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KMID : 0380619940260060824
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 6 p.824 ~ p.827
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Effects of Steam Sources and Glycerol on the Storage Stability of Fish Oil
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Abstract
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Sardine oil was vacuum-steam deodorized at 170℃ with acid (acetic and citric acid) and ethanol solution as steam sources. Glycerol was added to fish oil to remove volatile odorous constituents. The storage stability of deodorized fish oil was determined by totox value, secondary parameter obtained from peroxide and anisidine values. Both deodorization with acetic acid solution and addition of glycerol to the oil resulted in improved storage stability. The totox values of fish oil deodorized with water, glycerol+water and glycerol+acetic acid solution were 936, 611, and 443, respectively after 10 days at 30℃. The result showed that acetic acid seemed to destroy the odorous constituents and glycerol accelerated the removal of odorous constituents, such as amines in fish oil.
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