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Oxidative Stability of ω3-rich Camelina Oil and Camelina Oil-based Spread Compared with Plant and Fish Oils and Sunflower Spread

✍ Scribed by D. Ní Eidhin; J. Burke; D. O'Beirne

Book ID: 108825298
Publisher: Institute of Food Technologists
Year: 2003
Tongue: English
Weight: 507 KB
Volume: 68
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2003.tb14163.x

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Oxidative stability and acceptability of

Oxidative stability and acceptability of camelina oil blended with selected fish oils

✍ Deirdre Ní Eidhin; David O'Beirne 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 397 KB

## 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, ‘omega‐3’ fish oil and salmon oil as indicated by predominantly lower ρ‐anisidine (AV), thiobarbituric acid reac