Stability of crude herring oil produced from fresh byproducts : influence of temperature during storage

I. Aidos, S. Lourenco, A. van der Padt, J.B. Luten, R.M. Boom

Research output: Contribution to journalArticleAcademicpeer-review

63 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)3314-3320
JournalJournal of Food Science
Volume67
Issue number9
DOIs
Publication statusPublished - 2002

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