Stability of crude herring oil produced from fresh byproducts:: Influence of temperature during storage

Crude herring oil, extracted from fresh byproducts, was stored at 0, 20, and 50 degreesC in order to study the effect of temperature on lipid oxidation. The oil had an initial peroxide value (PV), anisidine value (AV), and free fatty acids of 0.7 meq peroxides/kg of lipid, 0.4, and 0.6%, respectively. During storage, the oil reached the secondary oxidation stage for all 3 temperatures. The formation of fluorescent compounds was inhibited at 0 degreesC. Significant decrease of the alpha-tocopherol content was found after storage at 0 and 20 degreesC, but no consumption occurred at 50 degreesC. The development of oxidation products over time exhibited a temperature-dependency with a very good correlation.