标题：Improving the Quality of Fish Oil from Fat Viscera of Striped Catfish ( Pangasiushypopthalmus ) Processing By-Product with Neutralization and Bleaching
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2017
卷号：13
期号：6
页码：218-223
DOI：10.19026/ajfst.13.5159
出版社：MAXWELL Science Publication
摘要：This study aimed to obtain refined catfish oilbypurification with neutralization and bleaching. NaOH alkaline purification treatment used 12, 14 and 16°Be. The best semi-refined oil then purified using adsorbents magnesol XL in various concentrations as many as 0, 1, 3 and 5% then stirred using a magnetic stirrer for 10, 20 and 30 min. The oil analyzed by several parameters such as yield, free fatty acids, acid value, peroxide value, p-anisidine value, total oxidation value and clarity test. The results showed that the best semi-refined oil was conducted by treatment 16°Be NaOH and refined oil was conducted by combination treatment 1% Magnesol XL and 10 minutes stirring. The whole parameters result in this combination were under International Fish Oil Standard (IFOS).
