Comparative study of oil deterioration during the storage of hake liver and its oil

M. A. Grompone; M. T. Pagano; Y. Pinchak; R. Harispe

doi:10.3989/gya.2004.v55.i3.191

Comparative study of oil deterioration during the storage of hake liver and its oil

Authors

M. A. Grompone Laboratorio de Grasas y Aceites, Facultad de Química
M. T. Pagano Laboratorio de Grasas y Aceites, Facultad de Química
Y. Pinchak Laboratorio de Grasas y Aceites, Facultad de Química
R. Harispe Laboratorio de Grasas y Aceites, Facultad de Química

DOI:

https://doi.org/10.3989/gya.2004.v55.i3.191

Keywords:

Hake liver oil, Oxidative deterioration, Rancidity

Abstract

Hake liver (Merluccis hubbsi) is a by-product of the fillet industry and is used as a source of oil . In the present paper the oil content of livers stored at 4ºC and -20ºC is studied compared to that of the oil extracted from livers and stored under the same conditions. Oil contained in livers stored at -20ºC was oxidized in two weeks; the oil extracted from livers and stored under the same conditions was preserved for several months. The problem is that once the oil becomes deteriorated in livers it is not possible to stabilize it by adding antioxidants. Thus it is necessary to store livers at temperatures lower than -20ºC, to extract the oil as soon as possible, to add the correct antioxidants and to store it under refrigeration, in order to obtain a high quality oil.

Downloads

Download data is not yet available.

Downloads

Published

2004-09-30

How to Cite

Grompone MA, Pagano MT, Pinchak Y, Harispe R. Comparative study of oil deterioration during the storage of hake liver and its oil. Grasas aceites [Internet]. 2004Sep.30 [cited 2025May1];55(3):291-5. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/191

Download Citation

Issue

Vol. 55 No. 3 (2004)

Section

Research

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.

All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.

Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.