Upgrading of maatjes herring byproducts: production of crude fish oil

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

Research output: Contribution to journalArticleAcademicpeer-review

58 Citations (Scopus)

Abstract

Fish oil has been extracted from byproducts of the maatjes (salted) herring production using a pilot plant consisting of a mincer, heat exchanger, and three-phase decanter. The crude herring oil obtained had an initial peroxide value (PV), anisidine value (AV) and free fatty acids (FFA) level of only 3 mequiv of peroxide/kg of lipid, 8.9, and 2.9%, respectively. 5,8,11,14,17-Eicosapentaenoic acid (EPA) and 4,7,10,13,16,19-docosahexaenoic acid (DHA) were present in considerable amounts (99 and 91 g/kg, respectively). During storage of the oil, no photooxidation could be detected. Storage at room temperature led to significant autoxidation over time, apparent from primary and tertiary oxidation products, measured by a decrease of hydroperoxides and an increase of fluorescent compounds (FC). Storage at 50 C resulted in significant increases in secondary (AV) and tertiary oxidation (FC) products. At all storage conditions, the FFA contents remained low (<3%) and the -tocopherol content remained constant. These results open the possibility for fish oil production of good quality using salted herring byproducts.
Original languageEnglish
Pages (from-to)3697-3704
JournalJournal of Agricultural and Food Chemistry
Volume49
DOIs
Publication statusPublished - 2001

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