Oxidative Stability of Powdery Tridocosahexaenoin Included in Cyclodextrin and Its Application to Fish Meal Paste

• Published in: Bioscience, biotechnology, and biochemistry Vol. 61; no. 8; pp. 1376 - 1378
• Main Authors: Yoshii, Hidefumi, Furuta, Takeshi, Kawasaki, Kenichi, Hirano, Hiroshi, Funatsu, Yasuhiro, Toyomi, Akira, Nakayama, Suguru
• Format: Journal Article
• Language: English
• Published: Tokyo Taylor & Francis 1997; Japan Society for Bioscience Biotechnology and Agrochemistry; Oxford University Press
• Subjects: Biological and medical sciences; cyclodextrin; Fish and seafood industries; Food industries; Fundamental and applied biological sciences. Psychology; powdery encapsulation; tridocosahexaenoin; X-ray diffractogram; Encapsulation; Kamaboko; Fish paste; Stability; Polyunsaturated fatty acid; Shelf life; Docosahexaenoic acid; Triglyceride; n-3 fatty acid; Fortified product; Autoxidation; Cyclodextrin; Health food; Fish product; Oxidation
• ISSN: 0916-8451; 1347-6947
• DOI: 10.1271/bbb.61.1376

The inclusion complex between DHA oil containing tridocosahexaenoin to 45% and cyclodextrin (CD) was prepared by a twin-screw kneader. The powder form of DHA oil was examined for its stability against oxidation as such or in the form of a mixture with fish meal paste ("kamaboko"). The powdery tridocosahexaenoin exhibited marked resistance against autoxidation for a long period, during which the peroxide value remained constant at a marginal level. Above all, POV for the powdery tridocosahexaenoin with α-CD remained virtually unchanged for 20 days without using any antioxidant during storage at 4°C, and seemed to be effective for fortifying fish meal products.