| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
|
|
|
|||||||
|
|||||||||
1 Technology and Research Institute, Snow Brand Milk Products Co., Ltd., 1-1-2 Minamidai, Kawagoe, Saitama 350-1165, Japan
2 Nutritional Science Laboratory, Snow Brand Milk Products Co., Ltd., 1-1-2 Minamidai, Kawagoe, Saitama 350-1165, Japan
The oxidative stability of fish oil blended with milk products was evaluated. Oxidation of the oil blend was determined by peroxide value and rancimat test. Improved oxidative stability was observed for fish oil blended with butter. Unsalted and salted butters showed no difference in improvement of effect on oxidative stability of fish oil. No influence on oxidative stability for the fish oil was observed with butter oil, which was the oil fraction of butter. These studies suggested that the improved oxidative stability of fish oil-butter blend was due to the hydrophilic fraction of butter and that butter could improve the oxidative stability of polyunsaturated oils such as fish oil.
Key Words: butter • antioxidant • fish oil
Submitted on August 7, 1998
Accepted on May 17, 1999
This article has been cited by other articles:
|
|
 |
|
  D. R. Henning, R. J. Baer, A. N. Hassan, and R. Dave Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads. J Dairy Sci, April 1, 2006; 89(4): 1179 - 1188. [Abstract] [Full Text] [PDF]
|
|
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
