Upgrading of maatjes herring byproducts: production of crude fish oil.
Upgrading of maatjes herring byproducts: production of crude fish oil.
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DOI：
10.1021/jf001513s
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发表时间：
2001-07
影响因子：
6.1
通讯作者：
I. Aidos;A. van der Padt;R. Boom;J. Luten
中科院分区：
文献类型：
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作者：
I. Aidos;A. van der Padt;R. Boom;J. Luten
鱼油是从maatjes（盐渍）鲱鱼生产的副产品中提取的，使用一个由搅拌机、热交换器和三相醒酒器组成的试验装置。所得鲱鱼粗油的初始过氧化值（PV）、茴香胺值（AV）和游离脂肪酸（FFA）水平分别为3 mequiv /kg脂，8.9和2.9%。5、8、11、14、17-二十碳五烯酸（EPA）和4、7、10、13、16、19-二十二碳六烯酸（DHA）的含量相当高（分别为99和91 g/kg）。在贮存过程中，未发现光氧化现象。随着时间的推移，室温下的储存会导致显著的自氧化，从一级和三级氧化产物中可以明显看出，通过氢过氧化物的减少和荧光化合物（FC）的增加来测量。在50℃下储存导致二次（AV）和三次氧化（FC）产物的显著增加。在所有贮藏条件下，游离脂肪酸含量都很低（<3%），α -生育酚含量保持不变。这些结果为利用腌鲱鱼副产品生产优质鱼油提供了可能。
Fish oil has been extracted from byproducts of the maatjes (salted) herring production using a pilot plant consisting of a mincer, heat exchanger, and three-phase decanter. The crude herring oil obtained had an initial peroxide value (PV), anisidine value (AV) and free fatty acids (FFA) level of only 3 mequiv of peroxide/kg of lipid, 8.9, and 2.9%, respectively. 5,8,11,14,17-Eicosapentaenoic acid (EPA) and 4,7,10,13,16,19-docosahexaenoic acid (DHA) were present in considerable amounts (99 and 91 g/kg, respectively). During storage of the oil, no photooxidation could be detected. Storage at room temperature led to significant autoxidation over time, apparent from primary and tertiary oxidation products, measured by a decrease of hydroperoxides and an increase of fluorescent compounds (FC). Storage at 50 degrees C resulted in significant increases in secondary (AV) and tertiary oxidation (FC) products. At all storage conditions, the FFA contents remained low (<3%) and the alpha-tocopherol content remained constant. These results open the possibility for fish oil production of good quality using salted herring byproducts.