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KMID : 0380619870190050420
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 5 p.420 ~ p.425
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Effects of Process Conditions on Sardine Oil During Bleaching and Deodorization
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신현경/Shin, Hyun Kyung
안병학/김철진/황성연/Ahn, Byung Hak/Kim, Chul Jin/Hwang, Sung Yeon
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Abstract
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For use of sardine oil as an ingredient of food and feed, crude sardine oil obtained by rendering was pro cessed to RBD sardine oil. Alkali deacidification was found to be most efficient with a concentration of 2.5N NaOH and 0.5% excess level at 75℃. Treatment with activated clay alone at 105 for 20 miu without air admission was effective in reduction of the color intensity of the oil without any formation of the conjugated dienes and trienes of polyunsaturated fatty acids. In deodorization process, as the temperature was increased, color of the oil was to become lighter. The amount of conjugated compounds was, however, increased drastically at higher temperatures above 180℃v for 1hr, and content of polyunsaturated fatty acids was significantly decreased.
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