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ID 28555
本文ファイル
別タイトル
Effect of Freeze-Grinding and Drying Process on the Quality of Fish Oil Extracted from Fish Bone of Yellow-fin Tuna and Bonito
著者
首藤 崇宏
岡田 真希子
キーワード
Freeze-grinding
Fish born
Fish oil
Extraction
Drying
NDC
製造工業
抄録(英)
We extracted fish oil from fish bone that had been mechanically separated by a freeze-grinding method from the backbone offal of yellow-fin tuna. The fish oil content was 16.17% in the spine of yellow-fin tuna, and 15.43% in the fish bone mechanically separated from the backbone offal.

The influence of freeze-grinding on fish oil quality was examined by comparing oil from fresh bonito spine. Freeze-grinding did not affect the fish oil quality without changing the acid value and fatty acid composition of the oil.

The influence of fish bone drying operations on the amount and quality of extracted fish oil was also examined using fresh bonito spine. Extracted fish oil increased up to 6.5-10.9% by the fish bone drying operation. However, prolonged drying accelerated fish oil degradation. Fish oil was found to be less degraded by freeze drying than oven drying.
掲載誌名
粉体工学会誌
39巻
6号
開始ページ
454
終了ページ
458
出版年月日
2002
出版者
粉体工学会
ISSN
0386-6157
NCID
言語
日本語
NII資源タイプ
学術雑誌論文
広大資料タイプ
学術雑誌論文
DCMIタイプ
text
フォーマット
application/pdf
著者版フラグ
publisher
部局名
生物圏科学研究科