Refining of Mackerel Fish Oil from Fish Meal Processing Byproduct with Alkali Neutralization
Abstract
Fish oil neutralization with alkali was a common refining technique used to separate impurities and decrease oil oxidation parameters value. The purpose of this study were to analyze oxidation parameters and determine the best NaOH concentration treatment. The best NaOH concentration to neutralize mackerel fishmeal processing byproduct (Scomber japonicus) oil was 24oBe (17.87% NaOH) with 56.33±1.15% yield; peroxide value (PV) 5.60±0.42 meq/kg; p-Anisidine value (AnV) 14.31±0.15 meq/kg; percentage of free fatty acid (%FFA) 2.16±0.25%; acid value (AV) 4.30±0.49 mg KOH/kg and total oxidation value (TOTOX) 25.53±0.71 meq/kg.
Keywords: fish oil, mackerel, neutralization
Keywords: fish oil, mackerel, neutralization
Authors
Kukuh FeryanaI. W., SusenoS. H., & -N.-. (2015). Refining of Mackerel Fish Oil from Fish Meal Processing Byproduct with Alkali Neutralization. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(3), 206-213. https://doi.org/10.17844/jphpi.v17i3.8907
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Article Details
