Premium
Long‐term stability of blends of sesame oil or soybean oil with tuna oil under daily use conditions
Author(s) -
Zhao Peng,
Zhang Xin,
Jin Yan,
Xu Luyan
Publication year - 2021
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12523
Subject(s) - tuna , food science , sesame oil , soybean oil , bottle , peroxide value , flavor , pulp and paper industry , acid value , chemistry , environmental science , mathematics , horticulture , materials science , biology , fishery , engineering , composite material , biochemistry , fish <actinopterygii> , sesamum
The commercial feasibility of blending tuna oil into edible oil was studied from the perspective of stability under daily use conditions. A 210‐day long‐term simulation experiment was carried out on tuna oil blended with soybean or sesame oil at room temperature and cold storage (4°C). The bottle caps of all samples were opened manually and left open for 5 min every day to simulate the daily use of edible oil by consumers. The results indicate that cold storage can stabilize the blended oils containing tuna oil, and the peroxide and anisidine values of blended oil can be controlled at the recommended levels for at least 90 days by adding sesame oil. The polyunsaturated fatty acid content of all samples decreased by no more than 10% during the study term. The results of the sensory test indicated that in the daily use situation, the mixture of 20% tuna oil with 80% sesame oil could be stored at 4°C for up to 60 days without unacceptable quality and flavor changes. This study presents suggestions on how to design the packaging volume of the blended oil containing tuna oil, how to store the blended oil, and the term of best used before (once open) in practical commercial applications.