CA2017296A1 - Process for the extraction of fat/oil from fat fish - Google Patents
Process for the extraction of fat/oil from fat fishInfo
- Publication number
- CA2017296A1 CA2017296A1 CA 2017296 CA2017296A CA2017296A1 CA 2017296 A1 CA2017296 A1 CA 2017296A1 CA 2017296 CA2017296 CA 2017296 CA 2017296 A CA2017296 A CA 2017296A CA 2017296 A1 CA2017296 A1 CA 2017296A1
- Authority
- CA
- Canada
- Prior art keywords
- fish
- oil
- fat
- fraction
- warm water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 12
- 238000000605 extraction Methods 0.000 title abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000012530 fluid Substances 0.000 claims abstract description 6
- 235000019688 fish Nutrition 0.000 description 25
- 241001417902 Mallotus villosus Species 0.000 description 6
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 6
- 239000010931 gold Substances 0.000 description 6
- 229910052737 gold Inorganic materials 0.000 description 6
- 241000252203 Clupea harengus Species 0.000 description 5
- 235000019514 herring Nutrition 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000021588 free fatty acids Nutrition 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
- 102000014914 Carrier Proteins Human genes 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 1
- 229940022405 astaxanthin Drugs 0.000 description 1
- 235000013793 astaxanthin Nutrition 0.000 description 1
- 239000001168 astaxanthin Substances 0.000 description 1
- 108091008324 binding proteins Proteins 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
Landscapes
- Fats And Perfumes (AREA)
Abstract
ABSTRACT.
In a process for the extraction of fat/oil from fat fish whole fish is kept in warm water until it has attained a temperature of 40-100°C, whereby a first oil fraction is isolated from the fish and is separated from the warm water, after which the warm, whole fish is taken out of the water and is pressed, whereby oil-containing press fluid is formed from which there is separated a second oil fraction. Preferably the fish is kept in the warm water until it has attained a temperature of about 60°C.
In a process for the extraction of fat/oil from fat fish whole fish is kept in warm water until it has attained a temperature of 40-100°C, whereby a first oil fraction is isolated from the fish and is separated from the warm water, after which the warm, whole fish is taken out of the water and is pressed, whereby oil-containing press fluid is formed from which there is separated a second oil fraction. Preferably the fish is kept in the warm water until it has attained a temperature of about 60°C.
Description
20~7~
.
Process for the extraction of fat/oil from fat fish.
This invention relates to a process for extracting fat/oil from fat fish.
According to known practice the oil of fish is extracted by heat treatment and pressing of ground up fish (fish material).
One oil fraction is thereby obtained which contains oil from the different parts of the fish.
However, the oil/fat has a varying composition dependent upon where the oil/fat occurs in the fish, for example, in the fish meat or the guts. For individual applications, there must, therefore, be carried out physical division of fish meat and guts or subsequent separation of the oil, something which can be both complicted and expen~ive.
An ob~ect of the present invention is to provide a process which by the extraction of the oil already gives a certain separation.
Accordingly, the present invention resides in a process which comprises keeping the fish whole in warm water until it has attained a temPerature of 40-100C whereby a first oil fraction i9 isolated from the fish and is separated from the warm water, and taking the warm, whole fish out of the water and pressing said fish whereby an oil-containing press fluid is formed from which a second oil fraction i~ separated.
.
Process for the extraction of fat/oil from fat fish.
This invention relates to a process for extracting fat/oil from fat fish.
According to known practice the oil of fish is extracted by heat treatment and pressing of ground up fish (fish material).
One oil fraction is thereby obtained which contains oil from the different parts of the fish.
However, the oil/fat has a varying composition dependent upon where the oil/fat occurs in the fish, for example, in the fish meat or the guts. For individual applications, there must, therefore, be carried out physical division of fish meat and guts or subsequent separation of the oil, something which can be both complicted and expen~ive.
An ob~ect of the present invention is to provide a process which by the extraction of the oil already gives a certain separation.
Accordingly, the present invention resides in a process which comprises keeping the fish whole in warm water until it has attained a temPerature of 40-100C whereby a first oil fraction i9 isolated from the fish and is separated from the warm water, and taking the warm, whole fish out of the water and pressing said fish whereby an oil-containing press fluid is formed from which a second oil fraction i~ separated.
2 2 ~ ~ rl~ 2 9 ~
Temperatures of at least 40C are employed so that enzymes in the fish shall remain inactivated. Prefereably, the process is carried out at above 60C for the reason that most of the water-binding protein coagulates at such temperatures.
By retaining the whole fish in warm water, the isolated oil comes mainly from the fish meat (the muscle) while the second oil fraction, which is thus extracted from the press fluid, includes residual oil from the fish meat, together with oil from guts and bowel contents.
The first fraction has a paler colour than the second fraction, something which is due to fat-soluble pigments from the bowel content and the guts being first released in the second fraction.
The content of insaponifiable constituents is lowest in the first fraction and the difference can be large, something which will be evident from one of the examples below.
In capelin and herring, up to 40 per cent by weight of the fat of the fish is isolated in the first fraction.
By the process according to the invention, it is possible to fractionate fat/oil in fish in a relatively simple manner and thereby utilise the special composition of each fraction in a better manner than hitherto, where one fraction was obtained. The condition is that fat fish is used since it is such fish which has fat in the fish meat.
The invention will now be illustrated with reference to the following Examples:
Example 1 100 kg bait-free herring was kept in about 250 1 of water in a container, at a temperature of about 90C for about 0.30 hour.
Thereafter the warm herring, which weighed 90 kg, was taken out of the container. From the residual water there was isolated 7 kg of oil in a separator as a first fraction. This oil was slightly gold in colour.
The herring removed was arranged in a press, whereby 18 kg of oil was extracted from the press fluid formed, as a second fracton. This oil was gold in colour.
Temperatures of at least 40C are employed so that enzymes in the fish shall remain inactivated. Prefereably, the process is carried out at above 60C for the reason that most of the water-binding protein coagulates at such temperatures.
By retaining the whole fish in warm water, the isolated oil comes mainly from the fish meat (the muscle) while the second oil fraction, which is thus extracted from the press fluid, includes residual oil from the fish meat, together with oil from guts and bowel contents.
The first fraction has a paler colour than the second fraction, something which is due to fat-soluble pigments from the bowel content and the guts being first released in the second fraction.
The content of insaponifiable constituents is lowest in the first fraction and the difference can be large, something which will be evident from one of the examples below.
In capelin and herring, up to 40 per cent by weight of the fat of the fish is isolated in the first fraction.
By the process according to the invention, it is possible to fractionate fat/oil in fish in a relatively simple manner and thereby utilise the special composition of each fraction in a better manner than hitherto, where one fraction was obtained. The condition is that fat fish is used since it is such fish which has fat in the fish meat.
The invention will now be illustrated with reference to the following Examples:
Example 1 100 kg bait-free herring was kept in about 250 1 of water in a container, at a temperature of about 90C for about 0.30 hour.
Thereafter the warm herring, which weighed 90 kg, was taken out of the container. From the residual water there was isolated 7 kg of oil in a separator as a first fraction. This oil was slightly gold in colour.
The herring removed was arranged in a press, whereby 18 kg of oil was extracted from the press fluid formed, as a second fracton. This oil was gold in colour.
3 2~'72~
Results:
Fraction 1 Fraction 2 Amount of Oil: 7 kg 18 kgColour: Transparent/Gold Gold Free Fatty Acids: 0.3% 0.4%
Unsaponifiable: 0.4% 0.6%
Iodine Number: 152 151 Example 2.
100 kg bait-containing capelin was kept in about 250 1 of warm water at a temperature of about 80C for about 0.30 hour in a container. Thereafter the capelin, which weighed 56 kg, was taken out of the container. From the water about 6 kg of oil was isolated in a separator, as a first fraction. This fraction had a strong gold colour.
The capelin taken out was arranged in a press, and from the press fluid formed there was extracted about 8 kg of oil, as a second fraction. This oil was orange because of the content of the pigment astaxanthin.
Results:
Fraction 1 Fraction 2 Amount of Oil: 6 kg 8 k~
Colour: Gold/Orange Red/Orange Free Fatty Acids: 1.2% 2.1%
Unsaponifiable: 0.6% 2.1%
Iodine Number: 135 143 Cholesterol: 0.09% 0.37%
2~7~
Fatty Acid Composition 1 2 12:0 : 0,09% o~o7%
14:C . 5,28~ 5,02%
16:0 : 8,90% 9,37%
18:0 : 0,69% 0,76%
20:0 : 0,13% 0,06%
16:1w7 : 5,93% 5,74%
18:1~w9+~7+w5) : 8,37% 8,67%
20:1tw9+w7) :18,43% 18,20%
22:1(wll+~9+w7): 24,71% 24,65%
24:1w9 : 0,57% 0,59%
16:2w4 ; 0,57% 0,56%
16:4~1: 0,80% 0,69%
18:2w6 : 1,24% 1,21%
18:3w6 : 0,10% 0,07%
18:3w3 : 0,67% 0,64%
18:4w3 : 5,61% 5,33%
20:2w6 : 0,26% 0,26%
20:3W6 : 0,06% 0,06%
20:4~6 : 0,25% 0,25%
~0:4W3 : 0,64% 0,61%
20:5W3 : 6,34% 6,80%
21:5w2 (7) : 0,29% 0,30%
22:5~3 : 0~47% 0,51%
22:6w3 : 4,46% 5,27%
~w3: 18,19% 18,80%
2~72~5 As is evident from Example 2 above about 40% of the oil is in the first fraction.
In the process according to the invention the whole fish is used. This is quite substantial. A gutting operation will be able to supply the fish muscle enzymes (lipases, proteases) from the guts, something which can reduce the quality of the fat.
Gutting/filleting also becomes expensive and capacity limiting, particularly for capelin. Besides, such an operation will reduce the yield with the thought of subcutant fat.
By virtue of the stability of the oil, capelin appears to be especially appropriate for the process. 3ut also herring, "tobbis" and other fat fish can be employed.
Results:
Fraction 1 Fraction 2 Amount of Oil: 7 kg 18 kgColour: Transparent/Gold Gold Free Fatty Acids: 0.3% 0.4%
Unsaponifiable: 0.4% 0.6%
Iodine Number: 152 151 Example 2.
100 kg bait-containing capelin was kept in about 250 1 of warm water at a temperature of about 80C for about 0.30 hour in a container. Thereafter the capelin, which weighed 56 kg, was taken out of the container. From the water about 6 kg of oil was isolated in a separator, as a first fraction. This fraction had a strong gold colour.
The capelin taken out was arranged in a press, and from the press fluid formed there was extracted about 8 kg of oil, as a second fraction. This oil was orange because of the content of the pigment astaxanthin.
Results:
Fraction 1 Fraction 2 Amount of Oil: 6 kg 8 k~
Colour: Gold/Orange Red/Orange Free Fatty Acids: 1.2% 2.1%
Unsaponifiable: 0.6% 2.1%
Iodine Number: 135 143 Cholesterol: 0.09% 0.37%
2~7~
Fatty Acid Composition 1 2 12:0 : 0,09% o~o7%
14:C . 5,28~ 5,02%
16:0 : 8,90% 9,37%
18:0 : 0,69% 0,76%
20:0 : 0,13% 0,06%
16:1w7 : 5,93% 5,74%
18:1~w9+~7+w5) : 8,37% 8,67%
20:1tw9+w7) :18,43% 18,20%
22:1(wll+~9+w7): 24,71% 24,65%
24:1w9 : 0,57% 0,59%
16:2w4 ; 0,57% 0,56%
16:4~1: 0,80% 0,69%
18:2w6 : 1,24% 1,21%
18:3w6 : 0,10% 0,07%
18:3w3 : 0,67% 0,64%
18:4w3 : 5,61% 5,33%
20:2w6 : 0,26% 0,26%
20:3W6 : 0,06% 0,06%
20:4~6 : 0,25% 0,25%
~0:4W3 : 0,64% 0,61%
20:5W3 : 6,34% 6,80%
21:5w2 (7) : 0,29% 0,30%
22:5~3 : 0~47% 0,51%
22:6w3 : 4,46% 5,27%
~w3: 18,19% 18,80%
2~72~5 As is evident from Example 2 above about 40% of the oil is in the first fraction.
In the process according to the invention the whole fish is used. This is quite substantial. A gutting operation will be able to supply the fish muscle enzymes (lipases, proteases) from the guts, something which can reduce the quality of the fat.
Gutting/filleting also becomes expensive and capacity limiting, particularly for capelin. Besides, such an operation will reduce the yield with the thought of subcutant fat.
By virtue of the stability of the oil, capelin appears to be especially appropriate for the process. 3ut also herring, "tobbis" and other fat fish can be employed.
Claims (2)
1. A process for extracting fat/oil from fat fish which comprises keeping the fish whole in warm water until it has attained a temperature of 40-100°C whereby a first oil fraction is isolated from the fish and is separated from the warm water, and taking the warm, whole fish out of the water and pressing said fish whereby an oil-containing press fluid is formed from which a second oil fraction is separated.
2. A process according to claim 1, wherein the fish is kept in the warm water until it has attained a temperature of about 60°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2017296 CA2017296A1 (en) | 1990-05-22 | 1990-05-22 | Process for the extraction of fat/oil from fat fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2017296 CA2017296A1 (en) | 1990-05-22 | 1990-05-22 | Process for the extraction of fat/oil from fat fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2017296A1 true CA2017296A1 (en) | 1991-11-22 |
Family
ID=4145040
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2017296 Abandoned CA2017296A1 (en) | 1990-05-22 | 1990-05-22 | Process for the extraction of fat/oil from fat fish |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2017296A1 (en) |
-
1990
- 1990-05-22 CA CA 2017296 patent/CA2017296A1/en not_active Abandoned
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1068542A (en) | Process for preparation of fish meat extracts | |
| AU642208B2 (en) | Vegetable oil extraction process | |
| CA1182112A (en) | Soy isolates suitable for use in imitation cheese | |
| CN104286910A (en) | Method of production of meat products from entire muscular tissue, with direct incorporation of olive oil | |
| US4309794A (en) | Method for the separation of fat, pigments and entrail remains from fish raw material | |
| KR870700295A (en) | Extraction of large amounts of fat and cholesterol from meat and its products | |
| WO1997012524A3 (en) | Method of processing protein-containing plants | |
| US4650857A (en) | Bland protein concentrates from peanuts and process for making | |
| CA1163855A (en) | Process for producing a fish product | |
| DE2056896A1 (en) | Process for the simultaneous extraction of fat and protein from vegetable, oil-containing raw materials and intermediate products | |
| CA2017296A1 (en) | Process for the extraction of fat/oil from fat fish | |
| Stillings et al. | Fish protein concentrate: A new source of dietary protein | |
| GB2226044A (en) | Process for the extraction of fat/oil from fat fish | |
| JPS56109571A (en) | Preparation of calcium nutritious food | |
| AU671796B2 (en) | Method of preparing a dietary low cholesterol whole egg or egg yolk product, and the further processing of the product to give foods | |
| KR100414185B1 (en) | A method for preparing lignan powder, lignan powder prepared thereby and a method for preventing oxidization of meat and meat products by adding the lignan powder thereto | |
| KR100433262B1 (en) | A method for preparation of oryzanol powder, oryzanol powder prepared thereby and a method for preventing oxidization of meat and meat products by addition of oryzanol powder thereto | |
| CN116406699A (en) | Color fixative for processing penaeus vannamei boone and application method thereof | |
| RU1837800C (en) | Method for recovering fat/oil from high-fat/oil fish raw material | |
| BR8108549A (en) | PROCESS FOR THE PREPARATION OF A DEHYDRATED PIG CRUST PRODUCT CONTAINING HEMOGLOBIN, PORK CRUST PRODUCT AND FOOD | |
| JPS63294762A (en) | Preparation of refined meat | |
| DE19521774A1 (en) | Jelly-form food prod. contg. pieces of meat, fish,vegetable, etc., | |
| CA1065306A (en) | Extraction of protein from phaseolus aureus and phaseolus vulgaris beans | |
| CN106262044A (en) | The processing method of one main laminaria | |
| JPS5682061A (en) | Stabilization of oil-containing protein food and its product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| FZDE | Dead |