THE EFFECT OF CITRIC ACID AND SODIUM CHLORIDE (NACL) TO QUALITY OF SARDINE OIL (Sardinella Sp.)

Authors

  • Sugeng Heri Suseno
  • Agoes M. Jacoeb
  • Stephanie Bija
  • Nadia Fitriana
  • Nilam Puspa Ruspatti

Keywords:

Citric acid, degumming, NaCl, sardine oil.

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 (NaCl) treatment in
the degumming process to improve the quality of fish oil. The Citric acid and NaCl 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%,

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Published

2016-12-25

How to Cite

Sugeng Heri Suseno, Agoes M. Jacoeb, Stephanie Bija, Nadia Fitriana, & Nilam Puspa Ruspatti. (2016). THE EFFECT OF CITRIC ACID AND SODIUM CHLORIDE (NACL) TO QUALITY OF SARDINE OIL (Sardinella Sp.). Pakistan Journal of Biotechnology, 13(3), 181–186. Retrieved from https://pjbt.org/index.php/pjbt/article/view/71

Issue

Vol. 13 No. 3 (2016): Pak. J. Biotechnology

Section

Research Articles