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Stabilité de l'huile de hareng brute produite à partir de produits dérivés frais : influence de la température d'entreposage.

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

Auteurs : AIDOS I., LOURENÇO S., PADT A. van der, et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Stability of crude herring oil produced from fresh byproducts: influence of temperature during storage.
  • Identifiant de la fiche : 2003-2895
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 67 - n. 9
  • Date d'édition : 11/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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