RESEARCH ON A NEW APPROACH TO LOW-TEMPERATURE DEODORIZATION AND ITS EFFECT ON OXIDATIVE DETERIORATION OF FISH OIL

Authors

  • Anastasiia O. Demydova National Technical University «Kharkiv Polytechnic Institute», Ukraine
  • Olena F. Aksonova Kharkiv State University of Food Technology and Trade, Ukraine
  • Svitlana M. Molchenko National Technical University «Kharkiv Polytechnic Institute», Ukraine https://orcid.org/0000-0001-7897-8947
  • Fedir F. Hladkyi National Technical University «Kharkiv Polytechnic Institute», Ukraine

DOI:

https://doi.org/10.15421/jchemtech.v29i4.238356

Keywords:

fish oil, deodorization methods, sensory evaluation, peroxides, aldehydes

Abstract

The high content of docosahexaenoic acid and eicosapentaenoic acid in fish oil explains the benefits of this type of fat, especially for the health of the cardiovascular system and the brain.

However, the incorporation of fish oil into foods and beverages is often challenging, as fish oil oxidizes very easily and can cause undesirable flavors. An alternative method for deodorizing fish oil has been proposed and investigated. The method is based on the chemical transformation of the main odoriferous compounds of fish oil - aldehydes and ketones. Under the influence of ethyl alcohol and an acid catalyst, more volatile acetals and ketanals are formed. The obtained fish oil tastes and smells in accordance with the requirements for deodorized oils. Aldehydes are also the main secondary products of fish oil oxidation, which are responsible for the so-called "rancidity". The possibility of restoring the sensory characteristics of oxidized fish oil has been proven: the taste and smell of rancid oil disappears, the sensory profile corresponds to fresh fish oil.

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Published

2022-01-21

Issue

Vol. 29 No. 4 (2021): Journal of Chemistry and Technologies

Section

Chemical Technology

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