publication . Article . 2017

Fortification of Sardine Fish Oil from By-product of Canning Processing into Beef Meatball and Chicken Nugget

Teti Estiasih; Endang Trowulan; Widya Dwi Rukmi;
Open Access
  • Published: 28 Apr 2017 Journal: Jurnal Pengolahan Hasil Perikanan Indonesia, volume 20, page 164 (issn: 2303-2111, eissn: 2354-886X, Copyright policy)
  • Publisher: Indonesian Society Fisheries Product Processing
Abstract
<jats:p>One source of ω-3 fatty acids is a by-product of lemuru canning processing that can be used for fortification.  Generally, fortification uses fish oil microcapsule but it is more expensive than direct fortification.  In this study, fish oil from a by-product of lemuru canning processing was directly fortified into beef meatball and chicken nugget at concentration of 0, 2, 4, and 6% (w/w).  Oxidation level, free fatty acid content, colour, lightness, texture, and sensory acceptance by triangle difference test were analyzed. The results showed that oxidation level of nugget was higher than meatball.  Free fatty acid content increased in nugget by increasin...
Subjects
free text keywords: Chemistry, Taste, By-product, Sardine, Lightness, Food science, Fatty acid, chemistry.chemical_classification, Fish oil, Fortification, extraction storey, flavonoids, IC50, free radicals, Aquaculture. Fisheries. Angling, SH1-691
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publication . Article . 2017

Fortification of Sardine Fish Oil from By-product of Canning Processing into Beef Meatball and Chicken Nugget

Teti Estiasih; Endang Trowulan; Widya Dwi Rukmi;