Journal of the American Oil Chemists' Society

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

Cholesterol oxidation in some processed fish products

Article

Abstract

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 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Teshima, S., Sterols of Crustaceans, Molluscs and Fish, in Physiology and Biochemistry of Sterols, edited by G.W. Patterson and W.D. Nes, American Oil Chemists’ Society, Champaign, 1990, pp. 229–256.Google Scholar
  2. 2.
    Schroepfer, G.J., Oxysterols: Modulators of Cholesterol Metabolism and Other Processes. Physiol. Rev. 80:361–554 (2000).Google Scholar
  3. 3.
    Ohshima, T., Formation and Content of Cholesterol Oxidation Products in Seafood and Seafood Products, in Cholesterol and Phytosterol Oxidation Products: Analysis, Occurrence, and Biological Effects, edited by F. Guardiola, P.C. Dutta, R. Codony, and G.P. Savage, AOCS Press, Champaign, 2002, pp. 186–203.Google Scholar
  4. 4.
    Osada, K., T. Kodama, C. Li, K. Yamada, and M. Sugano, Levels and Formation of Oxidized Cholesterols in Processed Marine Foods, J. Agric. Food Chem. 41:1893–1898 (1993).CrossRefGoogle Scholar
  5. 5.
    Padley, F.B., F.D. Gunstone, and J.L. Harwood, Occurrence and Characteristics of Oils and Fats, in The Lipid Handbook, edited by F.D. Gunstone, J.L. Harwood, and F.B. Padley, Chapman & Hall, London, 1994, pp. 47.Google Scholar
  6. 6.
    Naylor, R.L., R.J. Goldburg, J.H. Primavera, N. Kautsky, M.C.M. Beveridge, J. Clay, C. Folke, J. Lubchenco, H. Mooney, and M. Troell, Effect of Aquaculture on World Fish Supplies, Nature 405:1017–1024 (2000).CrossRefGoogle Scholar
  7. 7.
    Ohshima, T., N. Li, and C. Koizumi, Oxidative Decomposition of Cholesterol in Fish Products, J. Am. Oil Chem. Soc. 70: 595–600 (1993).Google Scholar
  8. 8.
    Tufft, L.S., Rendering, in Bailey’s Industrial Oil & Fat Products, edited by Y.H. Hui, John Wiley & Sons, New York, 1996, Vol. 5, pp. 1–20.Google Scholar
  9. 9.
    Koning, A.J. de, K.D. Hearshaw, and G. van der Merwe, Free and Esterified Cholesterol in a Number of South African Fish Oils and Their Corresponding Meals, Fett Wiss. Technol. 95:27–31 (1993).CrossRefGoogle Scholar
  10. 10.
    Hands, E.S., Lipid Composition of Selected Foods, in Bailey’s Industrial Oil & Fat Products, edited by Y.H. Hui, John Wiley & Sons, New York, 1996, Vol. 1, pp. 441–505.Google Scholar
  11. 11.
    Scolari, M., U. Luzzana, L. Stefani, T. Mentasti, V.M. Moretti, C. Lopez, and R.W. Hardy, Quantification of Cholesterol Oxidation Products in Commercial Fish Meals and Their Formation During Storage, Aquacult. Res. 31:785–791 (2000).CrossRefGoogle Scholar
  12. 12.
    Pickova, J., P.C. Dutta, P.-O. Larsson, and A. Kiessling, Early Embryonic Cleavage Pattern, Hatching Success and Egg-Lipid Fatty Acid Composition: Comparison of Cod Stocks, Can. J. Fish Aquat. Sci. 54:2410–2416 (1997).CrossRefGoogle Scholar
  13. 13.
    Larkeson, B., P.C. Dutta, and I. Hansson, Effects of Frying and Storage on Cholesterol Oxidation in Minced Meat Products, J. Am. Oil Chem. Soc. 77:675–680 (2000).Google Scholar
  14. 14.
    Li, N., T. Ohshima, K. Shozen, H. Ushio, and C. Koizumi, Effects of the Degree of Unsaturation of Coexisting Triacylglycerols on Cholesterol Oxidation, 71:623–627 (1994).Google Scholar
  15. 15.
    Hansen, T.B., L.H. Skibsted, and H.J. Andersen, The Influence of the Anticaking Agent Potassium Ferrocyanide and Salt on the Oxidative Stability of Frozen Minced Pork Meat, Meat Sci. 43:135–144 (1996).CrossRefGoogle Scholar
  16. 16.
    Tóth, L., and K. Potthast, Chemical Aspects of the Smoking of Meat and Meat Products, in Advances in Food Research, edited by C.O. Chichester, E.M. Mrak, and B.S. Schweigert, Academic Press, San Diego, 1984, Vol. 29, pp. 87–150.Google Scholar
  17. 17.
    Paniangvati, P., A.J. King, A.D. Jones, and B.G. German, Cholesterol Oxides in Foods of Animal Origin, J. Food Sci. 60:1159–1174 (1995).CrossRefGoogle Scholar
  18. 18.
    Li, S.X., G. Cherian, D.U. Ahn, R.T. Hardin, and J.S. Sim, Storage, Heating, and Tocopherols Affect Cholesterol Oxide Formation in Food Oils, J. Agric. Food Chem. 44:3830–3834 (1996).CrossRefGoogle Scholar

Copyright information

© AOCS Press 2003

Authors and Affiliations

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

Personalised recommendations