Skip to main content
SpringerLink
Log in

Cholesterol oxidation in some processed fish products

  • Published:
Journal of the American Oil Chemists' Society

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  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. Schroepfer, G.J., Oxysterols: Modulators of Cholesterol Metabolism and Other Processes. Physiol. Rev. 80:361–554 (2000).

    CAS  Google Scholar 

  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. 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).

    Article  CAS  Google Scholar 

  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. 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).

    Article  CAS  Google Scholar 

  7. Ohshima, T., N. Li, and C. Koizumi, Oxidative Decomposition of Cholesterol in Fish Products, J. Am. Oil Chem. Soc. 70: 595–600 (1993).

    CAS  Google Scholar 

  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. 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).

    Article  Google Scholar 

  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. 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).

    Article  Google Scholar 

  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).

    Article  CAS  Google Scholar 

  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).

    CAS  Google Scholar 

  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).

    CAS  Google Scholar 

  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).

    Article  CAS  Google Scholar 

  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. 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).

    Article  Google Scholar 

  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).

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science, Swedish University of Agricultural Sciences, SLU, Box 7051, S-750 07, Uppsala, Sweden

    Jana Pickova & Paresh C. Dutta

Authors
  1. Jana Pickova
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Paresh C. Dutta
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Paresh C. Dutta.

About this article

Cite this article

Pickova, J., Dutta, P.C. Cholesterol oxidation in some processed fish products. J Amer Oil Chem Soc 80, 993–996 (2003). https://doi.org/10.1007/s11746-003-0809-7

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-003-0809-7

Key Words

Search

Navigation