Menhaden fish oil

The alkadienals could be formed from the autoxidation of PUFA and may contribute desirable arenas to freshly prepared foods (19). Further degradation of alkadienals often increased undesirable flavors. Josephson and Lindsay demonstrated that 2,4-decadienal could produce 2-octenal and ethanal (20) and 2,6-nonadienal could produce 4-heptenal and ethanal (21) via retro-aldol condensation mechanisms. Hsieh et al. (22) reported that iscmers of various alkadienals and alkatrienals gave green, greasy and oxidized fish oil odors in crude menhaden fish oil. 

TABLE 7. Titer and Iodine Values of Fat from Various Livestock Species Including Menhaden Fish Oil. 

Sosenko, I.R.S., Innis, S.M., and Frank, L. (1989) Menhaden Fish Oil, n-3 Polyunsaturated Fatty Acids and Protection of Newborn Rats from Oxygen Toxicity, Pediatr. Res. 25,399-404. 

Environmentai Readily biodeg. environmentally friendly Blown Menhaden Fish Oil Z-3 [Werner G. Smith]... 

Environmentai Readily biodeg. environmentally friendly Precaution Keep away from heat, ignition sources, oxidizing materials Storage Keep container closed when not in use Blown Menhaden Fish Oil Z-6 [Werner G. Smith]... 

Uses Flow, gloss, and leveling aid in paint systems Trade Names Blown Menhaden Fish Oil Z-3 Blown Menhaden Fish Oil Z-6... 

Trade Names Containing Blown Menhaden Fish Oil M M... 

Typical Fatty Acid Composition of Menhaden Fish Oil ... 

One study of this interaction that we performed involved the use of polyvinyl butyral and two different dispersants, menhaden fish oil and phosphate ester. Batches were charged identically, with the exception of the dispersant. One batch was formulated with 4 wt% menhaden fish oil per powder weight, while the other was formulated with 2 wt% phosphate ester per powder weight. After dispersion milling, the MFO batch was very viscous, almost a paste (>20,000 cP), while the phosphate ester batch was extremely fluid (<100 cP). After identical plasticizer and binder additions, the slips were measured to have identical viscosities (approximately 2500 cP). In the MFO batch, the binder s dispersing action far overshadowed the fluidizing action of the MFO. Conversely, the phosphate ester was seen to be a much better dispersant/deflocculant than the MFO. The tapes cast from these slips were nominally identical, as were the fired densities and yields. 

Referring back to the mosaic tile model in Section 2.5, over time some of the rubber bands from particle to particle wrap around the particles instead. This action displaces the menhaden fish oil which then acts like a Type II plasticizer to lubricate the system. The end result of this interaction follows logically out of the mosaic tile model. Fewer rubber band ties between particles result in a weaker tape. More olive oil, or in this case fish oil, in the matrix results in greater deformation under its own weight and higher plastic deformation. As aging time increases with both PVB and MFO in proximity to the particle surface, the tape becomes weaker and floppier and can even discolor the drying surface of the tape. 

As a representative example we used a slip prepared with a high-sur-face-area aluminum oxide with trichloroethylene and ethyl alcohol as the solvents, menhaden fish oil as the dispersant, and polyvinyl butyral, polyethylene glycol, and octyl phthalate as the plasticizers. This batch was prepared using the two-stage milling and mixing procedure described previously, and then a sample was taken for analysis. The sample, 7.56 grams of slip, was diluted in 40 cc of a... 

Supplementation of meat animal diets with fish oil, and fish meal have been reported the degree to which an undesirable fishy flavor occurs depends on which of these is fed. The occurrence of a fishy flavor in bacon was related to the content of long-chain PUFA resulting from excessive supplementation of fish products in the diets of swine (Coxon et al., 1986). Miller et al. (1969) reported a dose-dependent response of long-chain PUFA, especially C20 5 and C22 5, in broiler breast and thigh with supplementation of menhaden fish oil. Undesirable fishy flavors were noted in tissues from birds receiving high levels of supplementation. The authors noted that supplementation of birds for 4 weeks, with subsequent withdrawal for the same time period, resulted in acceptable sensory scores. However, the fatty acid profile of meat from these birds also returned to that of controls. Miller et al. (1967) reported that specific n-3 fatty acids, C18 4, C20 4, C20 5 and C22 5, were associated with the unacceptable flavor of fish oil-supplemented broiler meat. Crawford and Kretsch (1976) identified 21 different volatile products associated with fishy flavor in meat from turkeys supplemented with tuna oil. 

There have been attempts to remove or quench undesirable flavors associated with fish oil-supplemented meat. Miller et al. (1967) fed refined menhaden fish oil in the form of both triglyceride, and ethyl esters of the fatty acids, to determine if there was any difference in the development of fishy flavors. The authors reported no differences, and broiler meat obtained from fish oil-supplemented birds was less acceptable than birds fed control fat (tallow or corn oil). Crawford et al. (1975) further supplemented fish oil diets with a-tocopheryl acetate. Meat from vitamin E-supplemented birds demonstrated a greatly reduced fishy flavor the fatty acid profile was, however, unaffected by vitamin E treatment. 

Menhaden fish oil and poly(vinyl butyral) are often used as a dispersant and binder combination for AI2O3 particles. 

Tricresyl phosphate Phosphate ester Steric acid amide ethylene oxide adduct Menhaden fish oil Natural sardine oil Octadienc ... 

Feeding menhaden (fish) oil at 2% of the dry matter intake of the diet also lowered milk fat concentrations. The level of CL A was increased by approximately 3.6 fold, but there was also a concurrent 4-5 fold rise in the level of vaccenic acid. Increasing the oil intake to 3% had no additional effects. The level of n-3 fatty acids in the milk was increased, mainly due to increased levels of eicosapentaenoic acid (EPA 20 5n-3), as was the level of total trans monoenes. The effects of pasteurization and oxidation on the raw milk were examined but no significant changes were observed and the CLA isomer profile was unchanged. There were no significant flavour differences found between the milk (and butter made from the milk) of cows fed 2% menhaden oil and control samples. The higher polyunsaturated fat content of the butter meant that it was softer at 4°C and 20°C, but the acid value and peroxide value of the butter were similar to those of control samples even after 3 months. A consumer evaluation of milk from cows fed a fish oil diet found no difference in acceptability compared with the control milk (Ramaswamy et al, 2001). 

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