COMPOSITION OF FATTY ACIDS AND METAL CONTAINERS LAMPY RAW MATERIALS (Bellamya javanica)

Autor:	Nooryantini Soetikno, Iin Khusnul Khotimah
Rok vydání:	2017
Předmět:	chemistry.chemical_classification chemistry.chemical_compound chemistry Linolenic acid Linoleic acid Caprylic acid food and beverages Fatty acid Myristic acid Palmitoleic acid Food science Stearic acid Lauric acid
Zdroj:	Fish Scientiae. 7:100
ISSN:	2541-1187 1693-3710
Popis:	The purpose of this research is to know the fatty acid composition and heavy metal content of soy sauce snail (Bellamya javanica), which is fermented for seven days with addition of 1.5% bromelin enzyme and papain1% enzyme. The fatty acid composition of soy sauce was analyzed by Chromatography Gas and heavy metal content (Cu and Pb) using AAS. The results showed that the fatty acid component as one of the volatile components in soybean snacks was identified by 8 types of fatty acids, namely caprylic acid, lauric acid, myristic acid, palmitoleic acid, linoleic acid, linolenic acid and dominated by the components of palmiic acid and stearic acid. The soybean snail sauce with a combination of bromelin enzyme treatment of 1.5% and 1% fermented papain enzyme for seven days showed negative contaminated Cu, but positively polluted by Pb 2,285 ppm.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d3f7998b025d78b94d6c6f677f783c3d https://doi.org/10.20527/fs.v1i1.4181 Zobrazit plný text záznamu