| Autor: |
Suseno, S. H., Tajul, A. Y., Wan Nadiah, W. A. |
| Předmět: |
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| Zdroj: |
International Food Research Journal; Feb2011, Vol. 18 Issue 1, p255-263, 9p |
| Abstrakt: |
This study was aimed at improving the quality of fish oil. A synthetic filter aid (Magnesol XL) was used at various concentration (1, 3 and 5%) and time levels (5, 10, 15 and 20 minutes) to adsorb the polar compound products of the oil. Some physical and chemical properties (viscosity, colour, density, acid value, peroxide value and free fatty acid) of the treated oil were determined. Results indicate that Magnesol XL at 1 and 3% levels significantly reduced the acid value, peroxide value and free fatty acid contents of the treated oil. Treatment of the fish oil with Magnesol XL at 1 and 3% levels was also better than treatment with 5% Magnesol XL on improving the fish oil quality. The fatty acid profile for ∑ n3 at untreated and treatment adsorbent showed significant at 0.05 level but not significant at Magnesol XL adsorbent concentration 1-5%. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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