Efficiency of Removing Volatiles from Menhaden Oils by Refining, Bleaching, and Deodorization

ABSTRACT 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‐refin...

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Veröffentlicht in:	Journal of food science 1990-11, Vol.55 (6), p.1669-1672
Hauptverfasser:	LIN, CHARLES F., HSIEH, THOMAS C.-Y., CROWTHER, JANE B., BIMBO, ANTHONY P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Fish Fish and seafood industries Food industries Fundamental and applied biological sciences. Psychology Oils & fats
Online-Zugang:	Volltext
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Beschreibung
Zusammenfassung:	ABSTRACT 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.
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1990.tb03596.x