Effect of four-stage refinement with fortified measures to inhibit oil oxidation and purification on the quality of anchovy oil
Year: 2025
Type: article
Abstract: Traditional refining processes of crude anchovy oil uses high temperatures. In order to inhibit oil oxidation, intensified measures should be taken. The impact of traditional four-stage refinement on anchovy oil quality have not yet been systematically revealed. This study proposed improved four-stage refining process to refine anchovy oil, and the improved methods could efficiently reduce the risk of oil oxidation. Deacidification could remove some kinds of heavy metal ions but not transition metal ions. Decolorization could remove large amounts of volatile compounds, but it could not effectively improve the sensory quality of oil while deodorization did. The refined efficiency of prior stage greatly influenced that of the latter process. After refinement, purification applying multiple adsorbents could further improve oil quality, but greatly decreased oil oxidation stability. This study provided a reference to the refinement of fish oil and develop progressive refining process inspired by the purification. • Decolorization removes massive volatiles but inefficiently raise sensory quality. • Based on decolorization, deodorization effectively improve oil sensory quality. • Applying four refining processes together can efficiently improve oil quality. • The fortified measures used during refining can reduce the risk of oil oxidation. • Purification can improve oil quality but greatly degrade its oxidation stability.
Source: Food Chemistry X
Authors: Li Li Xu, Ya Nan Xu, Wei Jia Liu, Chang Hu Xue, Tong Cheng Xu, Yun Qi Wen
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
Open Access status: gold
Estimated APC paid: $2,330
Awards: G4819166583, G839209406
OpenAlex ID: W4407087698