Effect of Different Bleaching Temperatures on the Quality of Refined Catfish (Clarias Gariepinus) Oil

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 - February 18, 2015 Category: Food Science Source Type: research