman. 1993. Role of n-3 fatty acids in health and disease. Nutrition Reserch 13, 819-823
  7. Gunston, F. D. 1986. Fatty acid structure, in the lipid hand book, edited by gunstone, Harwood and padley, Chapman and Hall, London, 7-11
  8. Ha. B.S. 1982. Studies on the lipid of aquatic products(part 4) on the flesh lipid composition of cepha-lopods. Bull. Korean Fish. Soc. 15, 59-73
  9. Henick, A.S., M.F.Benca and J.H. Michell. 1954. Estimating carbonyl compounds in rancid fats and food. J. Am. Oils Chem. Soc. 31, 89-91
  10. Horwitz, W. 1980. Official methods of analysis of the association of analytical chemists 13th Ed. 261
  11. Ikeda, S. and T. Taguchi. 1966. Improved assay method and levels of vitamin E in fish tissues. Bull, Jap. Soc. Sci. Fish. 32, 346-351 https://doi.org/10.2331/suisan.32.346
  12. Japan oil chemist's society. 1996. Standard method for the analysis of fats and related materials. 2,3,1. pp. 1-2, Tokyo
  13. Kang, H. I., T. Ohshima, C. Koizumi, D.Y. Kim and E.H. Lee. 1992. Studies on the refining and utilization on file fish viscera oil. 1. The refining of file fish viscera oil. J. Korean Soc. Food Nut. 21, 175-180
  14. Kim, C. J, B. H. Ahn, S. Y. Hwangd and H. K. Shin. 1987. Effects of process conditions on sardinee oil during bleaching and deodorization. Korean J. Foos. Sci. Technol. 19, 420-424
  15. Kim, E. M., J. H. Jo, S. W. Oh and Y. M Kim. 1997. Characteristics of squid viscera oil. J. Korean Fish Soc. 595-600
  16. Kim, J. S, J. H. Ha and E. H. Lee. 1997. Refining of squid viscera oil. Aqricultaral Chemistry and Biotechnology. 40, 294-300
  17. Kim, K S. 1996. Studies on photosensitized oxidation in the lipids of marine products. I. Changes in fatty acid composition in total lipid in the irish moss, laver and oyster during the sundride and irradiating the ultra violet. Bull. Mar. Sci. Inst., Yosu Nai'l Fish Univ. 5, 83-91
  18. Kim, K. S, B. S. Ha, T. J. Bae, J. H. Jin and H. J. Kim. 1993a. Comparison of food components in the raw cooked meat and cooked extracts of cockle shell. 1. Proximate compositons and lipid components. Bull. Korean Fish. Soc. 26, 102-110
  19. Lands, W. E. M.M. E. Hemler and C. G. Crawford. 1977. Functions of polyunsaturated fatty acids. Biosyn-thesis of prostaglands. Am. Oil Chem. Soc. pp. 193, Campaine, Iillinois
  20. Lee. E. H, J. S. Kim and P. H. Kim. 1992. Characteristics of file fish visera oil. Bull. Korean Fish. Soc. 25, 236-240
  21. Lee, K. H, I. H. Jeong and J. H. Ryuk. 1989. Storage stability of refined sardine oil. Bull. Korean Fish. Soc. 22, 95-101
  22. Lee, K. H, I. H. Jeong, J. S. Shu, B. J. You and J. H. Ryuk. 1988. Utilization of polyunsaturated lipids in red muscled fishes. 5. Addition of refined oil to fish meat paste and storage stability of polyunsaturated fatty acids. 1988. Bull. Korean Fish. Soc. 21, 239-245
  23. Lee, K. H., I. H. Jeong, J. S. Shu, W. J. Jung and J. H. Ryuk. 1988. Utilization of polyunsaturated lipids in red muscled fishes. 3. The conditions of. refining, de-coloring and deodorization for processing of refined sardine oil. Bull. Korean Fish. Soc. 21, 225-231
  24. Saito, M. 1988. Interaction between lipid peroxide formation and nutritional status. J. Japanese. Soc. Nutr. Food Sci. 41, 343-347 https://doi.org/10.4327/jsnfs.41.343
  25. Takeshi, K and T. Muragishi, T. 1999. Characteristics of columm adsorption and using . New food indstry. 41, 14-18
  26. Yamaguchi, T . 1998. Processing of edible oil. Technical Journal of Food Chemistry & Chemicals. 14, 66-70
  27. Yi. O. S, D. S. Han and D. W. Cho. 1994. Effects of steam sources and glycerol on the storage stability of fish oil. Korean J. Food Sci. Technol. 26, 824-829

Cited by

  1. Decolorization Processing and Quality Characteristics of Salt-fermented Anchovy Sauce by Active Carbon Powder vol.22, pp.1, 2018, https://doi.org/10.13050/foodengprog.2018.22.1.35