Chapter 39. Marine Oil Processing and Application in Food Products

  1. Associate Professor Cesarettin Alasalvar1,
  2. Professor Fereidoon Shahidi2,
  3. Professor Kazuo Miyashita3 and
  4. Dr Udaya Wanasundara4
  1. Professor Fereidoon Shahidi

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch39

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

How to Cite

Shahidi, F. (2010) Marine Oil Processing and Application in Food Products, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch39

Editor Information

  1. 1

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 2

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 3

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 4

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

SEARCH

Keywords:

  • marine oil processing and food product application;
  • polyunsaturated fatty acids (PUFA), omega-3 family - health benefits to consumers;
  • first process in crude fish oil refining - alkali-refining step;
  • bleaching, oil mixed in tank with bleaching clay - heated to 50 to 60°C under vacuum;
  • deodorization process, at a lower temperature - compared to those of vegetable oils;
  • enriched omega-3 oils;
  • omega-3 fatty acids - in disease risk reduction;
  • application of omega-3 fatty acids/oils - chemistry of HUFA, health benefits and alternatives to processing and highly unsaturated oil stabilization;
  • fish oil benefits in CVD - strongest and compelling evidences, favouring its use;
  • stability and stabilization of oils - use in products for food and supplement applications

Summary

This chapter contains sections titled:

  • Introduction

  • Marine oil processing

  • Enriched omega-3 oils

  • Application of the omega-3 fatty acids/oils

  • Conclusions

  • References