Oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids

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Abstract

During the last thirty years there has been an increasing interest in omega-3 polyunsaturated fatty acids (PUFA) for nutritional applications. However, due to their polyunsaturated nature omega-3 PUFA are highly
susceptible to lipid oxidation, which will lead to formation of undesirable fishy and rancid off-flavours. Such off-flavours can lead to consumer rejection of omega-3 enriched foods. Important issues to address in order to avoid lipid oxidation are: (1) processing conditions and product composition, (2) omega-3 PUFA source and delivery system, and (3) addition of antioxidants. This chapter will summarise our current knowledge about these issues in a range of different omega-3 enriched foods.
Original languageEnglish
Title of host publicationOxidation in foods and beverages and antioxidant applications
PublisherWoodhead Publishing
Publication date2010
Pages156-182
Chapter5
Publication statusPublished - 2010

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