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Characterization of Oxidative Stability of Fish Oil- and Plant Oil-Enriched Skimmed Milk

  • Original Paper
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Journal of the American Oil Chemists' Society

Abstract

The objective of this research was to determine the oxidative stability of fish oil blended with crude plant oils rich in naturally occurring antioxidants, camelina oil and oat oil, respectively, in bulk and after supplementation of 1 wt% of oil blends to skimmed milk emulsions. Ability of crude oat oil and camelina oil to protect fish oil in bulk and as fish oil-enriched skimmed milk emulsions was evaluated. Results of oxidative stability of bulk oils and blends assessed by the Schaal oven weight gain test and by the rancimat method showed significant increase in oxidative stability when oat oil was added to fish oil in only 5 and 10 %, whereas no protective effect of camelina oil was observed when evaluated by these methods. Moreover, fish oil blended with oat oil conferred the lowest PV and lower amounts of volatile compounds during the storage period of 14 days at 4 °C. Surprisingly, skimmed milk supplemented with fish-oat oil blend gave the highest scores for off-flavors in the sensory evaluation, demonstrating that several methods, including sensory analysis, should be combined to illustrate the complete picture of lipid oxidation in emulsions.

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Acknowledgments

The authors thank Denomega A/S, Bioforsk and Swedish oat fiber AB for providing the oils used in this study.

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Authors and Affiliations

  1. Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, PO Box 5003, 1432, Aas, Norway

    Linda C. Saga, Kristian Hovde Liland & Elling-Olav Rukke

  2. Department of Biotechnology, Norwegian University of Science and Technology, 7491, Trondheim, Norway

    Vera Kristinova

  3. SINTEF Fisheries and Aquaculture Limited, PO Box 4762, Sluppen, 7465, Trondheim, Norway

    Vera Kristinova

  4. Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, 1430, Aas, Norway

    Bente Kirkhus & Josefine Skaret

  5. Division of Industrial Food Research, National Food Institute, Technical University of Denmark, Building 221, Søltofts Plads, 2800, Kongens Lyngby, Denmark

    Charlotte Jacobsen

Authors
  1. Linda C. Saga
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  2. Vera Kristinova
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  3. Bente Kirkhus
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  4. Charlotte Jacobsen
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  5. Josefine Skaret
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  6. Kristian Hovde Liland
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  7. Elling-Olav Rukke
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Correspondence to Linda C. Saga.

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Saga, L.C., Kristinova, V., Kirkhus, B. et al. Characterization of Oxidative Stability of Fish Oil- and Plant Oil-Enriched Skimmed Milk. J Am Oil Chem Soc 90, 113–122 (2013). https://doi.org/10.1007/s11746-012-2148-1

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  • DOI: https://doi.org/10.1007/s11746-012-2148-1

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