Show simple item record Crexi, Valéria Terra Monte, Mauricio Legemann Soares, Leonor Almeida de Souza Pinto, Luiz Antonio de Almeida 2014-01-17T17:21:08Z 2014-01-17T17:21:08Z 2010
dc.identifier.citation CREXI, Valéria Terra. Et al. Production and refinement of oil from carp (Cyprinus carpio) viscera. Food Chemistry, v. 119, n. 3, p. 945-950, 2010. Disponível em: <>. Acesso em: 23 dez. 2013. pt_BR
dc.identifier.issn 0308-8146
dc.description.abstract Carp viscera oil can be obtained by both ensilage and fishmeal processes. This study examined the refinement of carp (Cyprinus carpio) oils obtained by both processes, and compared crude, neutralised, bleached, winterised and deodorised oils’ characteristics and lipid profiles. Refined oils obtained by the two processes did not present significant difference (p > 0.05) for Lovibond colour, free fatty acids, and thiobarbituric acid values. The major fatty acids identified in the carp crude, bleached and refined oils were oleic, palmitic, palmitoleic, linoleic and linolenic, constituting approximately 69.6% of the total fatty acids of the oils. The n 3/n 6 ratio was approximately 1.05 for refined oil. Therefore, carp viscera refined oil can be considered a rich source of essential fatty acids of the n 3 and n 6 series. pt_BR
dc.language.iso eng pt_BR
dc.rights open access pt_BR
dc.subject Carp oil pt_BR
dc.subject Ensilage process pt_BR
dc.subject Fishmeal process pt_BR
dc.subject Refined oil pt_BR
dc.title Production and refinement of oil from carp (Cyprinus carpio) viscera pt_BR
dc.type article pt_BR
dc.identifier.doi 10.1016/j.foodchem.2009.07.050 pt_BR

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