Publication Detail

Potential lipid oxidation problems in fatty fish processing

Herbert O. Hultin
MITSG 88-15J

Recent evidence suggests fish oils may aid in a heart-healthy diet. But because of the high concentration of polyunsaturated fatty acids in fish muscle, lipid oxidation is an acute problem in processing fatty fish. Lipid oxidation can lower nutritional quality, produce off-flavors and modify texture and color. In this paper, factors within fish muscle and in processing conditions that contribute to oxidation, such as temperature, pH, metals, salt and mincing, are considered. Several ways processors can control oxidation are discussed.

type: Technical reports

This publication is no longer available from MIT Sea Grant. Use the information in this page to search the The National Sea Grant Library.

Other publications by this author (as Lead)