326
Views
10
CrossRef citations to date
0
Altmetric
Research Note

Fatty Acid Composition and Oxidative Stability of Fish Oil Products in Turkish Retail Market

, , &
Pages 322-329 | Published online: 08 May 2013

REFERENCES

  • Ackman , R. G. 1989 . Nutritional composition of fats in sea foods . Prog. Food Nutr. Sci. , 13 : 161 – 241 .
  • AOCS . 1994 . The Official Methods and Recommended Practices of the American Oil Chemists’ Society , Champaign , IL : Author . pp. Ca 5a–40, Cd 8–53
  • Ashton , I. P. , Unilever , R. and Sharnbrook , D. 2002 . “ Understanding lipid oxidation in fish ” . In Safety and Quality Issues in Fish Processing , Edited by: Bremner , H. A. 254 – 285 . Cambridge , , United Kingdom : Woodhead Publishing Limited .
  • Bassir , O. 1971 . Handbook of Practical Biochemistry , 2nd , Ibadan , , Nigeria : Ibadan University Press .
  • British Nutrition Foundation . 1992 . Unsaturated Fatty Acids. Nutritional and Physiological Significance (Report of British Nutrition Foundation) , 156 – 157 . London , , United Kingdom : Chapman & Hall .
  • Codex . 1999 . Codex alimentarius standard for edible fats and oils 19 – 1981 . Codex stan
  • FAO. 2008, June. The international fish trade and world fisheries. Retrieved from http://www.fao.org/newsroom/common/ecg/1000850/en/fishtradefacts08b.pdf (http://www.fao.org/newsroom/common/ecg/1000850/en/fishtradefacts08b.pdf)
  • Freeman , M. P. 2000 . Omega-3 fatty acids in psychiatry . A review. Annu. Rev. Clin. Psychol. , 12 : 159 – 165 .
  • Gamez-Meza , N. , Higuera-Ciapara , L. , Calderon De La Barca , A. M. , Vazquez-Moreno , L. , Noriega-Rodriguez , J. and Angulo-Guerrero , O. 1999 . Seasonal variation in the fatty acid composition and quality of sardine oil from Sardinops sagax caeruleus of the Gulf of California . Lipids , 34 : 639 – 642 .
  • Gogus , U. and Smith , C. 2010 . n-3 Omega fatty acids: A review of current knowledge . Int. J. Food Sci. Technol. , 45 : 417 – 436 .
  • Gracey , J. R. , Collins , D. S. and Huey , R. 1999 . Meat Hygiene , Philadelphia , PA : W. B. Saunders Company .
  • Canada , Health . 2009 . Evidence for Quality of Finished Natural Health Products , Ottawa , ON : Canada: Natural Health Products Directorate, Health Canada .
  • Hoffman , D. R. , Birch , E. E. , Birch , D. G. and Uauy , R. D. 1993 . Effects of supplementation with omega 3 long-chain polyunsaturated fatty acids on retinal and cortical development in premature infants . Am. J. Clin. Nutr. , 57 : 807 – 812 .
  • Ichihara , K. , Shibahara , A. , Yamamoto , K. and Nakayama , T. 1996 . An improved method for rapid analysis of the fatty acids of glycerolipids . Lipids , 31 : 535 – 539 .
  • IUPAC . 1987 . “ Method number 2.504. Determination of the p-anisidine value (p-A.V.) ” . In Standard Methods for the Analysis of Oils, Fats and Derivatives , 7th , Edited by: Paquot , C. and Hautfenne , A. Oxford , , United Kingdom : Blackwell Scientific .
  • Kolanowski , W. 2010 . Omega-3 LC PUFA contents and oxidative stability of encapsulated fish oil dietary supplements . Int. J. Food Prop. , 13 : 498 – 511 .
  • Kolanowski , W. , Jaworska , D. and Weibrodt , J. 2007 . Importance of instrumental and sensory analysis in the assessment of oxidative deterioration of omega-3 LC PUFA-rich foods . J. Sci. Food Agric. , 87 : 181 – 191 .
  • Man , Y. B. C. and Setiowaty , G. 1999 . Determination of anisidine value in thermally oxidized palm olein by Fourier transform infrared spectroscopy . J. Am. Oil Chem. Soc. , 76 : 243 – 247 .
  • Orban , E. , Di Lena , G. , Nevigato , T. , Casini , I. , Marzetti , A. and Caproni , R. 2002 . Seasonal changes in meat content, condition index and chemical composition of mussels (Mytilus galloprovincialis) cultured in two different Italian sites . Food Chem. , 77 : 57 – 65 .
  • Ozogul , Y. , Özyurt , G. and Boğa , E. K. 2009 . Effects of Cooking and reheating methods on the fatty acid profile of sea bream treated with rosemary extract . J. Sci. Food Agr. , 89 : 1481 – 1489 .
  • Özyurt , G. and Polat , A. 2006 . Amino acid and fatty acid composition of wild sea bass (Dicentrarchus labrax): A seasonal differentiation . Eur. Food Res. Technol. , 222 : 316 – 320 .
  • Özyurt , G. , Polat , A. and Ozkütük , S. 2005 . Seasonal changes in the fatty acids of gilthead sea bream (Sparus aurata) and white sea bream (Diplodus sargus) captured in Iskenderun Bay, Eastern Mediterranean coast of Turkey . Eur. Food Res. Technol. , 220 : 120 – 124 .
  • Sanders , T. A. B. 2000 . Polyunsaturated fatty acids in the food chain in Europe . Am. J. Clin. Nutr. Suppl. , 71 : 176 – 178 .
  • Shukla , V. K. S. and Perkins , E. G. 1998 . Rancidity in encapsulated health-food oils . Inform. , 9 : 955 – 961 .
  • Simopoulos , A. P. , Leaf , A. and Salem , N. 1999 . Essentiality of and recommended dietary intakes for omega-6 and omega-3 fatty acids . Ann. Nutr. Metab. , 43 : 127 – 130 .
  • Stansby , M. E. 1982 . “ Properties of fish oils and their application to handling of fish and to nutritional and industrial use ” . In Chemistry and Biochemistry of Marine Food Products , Edited by: Martin , R. E. , Flick , G. J. , Hebard , C. E. and Ward , D. R. 75 – 92 . Westport , CT : Avi Publishing .
  • TUIK. 2009. Turkish Statistical Institute, Fisheries Statistics, 2009. Retrieved from http://www.tuik.gov.tr/PreTablo.do?alt_id=47 (http://www.tuik.gov.tr/PreTablo.do?alt_id=47)
  • Turner , R. , McLean , C. H. and Silvers , K. M. 2006 . Are the health benefits of fish oils limited by products of oxidation? . Nutr. Res. Rev. , 19 : 53 – 62 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.