Capelin oil for human consumption

Margret Bragadóttir; Ása Porkelsdóttir; Irek Klonowski; Helga Gunnlaugsdóttir

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Capelin oil for human consumption

In: Seafood research from fish to dish

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Margret Bragadóttir

Margret Bragadóttir
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Ása Porkelsdóttir

Ása Porkelsdóttir
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Irek Klonowski

Irek Klonowski
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, and

Helga Gunnlaugsdóttir

Helga Gunnlaugsdóttir Icelandic Fisheries Laboratories, Skutagata 4, 101, Reykjavik, Iceland

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Type:: Chapter

Pages:: 59–69

DOI:: https://doi.org/10.1163/9789086865819_006

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Abstract

Oil-in-water emulsion with capelin oil was made as egg-free mayonnaise containing whey protein emulsifier. Mayonnaise was enriched with 20% fish oil, with and without antioxidant (tocopherol mixture (200 mg/kg)), in addition to a control sample without fish oil. The quality and stability at 10 °C was evaluated by conjugated dienes/ trienes and sensory analysis, besides stability tests at 60 °C. Lipid oxidation of the mayonnaise was not increased by fish oil addition, but the fish oil flavour was apparent. Tocopherol was ineffective as antioxidant in the fish oil enriched mayonnaise and tended to increase oxidative degradation. Processing optimisation is necessary in order to conclude if capelin oil is suitable in functional foods with sensory acceptance, but this study indicated that adequate stability could be obtained.

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

E-Book ISBN:: 9789086865819

Publisher:: Wageningen Academic

Print Publication Date:: 01 Jan 2006

Subjects
- Life Sciences

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Capelin oil for human consumption

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

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