Journal of Food Science · 2002 · 87 citations · 26 references
AgricultureBiochemistryFood ScienceFood ChemistryFood PreservationLipid BiochemistryLipid ChemistryLipid MetabolismLipid OxidationLipid PeroxidationOxidative StabilityStorage Effects On QualityAnisidine ValueFatty AcidsLipid Oxidation ProductsLipid StabilityOxidationSecondary Oxidation ProductsStorage Effects On LipidsTemperature Effects On Storage
ABSTRACT: Crude herring oil, extracted from fresh byproducts, was stored at 0, 20, and 50°C in order to study the effect of temperature on lipid oxidation. The oil had an initial peroxide value (PV), anisidine value (AV), and free fatty acids of 0.7 meq peroxides/kg of lipid, 0.4, and 0.6%, respectively. During storage, the oil reached the secondary oxidation stage for all 3 temperatures. The formation of fluorescent compounds was inhibited at 0°C. Significant decrease of the α‐tocopherol content was found after storage at 0 and 20°C, but no consumption occurred at 50°C. The development of oxidation products over time exhibited a temperature‐dependency with a very good correlation.
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Kinetics of lipid oxidation in foods
Theodore P. Labuza, L. R. Dugan · C R C Critical Reviews in Food Technology · 1971 · 874 citations
Autoxidation of unsaturated lipids
R.G. McDonald-Gibson · FEBS Letters · 1988 · 278 citations · Full text