Composition and stability of herring oil recovered from sorted byproducts as compared to oil from mixed byproducts.
Herring oils produced from three different types of byproducts, only heads, mixed, and headless byproducts, were compared. Heads byproducts and its oil presented the highest oxidation levels and the lowest alpha-tocopherol content. Heads contained the lowest polyunsaturated fatty acids content and the highest amount of saturated fatty acids. No significant differences were found between the fatty acid composition of the mixed and the headless either in byproducts or in its oil. The oil was stored at two different temperatures (20 and 50 degrees C). Testing general linear models showed that oxidation was related to the peroxide value with a positive significant effect of the temperature, while the free fatty acids' model was more complex, with significant contribution of all of the effects studied. Fluorescence measurement was the one that correlated best with the oxidation progress.
Aidos
Isabel
I
Netherlands Institute for Fisheries Research (RIVO), P.O. Box 68, 1970 AB IJmuiden, The Netherlands. isabel@rivo.wag-ur.nl
Masbernat-Martinez
Silvia
S
Luten
Joop B
JB
Boom
Remko M
RM
Van Der Padt
Albert
A
D000818:Animals; D004355:Drug Stability; D005227:Fatty Acids / Q000032:analysis; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005395:Fish Oils / Q000737:chemistry*; D005396:Fish Products / Q000032:analysis*; D010084:Oxidation-Reduction; D013050:Spectrometry, Fluorescence; D024502:alpha-Tocopherol / Q000032:analysis
D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D005395:Fish Oils; D024502:alpha-Tocopherol