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Chemiluminescence of fish oils and its flavour quality
Author(s) -
Pettersen J
Publication year - 1994
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.2740650308
Subject(s) - chemistry , chemiluminescence , sodium hypochlorite , luminol , flavour , cuvette , food science , hypochlorite , fish <actinopterygii> , chromatography , inorganic chemistry , organic chemistry , biology , fishery , physics , quantum mechanics
Sodium hypochlorite‐induced and luminol‐sensitised chemiluminescence (CL) of refined, high quality fish oils (FO) have been examined in order to evaluate a sensitive method to determine the flavour quality, ie the rancidity of the oils. Dispensing sodium hypochiorite (NaOCl) into emulsified FO caused a burst of CL and the counts of CL per mg FO increased with the amount of emulsification. The NaOCl induced burst of CL increased with the concentration of NaOCl. CL intensity increased with the temperature and was influenced by O 2 in the headspace of the cuvette located in the luminometer. The addition of luminol (Lm) to a concentration of 0.2 μM increased the NaOCl induced CL sevenfold. The deterioration of stored FO samples produced NaOCl induced Lm sensitised CL that increased with storage time and were correlated to the sensory scores. The performance of the CL analysis is simple and rapid (approximately 10 min). The Lm addition improved the sensitivity of NaOCl induced CL and the method is suitable for evaluating the rancidity of refined, high quality fish oils.