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Stability of crude herring oil produced from fresh byproducts: influence of temperature during storage.

Author(s) : AIDOS I., LOURENÇO S., PADT A. van der, et al.

Type of article: Article

Summary

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. The development of oxidation products over time exhibited a temperature-dependency with a very good correlation. The optimal storage temperature was shown to be 0 °C.

Details

  • Original title: Stability of crude herring oil produced from fresh byproducts: influence of temperature during storage.
  • Record ID : 2003-2895
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 9
  • Publication date: 2002/11
  • Document available for consultation in the library of the IIR headquarters only.

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