THE FREE FATTY ACID CONTENT OF FISH OIL: THE EFFECT OF LIME ADDITION ON THE REDUCTION OF THE FREE FATTY ACID CONTENT OF FISH OIL DURING THE FISH MEAL AND OIL PRODUCTION PROCESS

Figures & data

Table 1. Effect of Lime Addition to Fish on the FFA Content of the Resulting Oil and Meal Lipids

Fish	Lime Added (%) (on Weight of Fish)	FFA (%) (Oil)	FFA (%) (Meal Lipids)
Red-eye	0.0	5.39	7.00
	0.2	4.75	7.12
Anchovy	0.0	13.03	17.19
	0.33	7.00	18.20
Anchovy	0.0	12.70	24.06
	1.0	1.84	11.81

Table 2. Effect of Lime Addition to Press Liquor on the FFA Content of the Resulting Oil and Meal Lipids

Fish	Lime Added (%) (on Weight of Fish)	FFA (%) (Oil)	FFA (%) (Meal Lipids)
Red-eye	0.0	10.00	16.1
	0.05	5.34	16.9
Pilchard	0.0	10.03	20.2
	0.05	2.19	21.6
Pilchard	0.0	7.96	12.7
	0.1	1.75	11.8
Pilchard	0.0	9.13	19.7
	0.1	1.61	20.3

Table 3. Effect of Lime Addition to Polishing Water on the FFA Content of the Resulting Polished Oil

Oil Number	Polishing Solution (10%)	Before Polishing FFA (%)	After Polishing FFA (%)
1	Water	9.84	9.50
	12.9% lime		3.02
2	Water	13.65	13.59
	17.8% lime		5.45
3	Water	12.66	11.75
	16.7% lime		3.74
4	Water	15.33	15.24
	20.2% lime		6.48

Table 4. Polyunsaturated Fatty Acid Levels (PUFA) of in Situ Refined Fish Oils During Storage at 25°C

		PUFA (% of Methyl Esters)
Oil Number		Day 0	Day 90
	Control	36.7	32.5
1	In situ refined oil	36.7	33.0
	Control	43.4	32.0
2	In situ refined oil	43.4	29.1
	Control	34.0	31.1
3	In situ refined oil	34.0	32.3
	Control	32.4	25.3
4	In situ refined oil	32.4	22.1