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 318160
Title Stability of crude herring oil produced from fresh byproducts : influence of temperature during storage
Author(s) Aidos, I.; Lourenco, S.; Padt, A. van der; Luten, J.B.; Boom, R.M.
Source Journal of Food Science 67 (2002)9. - ISSN 0022-1147 - p. 3314 - 3320.
DOI https://doi.org/10.1111/j.1365-2621.2002.tb09585.x
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 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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