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Oxidation and stability of food grade fish oil : role of antioxidants

Indrasena, Weerasinghe M. and Barrow, Colin J. 2011, Oxidation and stability of food grade fish oil : role of antioxidants, in Handbook of seafood quality, safety and health applications, Wiley-Blackwell, Chichester, U.K., pp.317-334.

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Title Oxidation and stability of food grade fish oil : role of antioxidants
Author(s) Indrasena, Weerasinghe M.
Barrow, Colin J.
Title of book Handbook of seafood quality, safety and health applications
Editor(s) Alasalvar, Cesarettin
Shahidi, Fereidoon
Miyashita, Kazuo
Wanasundara, Udaya
Publication date 2011
Chapter number 26
Total chapters 43
Start page 317
End page 334
Total pages 18
Publisher Wiley-Blackwell
Place of Publication Chichester, U.K.
Keyword(s) oxidation
fatty acid
lipids
fish oil
antioxidant
Summary Oxidation of lipids containing unsaturated fatty acids is a common and complicated phenomenon. Volatile compounds generated during the oxidation of fish oil contribute to the unfavourable flavours and odours of the oil and the food products containing them. Although the initial mechanism of the oxidation seems simple, the mechanism and product mix become much more complicated and unpredictable during its progress, depending upon factors including the nature of the substrate and its environment. Oxidation of unsaturated fatty acids such as oleic, linoleic, and α-linolenic, predominantly from vegetable oils, and eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) from fish or microbial oil, produce several types of flavour volatiles that affect the sensory properties of these oils. Antioxidants are commonly used to retard the oxidation and improve the quality of food-grade oils. This chapter will discuss mechanisms of lipid oxidation and methods to control lipid oxidation, including the use of antioxidants.
ISBN 9781405180702
1405180706
Language eng
Field of Research 090801 Food Chemistry and Molecular Gastronomy (excl Wine)
Socio Economic Objective 860105 Nutraceuticals and Functional Foods
HERDC Research category B1 Book chapter
Copyright notice ©2011, Blackwell Publishing
Persistent URL http://hdl.handle.net/10536/DRO/DU:30043173

Document type: Book Chapter
Collection: School of Life and Environmental Sciences
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