LOSSES IN N-3 PUFAS DURING OXIDATION OF FISH LIPIDS

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.