Stability of Crude Herring Oil Produced from Fresh Byproducts: Influence of Temperature during Storage

Authors

  • I. Aidos,

    1. Author Aidos, Lourenço, and Luten are with the Netherlands Institute for Fisheries Research (RIVO), P.O. Box 68, 1970 AB Ijmuiden. Authors Aidos, van der Padt, and Boom are with Wageningen Univ., Food and Bioprocess Engineering Group, Biotechnion, P.O. Box 8129, 6700EVWageningen, The Netherlands. Direct inquiries to author Aidos, (E-mail: Isabel_Aidos@yahoo.com).
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  • S. Lourenclo,

    1. Author Aidos, Lourenço, and Luten are with the Netherlands Institute for Fisheries Research (RIVO), P.O. Box 68, 1970 AB Ijmuiden. Authors Aidos, van der Padt, and Boom are with Wageningen Univ., Food and Bioprocess Engineering Group, Biotechnion, P.O. Box 8129, 6700EVWageningen, The Netherlands. Direct inquiries to author Aidos, (E-mail: Isabel_Aidos@yahoo.com).
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  • A. Van Der Padt,

    1. Author Aidos, Lourenço, and Luten are with the Netherlands Institute for Fisheries Research (RIVO), P.O. Box 68, 1970 AB Ijmuiden. Authors Aidos, van der Padt, and Boom are with Wageningen Univ., Food and Bioprocess Engineering Group, Biotechnion, P.O. Box 8129, 6700EVWageningen, The Netherlands. Direct inquiries to author Aidos, (E-mail: Isabel_Aidos@yahoo.com).
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  • J.B. Luten,

    1. Author Aidos, Lourenço, and Luten are with the Netherlands Institute for Fisheries Research (RIVO), P.O. Box 68, 1970 AB Ijmuiden. Authors Aidos, van der Padt, and Boom are with Wageningen Univ., Food and Bioprocess Engineering Group, Biotechnion, P.O. Box 8129, 6700EVWageningen, The Netherlands. Direct inquiries to author Aidos, (E-mail: Isabel_Aidos@yahoo.com).
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  • R.M. Boom

    1. Author Aidos, Lourenço, and Luten are with the Netherlands Institute for Fisheries Research (RIVO), P.O. Box 68, 1970 AB Ijmuiden. Authors Aidos, van der Padt, and Boom are with Wageningen Univ., Food and Bioprocess Engineering Group, Biotechnion, P.O. Box 8129, 6700EVWageningen, The Netherlands. Direct inquiries to author Aidos, (E-mail: Isabel_Aidos@yahoo.com).
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  • We thank E. Scherpenisse and G. Booy for their valuable help with part of the analytical work.

Abstract

ABSTRACT: 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. Significant decrease of the α-tocopherol content was found after storage at 0 and 20°C, but no consumption occurred at 50°C. The development of oxidation products over time exhibited a temperature-dependency with a very good correlation.

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