Abstract

Oxidized Engraulis japonicus (Japanese Anchovy) fish oil was produced and used to tan rabbit skin. An orthogonal test was applied to the oil tanning process in order to examine the influence, on Ts, of pH, time, temperature, the quantity of fish oil, the peroxide Value (PV) value of fish oil and secondary oxidation. The results prove that oxidation of fish oil makes no contribution to Ts and its effect is similar to fatliquoring. Fish oil with a high iodine value doesn’t display any activity in oxidation and oil tanning. The results show that fish oil has no tanning property when used in oil tanning.