Effect of Temperature and Time on the Stability of Salmon Skin Oil During Storage
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Abstract The effect of 45 days of storage at 25, 4, -18 and -80 °C on the quality indices; free fatty acid (FFA) content, peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and changes in the fatty acid (FA) profile of crude oil recovered from salmon fish skins were evaluated at 5 day intervals using spectrophotometric and titrimetric methods. Higher temperatures and longer storage time resulted in higher quantities of oxidative products in the salmon skin oil (SSO). By day 45, SSO stored at 25 and 4 °C had 8.50 and 8.29% FFA, 32.43 and 26.33 ?g malondialdehyde (MDA) eq g-1 oil, and 88.19 and 64.53 mequiv peroxide kg-1 oil, respectively. No significant (p > 0.05) changes in fatty acid profile were observed at all the storage temperature and time studied.




  • Content Type Journal Article
  • Pages 1-6
  • DOI 10.1007/s11746-011-1902-0
  • Authors
    • Alberta N. A. Aryee, Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University (Macdonald Campus), 21,111 Lakeshore Rd., Ste. Anne de Bellevue, QC H9X 3V9, Canada
    • Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University (Macdonald Campus), 21,111 Lakeshore Rd., Ste. Anne de Bellevue, QC H9X 3V9, Canada
    • Leroy E. Phillip, Department of Animal Science, Faculty of Agricultural and Environmental Sciences, McGill University (Macdonald Campus), 21,111 Lakeshore Rd., Ste. Anne de Bellevue, QC H9X 3V9, Canada
    • Roger I. Cue, Department of Animal Science, Faculty of Agricultural and Environmental Sciences, McGill University (Macdonald Campus), 21,111 Lakeshore Rd., Ste. Anne de Bellevue, QC H9X 3V9, Canada





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