Determination of Melting Points, Specific Heat Capacity and Enthalpy of Catfish Visceral Oil During the Purification Process

Sathivel, Subramaniam; Prinyawiwatkul, Witoon; Negulescu, Ioan I.; King, Joan M.

doi:10.1007/s11746-007-1191-9

Cited by 49 publications

(27 citation statements)

References 18 publications

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“…The 2nd and the 3rd peaks appear around the temperature of −17.2 and −6.3 °C, respectively. This melting point at −6.3 °C may be attributed to the presence of linoleic acid (C18:2) and linolenic acid (C18:3), whose melting points range from −5.0 to −13.0 °C (Sathivel and others 2008b). The 4th peak melts close to 0 °C which also might be attributed to the moisture in the sample (Berjak and others 1992; Conner and Bonner 2001).…”

Section: Resultsmentioning

confidence: 99%

Physical Properties and Oxidation Rates of Unrefined Menhaden Oil (Brevoortia patronus)

Yin¹,

Sathivel²

2010

Journal of Food Science

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Unrefined menhaden oil was evaluated for thermal and rheological properties and its temperature-dependent viscosity and lipid oxidation rate were determined. Peroxide value, free fatty acids, density, specific gravity, water activity, moisture content, and enthalpy of the unrefined menhaden oil were 5.70 meq/kg, 3.80%, 0.93 g/mL, 0.93%, 0.52%, 0.15%, and 20.2 kJ/kg, respectively. The melting point range of unrefined menhaden oil was found to be -69.5 to 27.21 degrees C. The menhaden oil exhibited non-Newtonian fluid behavior at lower temperatures (5 to 25 degrees C), while it behaved like a Newtonian fluid at 30 degrees C. The oil apparent viscosity at 5 degrees C (0.22 Pa.s) was significantly higher (P < 0.05) than that at 30 degrees C (0.033 Pa.s). The average magnitude of activation energy for viscosity of the unrefined menhaden oil was 50.37 kJ/mol. The predicted apparent viscosity agreed (R(2)= 0.9837) satisfactorily with the experimental apparent viscosity. The minimal lipid oxidation rate of the oil was found at 25 and 35 degrees C for 6 h, higher lipid oxidation rates were observed when the oil was heated for 6 h at 45 to 85 degrees C. The rate of lipid oxidation for unrefined menhaden oil was temperature dependent (R(2)= 0.9425). This study showed that the magnitude of the apparent viscosity and oxidation rate of the unrefined menhaden oil was greatly influenced by temperature.

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Section: Resultsmentioning

confidence: 99%

Physical Properties and Oxidation Rates of Unrefined Menhaden Oil (Brevoortia patronus)

Yin¹,

Sathivel²

2010

Journal of Food Science

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“…Fatty acids have their own melting points; therefore, sharp peaks were not observed for the oil. Sathivel et al (2008a) reported that the DSC thermograms of purified catfish oil showed sharper and narrower peaks than unpurified fish oil. The melting points of fish oil were sharper after each purification step that removed impurities from the oil.…”

Section: Thermal Analysis Of Upo Aeao No and Naeao Oilsmentioning

confidence: 99%

Purifying salmon oil using adsorption, neutralization, and a combined neutralization and adsorption process

Huang

Sathivel

2010

Journal of Food Engineering

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“…The amounts of impurities present in the red salmon oil influence the rheological and thermal properties of the oils [9,10]. Knowledge of the rheological properties at different temperatures can be used to solve problems related to the transfer or movement of bulk quantities of liquids, i.e., at low temperatures and flow rates, impurities in the oils can precipitate on the pipe walls causing pressure and other problems in the delivery system.…”

Section: Introductionmentioning

confidence: 99%

Effects of Oil Extraction Methods on Physical and Chemical Properties of Red Salmon Oils (Oncorhynchus nerka)

Yin

Solval

Huang

et al. 2011

J Americ Oil Chem Soc

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The following four methods were used to extract salmon oil from red salmon heads: RS1 involved a mixture of ground red salmon heads and water, no heat treatment, and centrifugation; RS2 involved ground red salmon heads (no water added), heat treatment, and centrifugation; RS3 involved a mixture of ground red salmon heads and water, heat treatment, and centrifugation; and RS4 involved ground red salmon heads, enzymatic hydrolysis, enzyme inactivation by heat and centrifugation. The four extracted oil samples were evaluated for chemical, thermal, and rheological physical properties. The RS4 process recovered significantly higher amounts of crude oil from red salmon heads than the other three extraction methods, while containing a higher % of free fatty acids and higher peroxide values than RS1, RS2, and RS3 oils. Oleic acid, eicosenoic acid, EPA, and DHA were the predominant fatty acids accounting for about 60% of all unsaturated fatty acids. The RS1, RS2, RS3, and RS4 extractions contained 9. 3, 9.05, 9.35, and 9.45% of EPA and 8.8, 8.55, 9.0,and 9.1% of DHA in the oil, respectively. Weight losses of the oils increased with increasing temperatures between 200 and 500°C. The % weight losses at 500°C were 94.50, 94.58, 94.94, and 95.47% for RS2, RS1, RS3, and RS4, respectively. The apparent viscosities of all the oil samples decreased with the increases in the temperature. The RS1 extract was more viscous (P \ 0.05) than those of RS2, RS3, and RS4 between 0 and 25°C.

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Determination of Melting Points, Specific Heat Capacity and Enthalpy of Catfish Visceral Oil During the Purification Process

Cited by 49 publications

References 18 publications

Physical Properties and Oxidation Rates of Unrefined Menhaden Oil (Brevoortia patronus)

Physical Properties and Oxidation Rates of Unrefined Menhaden Oil (Brevoortia patronus)

Purifying salmon oil using adsorption, neutralization, and a combined neutralization and adsorption process

Effects of Oil Extraction Methods on Physical and Chemical Properties of Red Salmon Oils (Oncorhynchus nerka)

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