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10 .   Sensory and physicochemical evaluation of crude fish oil under different storage conditions

Authors: Flavia Pop, Anca Dumuta, Zorica Voşgan, Lucia Mihalescu

Volume 24, Issue 2;
Pages: 69-74; 2018
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

The content of saturated, monounsaturated and polyunsaturated fatty acids, for fresh fish oil, and also at the installation of advanced oxidation process was determined. To assess the state of freshness during refrigerated and frozen storage the following parameters were determined: titrable acidity, peroxide index, iodine index, thiobarbituric acid reactive substances and the presence of epyhidrinic aldehyde. Malondialdehyde was detected since the beginning of the storage period and registered a very significant increase (P≤0.001) from the 30th day of storage at 2...4oC, in the 40th day riched the value of 5.30±0.014 mg/kg, five times higher from the first day. Iodine value determined for fresh fish oil was 94.9±0.07 g I2/100 g, during refrigerated storage the value gradually decreased, a very significant decrease (P≤0.001) was registered in the 25th day of srorage. There was observed an inverse correlation between iodine value and peroxide value (R=-0.879), due to the reduction of unsaturation degree by unsaturated fatty acids oxidation. Based on this results it can be concluded that fish oil stored under refrigeration was fresh about 20 days, up to the 35th day was relatively fresh with slightly acidic taste and smell and a high value of peroxide index, and from the 40th day the advanced alteration was installed due to the formation of secondary oxidation compounds that modified the organoleptic properties in rancid taste and smell. Storage temperature had a very significant effect (P≤0.001), and storage time a significant one (P≤0.05), on the installation of advanced hydrolysis and oxidation processes, the shelf life under frozen storage was almost twice from that under refrigerated storage.

Keywords: fish oil, fatty acid profile, oxidation, refrigeration, freezing

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