Effects of Resin Refining on the Chemical and Physical Stability of Sardine Oils
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 1994
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/25790/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=8790 |
Daftar Isi:
- ABSTRAK The effect of resin refining on the stability of sardine oil was studied. Fish canning waste oil and fish meal processing waste oil were used in the expriment. The-oils were refined by passing through the resin packed column at fish oil and resin ratio of 1 : 1. The fish oil stability was investigated using Schaal oven method by placing the oil.in an oven at 63 ±2°C and the sample was withdrawn after 0, 2, 4, 7 and 11 days. Resin refining improved -fish oil quality as indicated by lower FFA value and brighter colour, this process reduced natural antioxidant content. Results of stability test indicated that refined oil had a lower stability than unrefined oil by showing a higher rate of peroxide value, TBA value, anisidine value and totox value increases as well as colour absorbance decrease. Meanwhile, canning waste oil exhibited a lower stability compared to fish meal processing waste oil Keywords: Resin,