Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 317584
Title Volatile oxidation products formed in crude herring oil under accelerated oxidative conditions
Author(s) Aidos, I.; Jacobsen, C.; Jensen, B.; Luten, J.B.; Padt, A. van der; Boom, R.M.
Source European Journal of Lipid Science and Technology 104 (2002). - ISSN 1438-7697 - p. 808 - 818.
DOI http://dx.doi.org/10.1002/1438-9312(200212)104:12<808::AID-EJLT808>3.0.CO;2-J
Department(s) Food Process Engineering
Sub-department of Food and Bioprocess Engineering
Netherlands Institute for Fisheries Research
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2002
Abstract 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.
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