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Criteria for the Extraction of Fish Oil
Provedor de dados: 111
Autores: BAKO, TANKO; VICTOR, UMOGBAI I; J, AWULU O.
The effect of pre-treatment of mackery (Scomber scombrus) on oil recovery and quality was investigated. Fish oil was extracted using the screw expeller press after heat pre-treatment of the fish sample. The effect of cooking temperatures and cooking times was evaluated. It was observed that the oil yield has a positive relationship with cooking temperature. The oil yield increased with increasing cooking temperature at all the cooking times investigated and also increased with increasing cooking time from 5-15 minutes and then decreased for 20 minutes cooking time at all the cooking temperatures investigated. The results revealed that a highest yield of 22.8 % was obtained when the fish was treated at 90 0C cooking temperature for 15 minutes. The lowest...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Criteria; Fish Oil; Pre-treatment; Extraction; Oil yield.
Ano: 2017
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4021