RT - Journal Article T1 - The effects of refining steps on Kilka (Clupeonella delicatula) fish oil quality JF - IFRO YR - 2015 JO - IFRO VO - 14 IS - 2 UR - http://jifro.ir/article-1-1891-en.html SP - 382 EP - 392 K1 - Clupeonella delicatula K1 - Fish oil K1 - Refinement K1 - Deodorization K1 - N-3 fatty acids K1 - Oxidation AB - Kilka fish are known as the main industrial and pelagic species of Iran that are captured abundantly in the southern Caspian Sea. This study was conducted to survey the effectiveness of refinement steps on Kilka (Clupeonella delicatula) crude oil quality and fatty acid profiles. Neutralization, bleaching, winterization and deodorization were performed on crude oil with deodorization done under two different conditions of A: at 180˚C for 120 min and B: at 140˚C for 240 min. During refinement, peroxide value (PV) significantly decreased from 7.66 meq/kg in crude oil to 0.5 in deodorized oil A and to 0.21 in deodorized oil B (p LA eng UL http://jifro.ir/article-1-1891-en.html M3 ER -