Improving the Quality of Sardine Fish Oil by Degumming Using Sodium Cholride Solution

The quality of fish oil is determined by some parameters such as primary and secondary grade oxidation, fatty acid profile and physical qualities which include viscosity, density, color and clarity. Sardine fish oil by-products of fish meal processing can be a source of polyunsaturated fatty acids (...

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Bibliographic Details
Main Authors: Dian Prima Christiani Hulu, Sugeng Heri Suseno, Uju Uju
Format: Article
Language:English
Published: Bogor Agricultural University 2017-04-01
Series:Jurnal Pengolahan Hasil Perikanan Indonesia
Subjects:
Online Access:http://jurnal.ipb.ac.id/index.php/jphpi/article/view/16508