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Efficiency of Removing Volatiles from Menhaden Oils by Refining, Bleaching, and Deodorization
Author(s) -
LIN CHARLES F.,
HSIEH THOMAS C.Y.,
CROWTHER JANE B.,
BIMBO ANTHONY P.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03596.x
Subject(s) - chemistry , refining (metallurgy) , chromatography , alkylbenzenes , gas chromatography , menhaden , organic chemistry , catalysis , fishery , fish <actinopterygii> , fish meal , biology
Atlantic and Gulf of Mexico menhaden ( Brevoortia spp) oils from refining, bleaching and deodorizing steps were analyzed for volatile components by combined techniques of dynamic headspace sampling, high resolution gas chromatography and mass spectrometry. Results indicated that alkali‐refining and clay‐bleaching removed many odorous short‐chain oxygenated compounds and alkylbenzenes; steam‐deodorization (200–208°C, 3 hr) eliminated most volatiles. Some volatiles in deodorized samples were attributed to container material and antioxidants.