Dear Michael and list:
Hope this helps,
Jose
Michael Renwick wrote:
> I am working with a company that has used a readily available enzyme
to > process extracted livers from the spiny dogfish shark under a low
heat > process. The oil fraction is then taken off the top after
settling
and is > double filtered through a 100 mesh fabric filter. Pretty crude.
We
have > found this oil fraction then separates over time into a clear
fraction and a > cloudy chalky heavier fraction. The latter represents
about 5-10% of
the > total volume.
>
> Does anyone of the listserve have any experience with appropriate
processing > options that can move us from primitive to advanced in
order to
satisfy GMP > and HAACP requirements for 'food for human consumption'
(e.g. as a
marine > oil as a human nutritional supplement and/or as a feed
ingredient for
> animals and fish.)
>
I would like to recommend 2 books, which would help you upgrade
processing options;
Bockisch, Michael, 1998. Fats and Oils Handbook. Previously printed
in Germany as Nahrungsfette und -ole. AOCS Press, Champaign, IL.
O' Brien, Richard D. 1998. Fats and Oils, Formulating and Processing
for Applications. Tchnomich Pub Co., Lancaster, Basel, Switzerland.
>
> Due to the particular physiology of sharks, does anyone know what we
should > be watching out for in terms of flavor/odor properties in this
oil
that may > need to be removed through some method?
>
Dogfish belong to the shark family, and will tend to be ammoniacal, as
it spoils. A Standard Fish Freshness GUIDE should be followed, to weed
out the spoilt from the fresh ones.
Those fish that pass the freshness guide, should be the only ones that
will be procesed.
>
> We are also looking for introductions to appropriate markets as we
get our> processing system in place.
>
> Many thanks,
>
> Michael Renwick B.Sc, MBA
> Renwick & Associates
> Business Development & Marketing Consulting
> #207 - 1318 56th Street
> Tsawwassen, BC V4L 2A4 Canada
> Phone: (604) 948-8089
> Fax: (604) 948-8079
> E-mail: mrenwick@telus.net
>
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--Jose P. Peralta. Ph. D. Visiting Professor in Food Science Major Div. of Marine Bioscience, College of Marine Science Gyeongsang National University 445, Inpyeong-dong, Tongyeong 650-160, KOREA Tel (82 55) 640 3004
"What could not be achieved individually could always be achieved collectively"
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