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Stability of Crude Herring Oil Produced from Fresh Byproducts: Influence of Temperature during Storage
Author(s) -
Aidos I.,
Lourenclo S.,
Padt A.,
Luten J.B.,
Boom R.M.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09585.x
Subject(s) - peroxide value , chemistry , lipid oxidation , peroxide , food science , herring , tocopherol , chromatography , antioxidant , organic chemistry , biology , fishery , vitamin e , fish <actinopterygii>
Crude herring oil, extracted from fresh byproducts, was stored at 0, 20, and 50°C in order to study the effect of temperature on lipid oxidation. The oil had an initial peroxide value (PV), anisidine value (AV), and free fatty acids of 0.7 meq peroxides/kg of lipid, 0.4, and 0.6%, respectively. During storage, the oil reached the secondary oxidation stage for all 3 temperatures. The formation of fluorescent compounds was inhibited at 0°C. Significant decrease of the α‐tocopherol content was found after storage at 0 and 20°C, but no consumption occurred at 50°C. The development of oxidation products over time exhibited a temperature‐dependency with a very good correlation.