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.
|Journal||Journal of Food Science|
|Publication status||Published - 2002|
- Fish oil
- Fresh herring
- Oxidation status
- Temperature dependency