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Control and reduction of free fatty acid concentration in oil recovered from fish silage prepared from sprat
Author(s) -
Reece Paul
Publication year - 1980
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740310205
Subject(s) - silage , formic acid , sprat , chemistry , hydrolysis , fatty acid , food science , fish oil , chromatography , biochemistry , fish <actinopterygii> , biology , fishery , herring
Increases in the free fatty acid (FFA) content of oil recovered from sprat silage have been shown to be partially due to release of FFA from their water‐soluble salts on acidification and to the carry over of certain organic acid acidulants. Acid hydrolysis has been shown to be a significant contributor to oil degradation at low pH, but a heat‐labile catalyst active below pH 7.0 has been shown to be a contributor to FFA levels in the oil of sprat silage incubated for long periods of time. Preparation of silages using sulphuric‐formic acid mixtures and the use of a preheat treatment have been shown to reduce this activity.