Thermal and flow properties of oils from salmon heads

• Published in: Journal of the American Oil Chemists' Society
• Main Author: Sathivel, Subramaniam
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2005
• Subjects: Pink salmon
• Online Access: http://dx.doi.org/10.1007/s11746-005-1057-6; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1007%2Fs11746-005-1057-6; https://onlinelibrary.wiley.com/doi/full/10.1007/s11746-005-1057-6

Abstract Thermal and flow properties of unrefined oils from the heads of red or pink salmon were evaluated. Major thermal degradation of the salmon oils occurred between 200 and 450°C. Red and pink salmon oils were completely decomposed at 533 and 668°C, respectively. The phase transition of salmon oils occurred over a wide range of temperatures. The melting points of −69.6 to −0.36°C and −64.7 to 20.8°C were observed for red and pink salmon oils, respectively. The enthalpy was 40 j/g for red salmon oil and 39 j/g for pink salmon oil. Specific heat capacity ranges of 0.8 to 1.6 and 1.3 to 2.3 j/g/°C were observed for red and pink salmon oils, respectively. Both salmon oils exhibited Newtonian flow behavior. Red salmon oil required higher magnitudes of energy (kj·mol −1 ) to flow than pink salmon oil. The viscosity of salmon oils was temperature‐dependent and could be predicted by the Arrhenius equation.