Characterization of Fish Oil from Mackerel (Scomber japonicus) Canning By Product

Iklil Fuadi, Sugeng Heri Suseno, Bustami Ibrahim

Abstract


Fish oil of mackerel canning by product is a potential source of omega-3 but has not been fully utilized.  Mackerel oil had higher levels of EPA and DHA, respectively 7.31% and 19.22%. The value of free fatty acids (FFA) 4%, acid value (AV) 7.95 mg KOH/g, peroxide value (PV) 6.27 meq/kg, anisidine value (AnV) 11.12 meq/kg and total oxidation value (Totox) 23.65 meq/kg. Determination of heavy metals Cd, Pb, Ni, As and Hg obtained results of Ni and Pb levels above the limit of IFOS standard ≤ 0.1 ppm, respectively 0.926 ppm of Ni and 13.52 ppm of Pb.


Keywords


by product, DHA, EPA, fish oil, mackerel

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References


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