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1 National Food Institute, Technical University of Denmark 2 Division of Industrial Food Research, National Food Institute, Technical University of Denmark 3 Olympic Seafood AS 4 Norwegian Institute of Food, Fisheries and Aquaculture Research
The main objective of this study was to investigate the effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage. Krill oil was incubated at two different temperatures (20 and 40°C) for 28 or 42 days. The oxidative stability of krill oil was assessed by peroxide value and anisidine value, measurement of lipid derived volatiles, lipid classes and antioxidants. The non-enzymatic browning reactions were assessed through the measurement of pyrroles, free amino acids content and Strecker-derived volatiles. The increase of incubation temperature firstly increased the lipid oxidation in krill oil and subsequently the non-enzymatic browning reactions. The occurrence of these reactions was most likely due to the reaction between α-dicarbonyl or carbonyl compounds with amino acids or ammonia. In addition to tocopherol and astaxanthin esters, the formation of pyrroles might help to protect the krill oil against lipid oxidation. © 2014 Elsevier Ltd. All rights reserved.
Food Chemistry, 2014, Vol 157, p. 398-407
Marine phospholipids; Krill oil; Lipid oxidation; Non-enzymatic browning; Pyrrolization; Strecker degradation; Amino acids; Glycosylation; Phospholipids; Temperature; Effect of temperature; Incubation temperatures; Non-enzymatic browning reactions; Oxidative stability; Oxidation
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