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Oxidative Stability of Fish Oil Blended with Butter

✍ Scribed by M. Shiota; H. Konishi; K. Tatsumi

Book ID
117978990
Publisher
American Dairy Science Association
Year
1999
Tongue
English
Weight
117 KB
Volume
82
Category
Article
ISSN
0022-0302

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## Abstract The effects of blending camelina oil with a number of fish oils on oxidative stability and fishy odour were evaluated. Camelina oil was found to be more stable than tuna oil, β€˜omega‐3’ fish oil and salmon oil as indicated by predominantly lower ρ‐anisidine (AV), thiobarbituric acid reac