STABILITY OF SARDINE (SARDINELLA SP.) OIL SOFT GEL THROUGH SALT SOLUTION AND CITRIC ACID DEGUMMING METHOD

Abstract

The stability of sardine (Sardinella sp.) oil soft gel during storage was analyzed through salt and citric acid
degumming process. Soft gel was capsulated with 0.05% mix tocopherol and stored for 16 days at 40°C according to
schaal oven test method. The stability of soft gel during storage was determined by its FFA, PV, AV, Totox and
clarity value. Sardine oil soft gel prepared through salt degumming treatment met the IFOS standard for FFA, PV,
AV and Totox value up to 16th, 12nd, 14th and 10th day of storage respectively. Soft gel produced through citric acid
degumming treatment reached the IFOS limit for FFA, PV, AV and Totox value in order on the 10th, 2nd, 2nd and 4th
day of storage. Salt degumming treatment performed better results in maintaining fish oil soft gel stability compared
to citric acid degumming. One-day storage using Schaal Oven Test method equals to 15 days storage at room
temperature.