TY - JOUR AU - Fuadi, Iklil AU - Suseno, Sugeng Heri AU - Ibrahim, Bustami PY - 2014/06/15 Y2 - 2024/03/29 TI - Characterization of Fish Oil from Mackerel (Scomber japonicus) Canning By Product JF - Asian Journal of Agriculture and Food Sciences JA - AJAFS VL - 2 IS - 3 SE - Articles DO - UR - https://ajouronline.com/index.php/AJAFS/article/view/1375 SP - AB - <p>Fish oil of mackerel canning by product is a potential source of omega-3 but has not been fully utilized.  Mackerel oil had higher levels of EPA and DHA, respectively 7.31% and 19.22%. The value of free fatty acids (FFA) 4%, acid value (AV) 7.95 mg KOH/g, peroxide value (PV) 6.27 meq/kg, anisidine value (AnV) 11.12 meq/kg and total oxidation value (Totox) 23.65 meq/kg. Determination of heavy metals Cd, Pb, Ni, As and Hg obtained results of Ni and Pb levels above the limit of IFOS standard ≤ 0.1 ppm, respectively 0.926 ppm of Ni and 13.52 ppm of Pb.</p> ER -