title: Chemical and sensory evaluation of crude oil extracted from herring byproducts from different processing operations.
abstract: Fish oils extracted from marinated herring (frozen and unfrozen) byproducts and maatjes herring byproducts were evaluated on their chemical and sensory properties. The obtained crude oils had very low content of copper (<0.1 mg/kg oil), and iron values were 0.8, 0.1, and 0.03 mg/kg oil, respectively, for oil from maatjes and frozen and fresh byproducts. For the maatjes oil, a much lower value was found for alpha-tocopherol compared to the other oils. Storage stability results showed that the oils behave differently. Secondary oxidation products were measured for fresh oil, while for the maatjes and frozen byproducts' oil, tertiary oxidation products were detected. Over storage time, the maatjes and frozen byproducts' oils became more intense in odor, correlating positively at the end with sensory attributes of train-oil, acidic, marine and fishy. The best correlation between sensory and chemical analyses was found for FFA and fishy off-odor (r = 0.781).
authors.affiliation: Netherlands Institute for Fisheries Research (RIVO), P.O. Box 68, 1970 AB IJmuiden, The Netherlands. i.aidos@campina.com
authors.forename: Isabel
authors.initials: I
authors.lastname: Aidos
authors.forename: Rian
authors.initials: R
authors.lastname: Schelvis-Smit
authors.forename: Martine
authors.initials: M
authors.lastname: Veldman
authors.forename: Joop B
authors.initials: JB
authors.lastname: Luten
authors.forename: Albert
authors.initials: A
authors.lastname: van der Padt
authors.forename: Remko M
authors.initials: RM
authors.lastname: Boom
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000032:analysis; D004355:Drug Stability; D005395:Fish Oils / Q000032:analysis / Q000737:chemistry*; D005396:Fish Products / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation; D005615:Freezing; D006801:Humans; D006861:Hydrogen Peroxide / Q000032:analysis; D009812:Odorants / Q000032:analysis; D010084:Oxidation-Reduction; D012677:Sensation; D013649:Taste; D024502:alpha-Tocopherol / Q000032:analysis
chemical_list: D000975:Antioxidants; D005395:Fish Oils; D006861:Hydrogen Peroxide; D024502:alpha-Tocopherol