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 110332
Title Upgrading of maatjes herring byproducts: production of crude fish oil
Author(s) Aidos, I.; Padt, A. van der; Boom, R.M.; Luten, J.B.
Source Journal of Agricultural and Food Chemistry 49 (2001). - ISSN 0021-8561 - p. 3697 - 3704.
DOI https://doi.org/10.1021/jf001513s
Department(s) Sub-department of Food and Bioprocess Engineering
Netherlands Institute for Fisheries Research
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2001
Abstract Fish oil has been extracted from byproducts of the maatjes (salted) herring production using a pilot plant consisting of a mincer, heat exchanger, and three-phase decanter. The crude herring oil obtained had an initial peroxide value (PV), anisidine value (AV) and free fatty acids (FFA) level of only 3 mequiv of peroxide/kg of lipid, 8.9, and 2.9%, respectively. 5,8,11,14,17-Eicosapentaenoic acid (EPA) and 4,7,10,13,16,19-docosahexaenoic acid (DHA) were present in considerable amounts (99 and 91 g/kg, respectively). During storage of the oil, no photooxidation could be detected. Storage at room temperature led to significant autoxidation over time, apparent from primary and tertiary oxidation products, measured by a decrease of hydroperoxides and an increase of fluorescent compounds (FC). Storage at 50 C resulted in significant increases in secondary (AV) and tertiary oxidation (FC) products. At all storage conditions, the FFA contents remained low (<3%) and the -tocopherol content remained constant. These results open the possibility for fish oil production of good quality using salted herring byproducts.
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