Storage stability of liver oil from two ray ( Rhinoptera bonasus and Aetobatus narinari) species from the Gulf of Mexico

The effect of storage time on the quality of liver oil from two commercial rajiform species ( Rhinoptera bonasus and Aetobatus narinari) captured in the Gulf of Mexico (State of Campeche coast line) was evaluated. Oil characterisation was conducted by physical (specific gravity, saponification index...

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Bibliographic Details
Published in:Food chemistry 2010-04, Vol.119 (4), p.1578-1583
Main Authors: Navarro-García, Gerardo, Ramírez-Suárez, Juan C., Cota-Quiñones, Elizabeth, Márquez-Farías, Fernando, Bringas-Alvarado, Lorena
Format: Article
Language:English
Subjects:
Aetobatus narinari
anisidine value
Biological and medical sciences
carotenes
DHA
dienoic fatty acids
docosahexaenoic acid
Fat industries
fatty acid composition
fish liver oils
fish products
Food industries
free fatty acids
Fundamental and applied biological sciences. Psychology
Lipid oxidation
lipid peroxidation
Liver oil
marine fish
oxidative stability
peroxide value
Rajiform
Rajiformes
Rhinoptera bonasus
shelf life
storage conditions
tocopherols
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Summary:The effect of storage time on the quality of liver oil from two commercial rajiform species ( Rhinoptera bonasus and Aetobatus narinari) captured in the Gulf of Mexico (State of Campeche coast line) was evaluated. Oil characterisation was conducted by physical (specific gravity, saponification index and water content) and chemical analyses (fatty acid content, carotenes and tocopherols) whilst storage stability (peroxide value, free fatty acids, conjugated dienes, anisidine value and changes in docosahexaenoic acid, DHA and content) was studied for 87 days at 25 °C. Increases ( p < 0.05) in free fatty acids, conjugated dienes, peroxide value and anisidine value, and a decrease ( p < 0.05) in DHA were observed during the storage time for both oil species as oxidation proceeded. It was concluded that R. bonasus and A. narinari oils lasted for 52 and 66 days under these storage conditions, respectively.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2009.09.045