Cholesterol oxidation in some processed fish products

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.

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Correspondence to Paresh C. Dutta.

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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

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Key Words

  • Cholesterol oxidation products
  • COP
  • fish meal
  • fish oil
  • fish products
  • fish roe