Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 19 Issue 5
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- Pages.420-425
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- 1987
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- 0367-6293(pISSN)
Effects of Process Conditions on Sardine Oil During Bleaching and Deodorization
정어리유에 대한 탈색 및 탈취조건의 영향
- Kim, Chul-Jin (Food Biochemistry Laboratory Korea Advanced Institute of Science and Technology) ;
- Ahn, Byung-Hak (Food Biochemistry Laboratory Korea Advanced Institute of Science and Technology) ;
- Hwang, Sung-Yeon (Graduate School, Kyunghee University) ;
- Shin, Hyun-Kyung (Food Biochemistry Laboratory Korea Advanced Institute of Science and Technology)
- Published : 1987.10.01
Abstract
For use of sardine oil as an ingredient of food and feed, crude sardine oil obtained by rendering was processed 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
Rendering에 의하여 추출된 정어리 조유를 이용하여 식품 및 사료의 원료로 직접 사용할 수 있는 정제 정어리유를 제조하기 위하여 탈산, 탈색 및 탈취등의 정제 실험을 실시하였다. 4%의 산성활성백토를 가하여
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