scholarly journals Biodiesel production from waste fish oil with high free fatty acid content from Moroccan fish-processing industries

2018 ◽  
Vol 27 (2) ◽  
pp. 249-255 ◽  
Author(s):  
K. Kara ◽  
F. Ouanji ◽  
El M. Lotfi ◽  
M. El Mahi ◽  
M. Kacimi ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fish Oil ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Biodiesel Production ◽  
High Free Fatty Acid ◽  
Fish Processing

Two-step in situ biodiesel production from microalgae with high free fatty acid content

2013 ◽  
Vol 136 ◽  
pp. 8-15 ◽  
Author(s):  
Tao Dong ◽  
Jun Wang ◽  
Chao Miao ◽  
Yubin Zheng ◽  
Shulin Chen
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Biodiesel Production ◽  
High Free Fatty Acid

Study of biodiesel production from animal fats with high free fatty acid content

2011 ◽  
Vol 102 (23) ◽  
pp. 10907-10914 ◽  
Author(s):  
J.M. Encinar ◽  
N. Sánchez ◽  
G. Martínez ◽  
L. García
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Biodiesel Production ◽  
High Free Fatty Acid ◽  
Animal Fats

scholarly journals Fortification of Sardine Fish Oil from By-product of Canning Processing into Beef Meatball and Chicken Nugget

2017 ◽  
Vol 20 (1) ◽  
pp. 164
Author(s):  
Teti Estiasih ◽  
Endang Trowulan ◽  
Widya Dwi Rukmi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fish Oil ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Oxidation Level ◽  
Chicken Nugget ◽  
Taste And Odor ◽  
Difference Test

One source of ω-3 fatty acids is a by-product of lemuru canning processing that can be used for fortification.  Generally, fortification uses fish oil microcapsule but it is more expensive than direct fortification.  In this study, fish oil from a by-product of lemuru canning processing was directly fortified into beef meatball and chicken nugget at concentration of 0, 2, 4, and 6% (w/w).  Oxidation level, free fatty acid content, colour, lightness, texture, and sensory acceptance by triangle difference test were analyzed. The results showed that oxidation level of nugget was higher than meatball.  Free fatty acid content increased in nugget by increasing fortification level, but it was decrease in meatball. Texture of both was relatively unchanged, with a tendency to increase in nugget and decrease in meatball. Lightness (L) of meatball surface was higher than nugget surface. Lightness did not significantly change by increasing fortification level. Redness (+a) and yellowness (+b) of meatball and nugget changed significantly by fortification. Difference test showed that fortification level of 2% was the highest level of fortification that taste and odor could not be distinguished with control by panelists. Best level of fish oil fortification was 2%. At 2% fortification, EPA was 2.85% for meatball, and 2.22% for nugget.  Sharp decline was occured in EPA and the decrease was<br />higher in nugget than meatball.

The Free Fatty Acid Content of Fish Oil-An Analysis of Anchovy Lipids at Different Stages in the Manufacture of Anchovy Meal and Oil

1986 ◽  
Vol 88 (10) ◽  
pp. 404-406 ◽  
Author(s):  
A. J. de Koning ◽  
Shirley Milkovitch ◽  
Martha Fick ◽  
J. P. H. Wessels
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fish Oil ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content

Acid-Base Transesterification of Oil with High Free Fatty Acid Content

2010 ◽  
Vol 1 (1) ◽  
pp. 7
Author(s):  
Anil Kumar ◽  
Redeem Valoyi ◽  
Aoyi Ochieng ◽  
Maurice Onyango
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
High Free Fatty Acid ◽  
Acid Base
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