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Effect of certain proteins on the stabilisation of fish oil.

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Relation http://ir.cftri.com/3851/
 
Title Effect of certain proteins on the stabilisation of fish oil.
 
Creator Sen, D. P.
Padival, R. A.
 
Subject 03 Proteins
Fish
 
Description In model experiments, groundnut protein isolate (GNP), defeated and deodourised fish protein concentrate (FPC) from
oil-sardine (Sardinella longiceps) fish and leaf protein (LP) were found to have certain stablishing effect on sardine oil.
The effect of FPC and GNP was primarily due to proteins; with LP it was partly due to proteins and partly due to
petroleum ether-soluble factor(s). Nature of stablising effect observed with these materials was different from that
with butylated hydroxy anisole (BHA). The effect of these proteins was to prolong the induction period and no effect
was observed in more rapid phase of oxidation. BHA had inhibitory effect in both the stages.
 
Date 1970
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3851/1/JFST_1970_7_3_153-158.pdf
Sen, D. P. and Padival, R. A. (1970) Effect of certain proteins on the stabilisation of fish oil. Journal of Food Science and Technology, 7 (3). pp. 153-158. ISSN 0022-1155