Lipid oxidation in salted-dried fish: II. The effect of photosensitisers on the rate of oxidation of a fish oil
Abstract
The contribution of photosensitised oxidation to the extent of lipid oxidation of a model fish oil system has been considered using a number of methods of measurement, namely peroxide value, polyene index and the initial rate of oxygen uptake. This represents the initial stages of the development of a model system which will eventually simulate the processing and storage of salted, sun-dried fish. The effects of the photosensitisers, protoporphyrin IX, riboflavin and myoglobin on the rate of oxidation of a highly unsaturated fish oil in a model system, have been studied under dark or photosynthetic light conditions at 30°C. As has previously been established, the initial rate of oxygen uptake proved to be a more reliable method than the peroxide value or the polyene index in determining the extent of lipid oxidation of the oil in the model system.
Citation
Davis, L.; Smith, G.; Hole, M. Lipid oxidation in salted-dried fish: II. The effect of photosensitisers on the rate of oxidation of a fish oil. Journal of the Science of Food and Agriculture (1995) 67 (4) 493-499. [DOI: 10.1002/jsfa.2740670411]