Journal of the American Oil Chemists' Society

, Volume 80, Issue 10, pp 993–996 | Cite as

Cholesterol oxidation in some processed fish products

  • Jana Pickova
  • Paresh C. DuttaEmail author


Numerous foods of animal origin are reported to contain considerable levels of cholesterol oxidation products (COP); however, very few reports are available on fish products. Levels of COP were assessed in samples of fish roe, fish oil, and fish meal. Among the fish roe samples, the smoked cod roe had the highest amount of COP, 93 μg/g lipids. Refined and bleached menhaden oil had 8 μg/g, and two experimental alkali-refined, bleached, and deodorized herring fish oil samples contained similar amounts of COP. The range of total COP in the three fish meal samples ranged from 50 to 78 μg/g fish meal. Generally, processed fish roe contained high amounts of COP compared with refined fish oils, which had very low amounts of COP. Fish meal samples had very high amounts of COP.

Key Words

Cholesterol oxidation products COP fish meal fish oil fish products fish roe 


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Copyright information

© AOCS Press 2003

Authors and Affiliations

  1. 1.Department of Food ScienceSwedish University of Agricultural Sciences, SLUUppsalaSweden

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