Quality of Crude Fish Oil Extracted from Herring Byproducts of Varying States of Freshness

  1. I. Aidos2,*,
  2. A. Van Der Padt3,
  3. R.M. Boom2,
  4. J.B. Luten1

Article first published online: 20 JUL 2006

DOI: 10.1111/j.1365-2621.2003.tb05694.x

Issue

Journal of Food Science

Journal of Food Science

Volume 68, Issue 2, pages 458–465, March 2003

Additional Information

How to Cite

Aidos, I., Van Der Padt, A., Boom, R. and Luten, J. (2003), Quality of Crude Fish Oil Extracted from Herring Byproducts of Varying States of Freshness. Journal of Food Science, 68: 458–465. doi: 10.1111/j.1365-2621.2003.tb05694.x

Author Information

  1. 1

    Author Luten is with a Netherlands Inst. for Fisheries Research (RIVO), P.O. Box 68, 1970 AB Ijmuiden.

  2. 2

    Authors Aidos and Boom are with Wageningen Univ., Food and Bioprocess Engineering Group, Biotechnion, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.

  3. 3

    Author van der Padt is with Friesland Coberco Dairy Foods Corporate Research, P.O. Box 87, 7400 AB Deventer, The Netherlands.

*Direct inquiries to author Aidos, Campina Innovation, Nieuwe Kanaal 7C, 6709 PA Wageninen, The Netherlands (E-mail: i.aidos@campina.com.)

Publication History

  1. Issue published online: 20 JUL 2006
  2. Article first published online: 20 JUL 2006
  3. MS 20020343 Submitted 6/6/02, Revised 7/1/02, Accepted 7/17/02, Received 8/8/02

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Keywords:

  • crude oil;
  • PUFAs;
  • freshness herring byproducts;
  • lipid oxidation;
  • storage;
  • processing

ABSTRACT: Herring byproducts were stored at 2 and 15 °C for up to 72 h. Over time, significant increases of total volatile bases (TVB), histamine, putrescine, cadaverine, and tyramine were detected. However, only tyramine and TVB levels were temperature-dependent. The level of total polyunsaturated fatty acids (PUFAs) was constant. Longer byproducts storage gave rise to an oil with higher levels of free fatty acids, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and total PUFAs, while fluorescent compounds were lower. A higher storage temperature led to oil higher in α-tocopherol and EPA levels and lower in anisidine value. Surprisingly, the oil with the highest content of PUFAs was not produced from the freshest byproducts, and oil with low oxidation products can be extracted from stored byproducts.

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