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Changes in oxidation stability of fish oil during thermic treatment and storage under poor conditions (CROSBI ID 646675)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Šimat, Vida ; Čagalj, Martina ; Vlahović, Jelena ; Skroza, Danijela ; Ljubenkov, Ivica ; Generalić Mekinić, Ivana Changes in oxidation stability of fish oil during thermic treatment and storage under poor conditions // Proceedings of the 46th WEFTA CONFERENCE "From Local Fish to Global DISH“ / Vidaček, Sanja (ur.). Zagreb: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2016. str. 28-32

Podaci o odgovornosti

Šimat, Vida ; Čagalj, Martina ; Vlahović, Jelena ; Skroza, Danijela ; Ljubenkov, Ivica ; Generalić Mekinić, Ivana

engleski

Changes in oxidation stability of fish oil during thermic treatment and storage under poor conditions

Fish oil is highly susceptible to oxidation and spoilage, which makes its application in different foods or thermal processing quite limited. To investigate this, oxidation stability of cod liver oil was determined during five hours of cooking at 95 °C and in poor storage conditions (direct sunlight exposure and high summer room temperatures over three months). Deterioration of the oil and its oxidation stage were determined through analyses of peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and composition of fatty acids. Additionally, precision of listed analytical methods was determined. The results showed increasing oxidation with cooking time resulting in high peroxide values (> 40 mmol O2/kg). In oil samples stored in poor conditions, an increase of p-anisidine value was observed. TBARS increased after 5 hours of cooking, while FFA and fatty acid composition did not vary much between the samples. The percentage of the most important n-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) was not significantly changed during thermic treatment nor poor storage conditions. The share of the total monounsaturated fatty acids in cooked oil samples decreased from the average 46% to 31% after 5 hours at 95 °C. Opposite to that, the total polyunsaturated fatty acid increased after 5 hours of cooking from an average of 32% to 46%. Relative standard deviation (RSD) of ten parallel analyses of oil samples was used to determine the uncertainty of methods. Analytical methods for peroxide value, p-anisidine value and thiobarbituric test showed more certainty at higher concentrations of analyte, while average RSD for FFA was 18.89%, indicating that >4 repetitions are needed to get accurate results.

Cod liver oil, Oxidation stability, Peroxide value, p-anisidine value, TBARS

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Podaci o prilogu

28-32.

2016.

nije evidentirano

objavljeno

978-953-6893-10-2

Podaci o matičnoj publikaciji

Proceedings of the 46th WEFTA CONFERENCE "From Local Fish to Global DISH“

Vidaček, Sanja

Zagreb: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu

Podaci o skupu

46th WEFTA CONFERENCE „From Local Fish to Global DISH“

poster

12.10.2016-14.10.2016

Split, Hrvatska

Povezanost rada

Prehrambena tehnologija