Abstract
Off odors and flavors in fish oils arise from contamination from metabolites, from the spoilage of fish protein, or from oxidation products of the oil itself. The resulting odors and flavors can render the oil less desirable for many applications. Odors or flavors in the flesh of animals or poultry fed fish oil come more from the polyunsaturated nature of the fish oil than from the oxidation products or flavor and odor of the oil that is fed. Odors and flavors can be removed by refining methods or in some cases, masked by use of certain additives.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Anglemier, A.F., and J.E. Oldfield, J. Animal Sci. 16:922–926 (1957).
Chang, S., in “Fish Oils,” Edited by M.E. Stansby, Avi Publishing Co., Inc., Westport, Conn., 1967.
Davies, W.L., and E. Gill, Chem. Ind. (London) 55:141T-146T (1936).
DeSesa, R.J., in “Fish Oils,” Edited by M.E. Stansby, Avi Publishing Co., Inc. Westport, Conn., 1967.
Gauglitz, E.J., and E.H. Gruger, JAOCS 42:561–563 (1965).
Hannewijk, J., in “Fish Oils,” Edited by M.E. Stansby, Avi Publishing Co., Inc., Westport, Conn., 1967.
Jellinek, G., and M.E. Stansby, Fish. Bull. 69(1):215–222 (1971).
Karrick, N.L., in “Fish Oils,” Edited by M.E. Stansby, Avi Publishing Co., Inc., Westport, Conn., 1967.
Klose, A.A., H.L. Hanson, E.P. Mecchi, J.H. Anderson, I.V. Streeter and H. Lineweaver, Poultry Sci. 32:82–88 (1953).
Stansby, M.E., Food Technol. 16(4):28–32 (1962).
Stansby, M.E., in “Fish Oils,” Edited by M.E. Stansby, Avi Publishing Co., Inc., Westport, Conn., 1967.
Stansby, M.E., and G. Jellinek, in “The Technology of Fishery Products,” Edited by R. Kreutzer, The Fishing News (Books) Ltd., London, 1965.
Wyatt, C.J., and E.A. Day, J. Food Sci. 28:305–312 (1963).
Yu, T.C., and E.A. Day, Ibid. 26:192–197 (1961).
Author information
Authors and Affiliations
Additional information
National Marine Fisheries Service, U.S. Department of Commerce.
About this article
Cite this article
Stansby, M.E. Flavors and odors of fish oils. J Am Oil Chem Soc 48, 820–823 (1971). https://doi.org/10.1007/BF02609291
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF02609291