Premium
Effect of Temperature and Time on the Stability of Salmon Skin Oil During Storage
Author(s) -
Aryee Alberta N. A.,
Simpson Benjamin K.,
Phillip Leroy E.,
Cue Roger I.
Publication year - 2012
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 - 10.1007/s11746-011-1902-0
Subject(s) - tbars , thiobarbituric acid , peroxide value , chemistry , malondialdehyde , peroxide , fatty acid , fish oil , acid value , food science , fish <actinopterygii> , lipid peroxidation , biochemistry , fishery , antioxidant , biology , organic chemistry
The effect of 45 days of storage at 25, 4, −18 and −80 °C on the quality indices; free fatty acid (FFA) content, peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and changes in the fatty acid (FA) profile of crude oil recovered from salmon fish skins were evaluated at 5 day intervals using spectrophotometric and titrimetric methods. Higher temperatures and longer storage time resulted in higher quantities of oxidative products in the salmon skin oil (SSO). By day 45, SSO stored at 25 and 4 °C had 8.50 and 8.29% FFA, 32.43 and 26.33 μg malondialdehyde (MDA) eq g −1 oil, and 88.19 and 64.53 mequiv peroxide kg −1 oil, respectively. No significant ( p > 0.05) changes in fatty acid profile were observed at all the storage temperature and time studied.