Effect of temperature on the quality of refined fish co-product oil during bleaching.
| Dublin Core | PKP Metadata Items | Metadata for this Document | |
| 1. | Title | Title of document | Effect of temperature on the quality of refined fish co-product oil during bleaching. |
| 2. | Creator | Author's name, affiliation, country | Mustapha Farssi; Laboratoire Biotechnologie et Valorisation des Ressources Naturelles (LBVE),FacultéPolydisciplinaire de Taroudant, Université Ibn Zohr, BP 8061, 8000 Agadir, Maroc; Morocco |
| 2. | Creator | Author's name, affiliation, country | Said Gharby; Laboratoire Biotechnologie et Valorisation des Ressources Naturelles (LBVE),FacultéPolydisciplinaire de Taroudant, Université Ibn Zohr, BP 8061, 8000 Agadir, Maroc; Morocco |
| 2. | Creator | Author's name, affiliation, country | Rachid Mamouni; Équipe de Matériaux, Catalyse et Valorisation des Ressources Naturelles, Faculté des Sciences, Université Ibn Zohr, BP 8061, 8000 Agadir, Maroc; Morocco |
| 2. | Creator | Author's name, affiliation, country | HARHAR Hicham; LMNE Faculté des Sciences, Université Mohammed V, BP 1014- Rabat, Morocco; Morocco |
| 2. | Creator | Author's name, affiliation, country | badr eddine Kartah; (e) Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V, BP 1014- Rabat, Morocco. |
| 2. | Creator | Author's name, affiliation, country | abdelattif Laknifli; Laboratoire Biotechnologie et Valorisation des Ressources Naturelles (LBVE),FacultéPolydisciplinaire de Taroudant, Université Ibn Zohr, BP 8061, 8000 Agadir, Maroc; Morocco |
| 3. | Subject | Discipline(s) | |
| 3. | Subject | Keyword(s) | refining, bleaching temperature; fish co-product oil; unsaturated fatty acid. |
| 4. | Description | Abstract | The fish co-product oil (sardine and mackerel) is rich in unsaturated fatty acids (65%), however the refining process has an adverse effect on the double bonding of unsaturated fatty acids. This study aimed to develop a better fish co-product oil refining process. The material used in this research was fish co-product oil as a product of the flour and fish oil industry and Tensil 210FF as its adsorbent. The oil was purified in three stages, degumming, neutralization and bleaching. The different bleaching temperatures (50 °C; 90 °C; 120 °C) were applied. The study showed that oil refined at 50 °C to 90 °C gave a better value of acidity (FFA), PV, anisidine number, fatty acid composition and the lowest total oxidation number. |
| 5. | Publisher | Organizing agency, location | |
| 6. | Contributor | Sponsor(s) | |
| 7. | Date | (YYYY-MM-DD) | 10-11-2018 |
| 8. | Type | Status & genre | Peer-reviewed Article |
| 8. | Type | Type | |
| 9. | Format | File format | |
| 10. | Identifier | Uniform Resource Identifier | https://revues.imist.ma/index.php/morjchem/article/view/13927 |
| 10. | Identifier | Digital Object Identifier (DOI) | https://doi.org/10.48317/IMIST.PRSM/morjchem-v6i4.13927 |
| 11. | Source | Title; vol., no. (year) | Moroccan Journal of Chemistry; Vol 6, No 4 (2018) |
| 12. | Language | English=en | en |
| 13. | Relation | Supp. Files | |
| 14. | Coverage | Geo-spatial location, chronological period, research sample (gender, age, etc.) | |
| 15. | Rights | Copyright and permissions |
Copyright (c) 2018 Moroccan Journal of Chemistry |