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 (...
| Main Authors: | , , |
|---|---|
| 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 |