TY - JOUR
T1 - Stability of crude herring oil produced from fresh byproducts : influence of temperature during storage
AU - Aidos, I.
AU - Lourenco, S.
AU - van der Padt, A.
AU - Luten, J.B.
AU - Boom, R.M.
PY - 2002
Y1 - 2002
N2 - Crude herring oil, extracted from fresh byproducts, was stored at 0, 20, and 50°C in order to study the effect of temperature on lipid oxidation. The oil had an initial peroxide value (PV), anisidine value (AV), and free fatty acids of 0.7 meq peroxides/kg of lipid, 0.4, and 0.6%, respectively. During storage, the oil reached the secondary oxidation stage for all 3 temperatures. The formation of fluorescent compounds was inhibited at 0°C. Significant decrease of the α-tocopherol content was found after storage at 0 and 20°C, but no consumption occurred at 50°C. The development of oxidation products over time exhibited a temperature-dependency with a very good correlation.
AB - Crude herring oil, extracted from fresh byproducts, was stored at 0, 20, and 50°C in order to study the effect of temperature on lipid oxidation. The oil had an initial peroxide value (PV), anisidine value (AV), and free fatty acids of 0.7 meq peroxides/kg of lipid, 0.4, and 0.6%, respectively. During storage, the oil reached the secondary oxidation stage for all 3 temperatures. The formation of fluorescent compounds was inhibited at 0°C. Significant decrease of the α-tocopherol content was found after storage at 0 and 20°C, but no consumption occurred at 50°C. The development of oxidation products over time exhibited a temperature-dependency with a very good correlation.
KW - Byproducts
KW - Fish oil
KW - Fresh herring
KW - Oxidation status
KW - Temperature dependency
U2 - 10.1111/j.1365-2621.2002.tb09585.x
DO - 10.1111/j.1365-2621.2002.tb09585.x
M3 - Article
SN - 0022-1147
VL - 67
SP - 3314
EP - 3320
JO - Journal of Food Science
JF - Journal of Food Science
IS - 9
ER -