Publikasi Dosen

Effects Of Packaging Material And The Addition Of Antioxidants On The Shelf Life Of The Catfish Oil

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The Catfish oil has recently attracted a great interest as a new comer in the food development. It was ‘by product” in the production of catfish flour. This aim of study was to investigate the effect of packaging material and the addition of antioxidants on the quality of the catfish oil. The types of packaging were dark glass bottles and clear glass bottle. An antioxidant used was vitamin E using the ratio of 0.6 mg alpha-tocopherol/g PUFA. Storage methods using Schaal oven test of storage stability. Shelf life based on chemical quality (free fatty acid content, peroxide value p-anisidine value, and the total oxidation). The results showed that there was a significant effect of packaging type and vitamin E antioxidant on the shelf life of catfish oil.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

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Penerbit

: ., 2015

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2015

Subjek

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Info Detail Spesifik

http://www.resjournals.com/agric-november-2015-arc

Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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