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

Iklil Fuadi, Sugeng Heri Suseno, Bustami Ibrahim


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.


by product, DHA, EPA, fish oil, mackerel

Full Text:



Aidos I., Jacobsen C., Jensen B., Luten J.B., Van Der Padt A., Boom R.M., “Volatile Oxidation Products Formed in Crude Oil Herring Under Accelerated Oxidation Conditions”, Journal of Lipid Science Technology 4: 148-161, 2002.

[AOAC] Association of Official Analytical Chemist, Official Method of Analysis of the Association of Official Analytical Chemist, Association of Analytical Chemist, Inc., Virginia, USA, 2005.

[AOCS] American Oil Chemists' Society, Official Methods and Recommended Practices of the American Oil Chemists' Society, 5 th ed., AOCS Press, Champaign, 1998.

[BSN] National Standardization Organization, SNI No 7387:2009, Maximum Limit of Heavy Metal Impurities in Food, Jakarta, 2009.

Bae J.H., Yoon S.H., Lim S.Y., “Heavy Metal Contents and Chemical Compositions of the Atlantic (Scomber scombrus), Blue (Scomber australasicus), and Chub (Scomber japonicus) Mackerel Muscles”, Food Sci. Biotechnol. 20:709-714, 2011.

Bae J.H., Lim S.Y., “Effects of Season on the Heavy Metal Contents and Chemical Compositions of Chub Mackerel (Scomber japonicus) Muscle”, J. Food Sci; 77: T52-T57, 2012.

Bae J.H. Lim S.Y., “Comparative Study of the Concentration of Mercury and Lead and the Chemical Characteristics of Japanese and Korean Chub Mackerel (Scomber japonicus Houttuyn, 1782) in the East China Sea”, Afr. J. Agric. Res. Vol. 8 (3), pp. 269-273, 2013.

Bimbo A.P., Guidelines for Characterising Food Grade Fish Oil Volume 9. No. 5, International Fishmeal and Oil Manufacturers Association, 1998.

Boadi N.O., Twumasi S.K., Badu M., Osei I., “Heavy Metal Contamination in Canned Fish Marketed in Ghana”, Am. J. Sci. Ind. Res., 2 (6): 877-882, 2011.

Boran G., Karacam H., “Seasonal Changes in Proximate Composition of Some Fish Species from the Black Sea”, Turkish Journal of Fisheries and Aquatic Sciences 11: 01-05, 2011.

[P2HP] Directorate General of Fishery Product Processing and Marketing, Data Calculation Large Industrial Production Volume, Jakarta, 2012.

Gunstone F.D., Vegetable Oils in Food Technology: Composition, Properties and Uses. Blackwell Publishing Ltd., CRC Press, Oxford, UK, PP. 352. 2002.

Huynh M., Kitts D.D., Hu C., Trites A.W., “Comparison of Fatty Acid Profiles of Spawning and Non-spawning Pacific Herring,Clupea harengus pallasi”, Comparative Biochemistry and Physiology Part B, 146, 504–511, 2007.

[IFOS] International Fish Oils Standard. Fish Oil Purity Standards. [April 2nd 2014], 2011.

Kiessling A., Pickova J., Eales J.G., Dosanjh B., Higgs D., “Age, Ration Level, and Exercise Affect the Fatty Acid Profile of Chinook Salmon (Oncorhynchus tshawytscha) Muscle Differently”, Aquaculture, 243, 345–356, 2005.

[KKP] Ministry of Marine Affairs and Fisheries, Import Statistic of Fishery Product 2011, Jakarta, 2012.

Lim S.Y., “Effects of Catch Areas on the Chemical Composition and Concentration of Heavy Metals Chub Mackerel (Scomber japonicus)’, Life Science Journal; 9 (3), 2012.

Nakamura Y., Ando M., Seoka M., Kawasaki K., Tsukamasa Y., “Changes of Proximate and Fatty Acid Compositions of the Dorsal and Ventral Ordinary Muscles of the Full-Cycle Cultured Pacific Bluefin Tuna Thunnus orientalis with the Growth”, Food Chemistry, 103, 234–241, 2007.

Perrin J.L., Determination of Alteration. In: Karleskind A, Wolff JP. (Eds.) Oils and Fats, Manual vol. 2. Lavoisier Publishing, Paris (France), 1996.

Rodriguez N.R., Beltran S., Jaime I., Sara M., Sanz M.T., Carballido J.R., “Production of Omega-3 Polyunsaturated Fatty Acid Concentrates”, Journal of Innovation Food Science and Emerging Technologies 11 (1): 1-12, 2010.

Russo G.L., “Dietary n-6 and n-3 Polyunsaturated Fatty Acids: From Biochemistry to Clinical Implications in Cardiovascular Prevention”, Biochemical Pharmacology, 77. pp.937– 946, 2009.

Taha 'n J.E., Sanchez J.M., Granadillo V.A., Cubillan H.S., Romero R.A., “Concentration of Total Al, Cr, Cu, Fe, Hg, Na, Pb, and Zn in Commercial Canned Seafood Determined by Atomic Spectrometric Means After Mineralization by Microwave Heating”, Journal of Agricultural and Food Chemistry 43, 910-915, 1995.


  • There are currently no refbacks.

Copyright (c)