This article is Journal Paper No. 14948 of Agricultural Research Programs, Purdue University.
Oxidation Kinetics of Menhaden Oil with TBHQ
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 505–507, May 1997
How to Cite
FARKAS, J.K., FLOROS, J.D., LINEBACK, D.S. and WATKINS, B.A. (1997), Oxidation Kinetics of Menhaden Oil with TBHQ. Journal of Food Science, 62: 505–507. doi: 10.1111/j.1365-2621.1997.tb04416.x
This research was supported in part by Mitsubishi Gas Chemical Company, Inc. and the NASA Specialized Center of Research and Training.
We thank Zapata Haynie for supplying the menhaden oil.
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 3/21/96; revised 12/9/96; accepted 12/13/96.
- menhaden oil;
- TBA analysis
The oxidation kinetics of menhaden oil containing 0% to 0.02% tertbutylhydroquinone (TBHQ) were evaluated at 37°C. Induction periods, and monomolecular and bimolecular oxidation rates were determined from thiobarbituric acid analysis. The disappearance rates of several fatty acids were determined from GC analysis. Free fatty acid and viscosity changes were evaluated. Induction periods were directly related to TBHQ concentration. Monomolecular rates decreased with increasing TBHQ concentration, but bimolecular rates did not change. The rate of disappearance of unsaturated fatty acids was proportional to their degree of unsaturation, but not related to TBHQ concentration. Free fatty acid content and viscosity increased rapidly after the monomolecular period.