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Oxidation and stability of food grade fish oil : role of antioxidants
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.
History
Title of book
Handbook of seafood quality, safety and health applicationsChapter number
26Pagination
317 - 334Publisher
Wiley-BlackwellPlace of publication
Chichester, U.K.ISBN-13
9781405180702ISBN-10
1405180706Language
engPublication classification
B1 Book chapterCopyright notice
2011, Blackwell PublishingExtent
43Editor/Contributor(s)
C Alasalvar, F Shahidi, K Miyashita, U WanasundaraUsage metrics
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