%0 Journal Article %A Motalebi Moghanjoghi, A.A %A Hashemi, G %A Mizani, M %A Gharachorloo, M %A Tavakoli, H.R %T The effects of refining steps on Kilka (Clupeonella delicatula) fish oil quality %J Iranian Journal of Fisheries Sciences %V 14 %N 2 %U http://jifro.ir/article-1-1891-en.html %R %D 2015 %K Clupeonella delicatula, Fish oil, Refinement, Deodorization, N-3 fatty acids, Oxidation, %X 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 %> http://jifro.ir/article-1-1891-en.pdf %P 382-392 %& 382 %! %9 Orginal research papers %L A-10-1268-2 %+ %G eng %@ 1562-2916 %[ 2015