The effect of citric acid and sodium chloride (NaCl) to quality of sardine oil (Sardinella sp). | [Pakistan Journal of Biotechnology • 2016]

Author(s):

1. Sugeng Heti Suseno: Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Bogor Agricultural University, J1. Agatis, Kampus IPB Dramaga, Bogor, West Java, Indonesia

2. Agoes M. Jacoeb: Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Bogor Agricultural University, J1. Agatis, Kampus IPB Dramaga, Bogor, West Java, Indonesia

3. Stephanie Bija: Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Bogor Agricultural University, J1. Agatis, Kampus IPB Dramaga, Bogor, West Java, Indonesia

4. Nadia Fitriana: Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Bogor Agricultural University, J1. Agatis, Kampus IPB Dramaga, Bogor, West Java, Indonesia

5. Nilam Puspa Ruspatti: Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Bogor Agricultural University, J1. Agatis, Kampus IPB Dramaga, Bogor, West Java, Indonesia

Abstract:

The amount of sardine oil as by-product from a fish-meal processing industry is large and still contains high amount of omega-3 , but its quality is still for feed. Purification of fish oil is very important to improve the quality of fish oils for human consumption. This study aimed to determine citric acid and Sodium chloride (NaC1) treatment in the degumming process to improve the quality of fish oil. The Citric acid and NaC1 used were 0.2% and 40%, respectively. The results showed that reduction of peroxide value, free fatty acid, p-ansidine, and TOTOX were 72.42-92.37%, 77.95-85.83%, 5.43-51.90%, and 49.59-76.99% respectively while transmission percentage range was 48.61-63.63%.

Page(s): 181-186

DOI: DOI not available

Published: Journal: Pakistan Journal of Biotechnology, Volume: 13, Issue: 3, Year: 2016

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