Oxidative stability during storage of fish oil from filleting by-products of rainbow trout (Oncorhynchus mykiss) is largely independent of the processing and production temperature

Philipp Honold, Marie-Louise Nouard, Charlotte Jacobsen

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Rainbow trout (Oncorhynchus mykiss) is the main fish species produced in Danish fresh water farming. Large amounts of fileting by-products like heads, bones, tails (HBT), and intestines are produced when rainbow trout is processed to smoked rainbow trout filets. The filleting by-products can be used to produce high quality fish oil. In this study, the oxidative stability of fish oil produced from filleting by-products was evaluated. The oil was produced from conventional or organic fish (low and high omega-3 fatty acid content) at different temperatures (70 and 90°C). The oxidative stability of the oil was tested during storage at two different temperatures (20 and 40°C). Results showed that omega-3 content of the fish oil influenced the oxidative stability, whereas the processing temperature during oil production played a minor role.
Original languageEnglish
JournalEuropean Journal of Lipid Science and Technology
Volume118
Issue number6
Pages (from-to)967-973
ISSN1438-7697
DOIs
Publication statusPublished - 2016

Keywords

  • Fatty acid oxidation
  • Fish oil production
  • Omega-3 PUFA
  • Storage
  • Temperature effect
  • Waste products

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