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Comparison of rancimat evaluation modes to assess oxidative stability of fish oils
Author(s) -
Méndez Eduardo,
Sanhueza Julio,
Speisky Hernán,
Valenzuela Alfonso
Publication year - 1997
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/s11746-997-0146-5
Subject(s) - sardine , fish <actinopterygii> , hake , fish oil , chemistry , mathematics , food science , anchovy , biology , fishery
Two Rancimat evaluation modes, the induction period (IP), and the time needed to achieve a selected difference in conductivity (tΔK) were compared for assessing relative stability of anchovy, sardine, and hake liver oils. Mean coefficients of variation were 2.5 and 2.4% for IP and tΔK values, respectively, for oils oxidized in the range 55–90°C. Natural logarithms of IP and tΔK values varied linearly with temperature ( P <0.001). A linear relationship ( r =0.999) was established between the IP and tΔK values ( P <0.001). Relative oxidative stability of fish oils was determined with the same degree of confidence by either IP or tΔK values.