Concomitant oxidation of fatty acids other than DHA and EPA plays a role in the characteristic off-odor of fish oil

Wen, Yunqi; Xue, Chang-Hu; Zhang, Hongwei; Xu, Lili; Wang, Xiaohan; Bi, Shijie; Xue, Qianqian; Xue, Yong; Li, Zhaojie; Velasco, Joaquı́n; Jiang, Xiaoming

doi:10.1016/j.foodchem.2022.134724

Cited by 10 publications

(1 citation statement)

References 32 publications

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“…In fact, PUFAs are readily degraded by lipid oxidation reactions into a myriad of secondary oxidation products, of which short-chain saturated and unsaturated carbonyl compounds (including both aldehydes and ketones) are supposedly the ones contributing the most to flavor deterioration and the occurrence of off-flavors evoking fishy, metallic, and rancid sensations [314][315][316]. Curiously, it was described that off-odors elicited by the oxidation of PUFAs depend on the specific composition of fatty acids, with different proportions of EPA and DHA modulating the sensory profile [317]. Taking into account the amounts of waste estimated to originate in the seafood industry, the constraints imposed by the perishable nature of these resources could pose an obvious problem of scale that would have to be considered from the operational and financial standpoints.…”

Section: Challenges and Future Directionsmentioning

confidence: 99%

Marine Animal Co-Products—How Improving Their Use as Rich Sources of Health-Promoting Lipids Can Foster Sustainability

Monteiro,

Domingues,

Calado

2024

Marine Drugs

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Marine lipids are recognized for their-health promoting features, mainly for being the primary sources of omega-3 fatty acids, and are therefore critical for human nutrition in an age when the global supply for these nutrients is experiencing an unprecedent pressure due to an ever-increasing demand. The seafood industry originates a considerable yield of co-products worldwide that, while already explored for other purposes, remain mostly undervalued as sustainable sources of healthy lipids, often being explored for low-value oil production. These co-products are especially appealing as lipid sources since, besides the well-known nutritional upside of marine animal fat, which is particularly rich in omega-3 polyunsaturated fatty acids, they also have interesting bioactive properties, which may garner them further interest, not only as food, but also for other high-end applications. Besides the added value that these co-products may represent as valuable lipid sources, there is also the obvious ecological upside of reducing seafood industry waste. In this sense, repurposing these bioresources will contribute to a more sustainable use of marine animal food, reducing the strain on already heavily depleted seafood stocks. Therefore, untapping the potential of marine animal co-products as valuable lipid sources aligns with both health and environmental goals by guaranteeing additional sources of healthy lipids and promoting more eco-conscious practices.

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