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 320418
Title Quality of crude fish oil extracted from herring byproducts of varying states of freshness
Author(s) Aidos, I.M.; Padt, A. van der; Boom, R.M.; Luten, J.B.
Source Journal of Food Science 68 (2003)2. - ISSN 0022-1147 - p. 458 - 465.
DOI https://doi.org/10.1111/j.1365-2621.2003.tb05694.x
Department(s) Food Process Engineering
Netherlands Institute for Fisheries Research
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2003
Keyword(s) sardine sardina-pilchardus - fluorescence detection - lipid oxidation - clupea-harengus - frozen storage - histamine - temperature - fillets - stability - amines
Abstract Herring byproducts were stored at 2 and 15degreesC for up to 72 h. Over time, significant increases of total volatile bases (TVB), histamine, putrescine, cadaverine, and tyramine were detected. However, only tyramine and TVB levels were temperature-dependent. The level of total polyunsaturated fatty-acids (PUFAs) was constant. Longer byproducts storage gave rise to an oil with higher levels of free fatty acids, eicosapentaenoic acid (EPA), docosahexaenoic acid (DRA), and total PUFAs, while fluorescent compounds were lower. A higher storage temperature led to oil higher in alpha-tocopherol and EPA levels and lower in anisidine value. Surprisingly, the oil with the highest content of PUFAs was not produced from the freshest byproducts, and oil With low oxidation products can be extracted from stored byproducts.
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