Quality of Crude Fish Oil Extracted from Herring Byproducts of Varying States of Freshness |
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| Authors: | I Aidos A Van Der Padt RM Boom JB Luten |
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| Affiliation: | Author Luten is with a Netherlands Inst. for Fisheries Research (RIVO), P.O. Box 68, 1970 AB Ijmuiden.;Authors Aidos and Boom are with Wageningen Univ., Food and Bioprocess Engineering Group, Biotechnion, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.;Author van der Padt is with Friesland Coberco Dairy Foods Corporate Research, P.O. Box 87, 7400 AB Deventer, The Netherlands. |
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| Abstract: | ABSTRACT: Herring byproducts were stored at 2 and 15 °C 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 (DHA), and total PUFAs, while fluorescent compounds were lower. A higher storage temperature led to oil higher in α-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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| Keywords: | crude oil PUFAs freshness herring byproducts lipid oxidation storage processing |
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