Chemical and sensory evaluation of crude oil extracted from herring byproducts from different processing operations

I.M. Aidos, A.A.M. Schelvis-Smit, M. Veldman, J.B. Luten, A. van der Padt, R.M. Boom

Research output: Contribution to journalArticleAcademicpeer-review

21 Citations (Scopus)

Abstract

Fish oils extracted from marinated herring (frozen and unfrozen) byproducts and maatjes herring byproducts were evaluated on their chemical and sensory properties. The obtained crude oils had very low content of copper (
Original languageEnglish
Pages (from-to)1897-1903
JournalJournal of Agricultural and Food Chemistry
Volume51
Issue number7
DOIs
Publication statusPublished - 2003

Keywords

  • lipid oxidation
  • clupea-harengus
  • fatty-acids
  • alpha-tocopherol
  • by-products
  • fish oils
  • stability
  • fluorescence
  • storage
  • fillets

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