Comparison of rancimat evaluation modes to assess oxidative stability of fish oils
| Author | dc.contributor.author | Méndez, Eduardo | |
| Author | dc.contributor.author | Sanhueza, Julio | |
| Author | dc.contributor.author | Speisky Cosoy, Hernán | |
| Author | dc.contributor.author | Valenzuela Bonomo, Carlos | |
| Admission date | dc.date.accessioned | 2018-12-20T15:09:18Z | |
| Available date | dc.date.available | 2018-12-20T15:09:18Z | |
| Publication date | dc.date.issued | 1997 | |
| Cita de ítem | dc.identifier.citation | JAOCS, Journal of the American Oil Chemists' Society, Volumen 74, Issue 3, 2018, Pages 331-332 | |
| Identifier | dc.identifier.issn | 0003021X | |
| Identifier | dc.identifier.other | 10.1007/s11746-997-0146-5 | |
| Identifier | dc.identifier.uri | https://repositorio.uchile.cl/handle/2250/158017 | |
| Abstract | dc.description.abstract | Two Rancimat evaluation modes, the induction period (IP), and the time needed to achieve a selected difference in conductivity (tΔK) were compared for assessing relative stability of anchovy sardine, and hake liver oils. Mean coefficients of variation were 2.5 and 2.4% for IP and tΔK values, respectively, for oils oxidized in the range 55-90°C. Natural logarithms of IP and tΔK values varied linearly with temperature (P< 0.001). A linear relationship (r = 0.999) was established between the IP and tΔK values (P< 0.001). Relative oxidative stability of fish oils was determined with the same degree of confidence by either IP or tΔK values. | |
| Lenguage | dc.language.iso | en | |
| Publisher | dc.publisher | American Oil Chemists' Society | |
| Type of license | dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Chile | |
| Link to License | dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/cl/ | |
| Source | dc.source | JAOCS, Journal of the American Oil Chemists' Society | |
| Keywords | dc.subject | Conductivity difference | |
| Keywords | dc.subject | Fish oil | |
| Keywords | dc.subject | Induction period | |
| Keywords | dc.subject | Oxidative stability | |
| Keywords | dc.subject | Rancidity | |
| Keywords | dc.subject | Rancimat | |
| Título | dc.title | Comparison of rancimat evaluation modes to assess oxidative stability of fish oils | |
| Document type | dc.type | Artículo de revista | |
| Cataloguer | uchile.catalogador | SCOPUS | |
| Indexation | uchile.index | Artículo de publicación SCOPUS | |
| uchile.cosecha | uchile.cosecha | SI |
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Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 Chile