LOSSES IN N-3 PUFAS DURING OXIDATION OF FISH LIPIDS
 
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Pol. J. Food Nutr. Sci. 1998;48(1):41–49
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ABSTRACT
Losses in n-3 polyunsaturated fatty acids (PUFA) during oxidation of fish lipids were examined. Changes in muscle lipids extracted from beam, roach and mackerel during oxidation catalysed by UV exposure and incubation at 600C were followed by determining peroxide value, UV, vis absorbance, fluorescence. Fatty acid composition was determined by GC-MS method. Incubation of bream lipids at 600C for 2 h resulted in slight losses of PUFA. The average rate of losses in PUFAs during UV exposure for the total PUFA and for EPA and DHA were (% of initial amount/min) 0.28% ± 0.07; 0.37% ± 0.13; 0.45% ± 0.16, respectively. A clear (linear) relation between the peroxide value and n-3 PUFA losses during photooxidation suggest the essential changes to occur with peroxide value never noted in fish products.
ISSN:1230-0322