a b s t r a c tCarp viscera oil can be obtained by both ensilage and fishmeal processes. This study examined the refinement of carp (Cyprinus carpio) oils obtained by both processes, and compared crude, neutralised, bleached, winterised and deodorised oils' characteristics and lipid profiles. Refined oils obtained by the two processes did not present significant difference (p > 0.05) for Lovibond colour, free fatty acids, and thiobarbituric acid values. The major fatty acids identified in the carp crude, bleached and refined oils were oleic, palmitic, palmitoleic, linoleic and linolenic, constituting approximately 69.6% of the total fatty acids of the oils. The n À 3/n À 6 ratio was approximately 1.05 for refined oil. Therefore, carp viscera refined oil can be considered a rich source of essential fatty acids of the n À 3 and n À 6 series.

The aim of the study was the optimisation of Spirulina platensis drying on convective hot air through the response surface methodology. The responses were thiobarbituric acid (TBA) and phycocyanin loss percentage values in final product. Experiments were carried out in perforated tray drier with parallel air flow, and the wet samples thickness and drying air temperatures were in range of 3-7 mm and 50-70°C, respectively. The statistical analysis showed significant effect (P < 0.05) for air temperature and samples thickness. In the best drying condition, 55°C and 3.7 mm, presented the phycocyanin loss percentage and the TBA values of approximately 37% and 1.5 mg MDA kg )1 , respectively. In this drying condition, the fatty acids composition of the microalgae Spirulina did not show significance difference (P > 0.05) in relation to fresh biomass. The lipid profile of dried product presented high percentage of polyunsaturated fatty acids (34.4%), especially the gamma-linolenic acid (20.6%).

The aims of this study were to compare three treatments in the chemical hydrolysis reaction of bleached oil from carp (Cyprinus carpio) heads and to obtain polyunsaturated fatty acid concentrates by urea complexation. The three treatments were carried out with different oil:ethanol molar ratios. In the treatment with a 1:39 molar ratio, a higher yield of free fatty acids was found. These fatty acids were submitted to urea complexation (-10°C for 20 h, and urea-fatty acid ratio of 4.5-1). There was a 31.4% increase in monounsaturated and polyunsaturated fatty acids (MUFA and PUFA) content and a 75% decrease in saturated fatty acids (SAF) content. An increase of 85.4% in the EPA ? DHA content was found. The nonurea complexing fraction can be considered a rich source of MUFA and PUFA with a total amount of 88.9%.