FLAVIA POP*, LIVIU GIURGIULESCU, ANCA DUMUTA, ZORICA VOSGAN<br>Assessment of Lipolytic and Oxidative Changes <br>in Fish Oil Stored under Refrigeration and Freezing

FLAVIA POP*, LIVIU GIURGIULESCU, ANCA DUMUTA, ZORICA VOSGAN
Assessment of Lipolytic and Oxidative Changes
in Fish Oil Stored under Refrigeration and Freezing

Abstract:

The purpose of this work was to monitor the storage stability of fish oil extracted from liver of farmed carp (Cyprinus Carpio) during refrigeration (2...4oC) and freezing (-15...-18oC) storage in order to establish its shelf-life and to ensure consumer protection. Appreciation of lipolytic changes was performed by fatty acids profile determinations and of oxidative changes by following quality parameters determination: iodine value (IV), peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and the presence of epyhidrinic aldehyde (Kreis reaction). Fresh fish oil presented the following chemical composition: 20.39% saturated fatty acids (SFA), 44.56% monounsaturated fatty acids (MUFA) and 35.05% polyunsaturated fatty acids (PUFA). For oxidized fish oil was found a SFA : MUFA : PUFA = 1 : 2.09 : 1.60 report, and essential fatty acids : nonessential fatty acids = 1 : 1.30. The quality parameters, PV, TBARS gradually increased, while IV decreased during both temperatures storage. The decreasing of IV indicates a reduction of oil unsaturation that was considerably lower at -18oC than at +2oC during storage. Storage temperature had a very significant effect (Pd £ 0.001), and storage time a significant one (P £ 0.05), on the installation of advanced lipolysis and oxidation processes, the shelf life under frozen storage was almost twice from that under refrigerated storage. Keywords: fish oil; lipolysis; oxidation; fatty acids profile; storage

Issue: 2013, Volume 64, Issue 11

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