Volatile oxidation products formed in crude herring oil under accelerated oxidative conditions
| Autor: | Benny Jensen, Charlotte Jacobsen, Isabel Aidos, Albert van der Padt, Remko M. Boom, Joop Luten |
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| Předmět: |
Volatiles
Pure oxygen Oxidative phosphorylation Chemical parameters Peroxide Hexanal Industrial and Manufacturing Engineering Crude oil Sectie Proceskunde chemistry.chemical_compound Sub-department of Food and Bioprocess Engineering Herring Netherlands Institute for Fisheries Research Food Process Engineering Chemical composition Oxidative stability VLAG Chromatography Chemistry Chemical measurement General Chemistry Fish oil Correlation Rijksinstituut voor Visserijonderzoek Herring byproducts Complementary methods Food Science Biotechnology |
| Zdroj: | ResearcherID European Journal of Lipid Science and Technology 104 (2002) Technical University of Denmark Orbit European Journal of Lipid Science and Technology, 104, 808-818 |
| ISSN: | 1438-7697 |
| Popis: | Crude fish oil produced from herring byproducts was evaluated on its oxidative stability by a number of complementary methods. The oil was placed in a closed vessel, exposed to pure oxygen, and kept at 50 °C for up to 53 h. Six volatile compounds contributing to off-flavor in the oil were followed over time. Simultaneously, conventional oxidative chemical measurements were carried out. The results showed that, apart from 4-(Z)-heptenal, all the other components increased with time. The rate of formation of fluorescent compounds, being only time-dependent, showed to be the simplest model to describe the progress of oxidation, in opposition to the development of hexanal. Development of 1-penten-3-one correlated well with peroxide and anisidine values (r = 0.938 and r = 0.931, respectively). Correlations between the volatiles were also found. Within the applied conditions, 1-penten-3-one and 2,4-(E, E)-heptadienal could be useful as volatiles indicators for the oxidative status of the oil. |
| Databáze: | OpenAIRE |
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