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 Alasalvar, Cesarettin, Shahidi, Fereidoon, Miyashita, Kazuo and Wanasundara, Udaya (ed), Handbook of seafood quality, safety and health applications, Wiley-Blackwell, Chichester, U.K., pp.317-334.

Attached Files
Name Description MIMEType Size Downloads

Title Oxidation and stability of food grade fish oil : role of antioxidants
Author(s) Indrasena, Weerasinghe M.
Barrow, Colin J.ORCID iD for Barrow, Colin J. orcid.org/0000-0002-2153-7267
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
fish oil
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
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
Connect to link resolver
Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved.

Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 0 times in TR Web of Science
Scopus Citation Count Cited 6 times in Scopus
Google Scholar Search Google Scholar
Access Statistics: 471 Abstract Views, 8 File Downloads  -  Detailed Statistics
Created: Tue, 13 Mar 2012, 09:51:03 EST

Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.