Effect of Different Bleaching Temperatures on the Quality of Refined Catfish (Clarias Gariepinus) Oil
Year: 2015
Type: article
Abstract: Catfish (Clarias gariepinus) oil contains a high amount of unsaturated fatty acids, however process of refining will damage the double bond of unsaturated fatty acids. This study was aimed at develop a better refining process of catfish oil. The material used in this research were crude catfish oil as a by product from flouring industry, and magnesol XL as its adsorbent. Oil was purified by two-step, neutralization and bleaching. The various bleaching temperatures (25o C; 70o C; 100o C) were applied. The study showed that refined oil at temperature of 25oC resulted in a best value of FFA, PV, anisidin numbers, and the lowest number of total oxidation.
Source: Procedia Food Science
Institution: IPB University
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
Open Access status: hybrid
OpenAlex ID: W1990759228