Salmon oil

Changes in fatty acid compositions of total serum and lipoprotein particles, in growing rats given protein-deficient diets with either hydrogenated coconut or salmon oils as fat sources. Br J Nutr 1994 71(3) 375-387. 

Malonaldehyde has been detected in the leaves of pea and cotton plants. It is found in many foodstuffs and can be present at high levels in rancid foods. It has been detected in fish meat, fish oil, rancid salmon oil, rancid nuts, rancid flour, orange juice essence, vegetable oils, fats, fresh frozen green beans, milk, milk fat, lye bread and in raw, cured and cooked meats (United States National Library of Medicine, 1997). 

Recent studies on salmon flavors revealed that a single compound appears to be responsible for the characterizing cooked salmon flavor (39). The cooked salmon flavor compound was found to have an extremely low threshold, and was Initially detected only by odor assessment of a fraction eluting at Ig of 9.6-9.7 on a Carbowax 20M packed column when headspace volatiles were analyzed from canned salmon meat. Accelerated oxidation of salmon oil did not yield salmon-llke aromas before the development of fishy oxidized aromas. However, when salmon oil was coated onto Cellte supports, and allowed to oxidize at room temperature, a distinct salmon-loaf-llke aroma developed within 24 h after Initiation of oxidation. A variety of supports were evaluated In model systems with salmon oil for their ability to produce the salmon aroma compound. Odor assessments of the oxidizing systems Table II Indicated that a range of odors developed from salmon-loaf-llke to oxidized fishy aromas, and only the Cellte system provided the aroma. 

The Interaction of the carotenoid and the fatty acid fractions on Cellte were both necessary for the odor development to occur. Studies designed to confirm an Interaction of the carotenoid and fatty acid fractions In the development of salmon flavors showed that when carotenoid fractions from salmon oils were separated from the acylglycerol fraction by column chromatography, neither yielded a salmon-llke aroma during oxidation (Table III). 

However, when the carotenoids and acylglycerols were recombined, the salmon aroma developed. Combinations of alternate sources of fish acylglycerols along with crayfish carotenoids revealed that the necessary component for salmon flavor development was the presence of carotenoids specifically derived from salmon oil (Table III). Such results strongly suggest that the compound Is derived by co-oxldatlon of fish acylglycerols with salmon carotenoids, and that the precursor Is located In the carotenoid fraction. 

In addition to the directed oxidation process responsible for the characteristic salmon flavor compound, carotenoids also were observed to Influence oxidation of polyunsaturated fatty acids In salmon oil systems (39). Typically, lipid oxidation of oils high In n-3 fatty acids produce Isomeric 2,4-heptadlenals as the major... 

Retail product No. 1 of Table 5 is likely to be simply salmon waste oil, the fish name conferring an elite status. Our research (Ackman, unpublished) suggests that many salmon oil encapsulated oils are unrelated to any salmon oil in fatty acid composition. In 1989, our analysis showed many products of this type to be exaggerated as to omega-3 fatty acid content (85), and a more recent European survey in 1998 gave comparable results and reported on quality (86). 

Hu, M., McClements, J., and Decker, E.A., Impact of whey protein emulsifiers on the oxidative stabihty of salmon oil-in-water emnlsions, J. Agric. Food Chem., 51,1435, 2003. 

Figure 4.11 NMR spectrum the carbonyl region of salmon oil (a) and seal oil (b). Peak assignments are given in Table 4.4. Instrument details are given...

Table 4.4 Signal assignment of (a) salmon oil [spectrum illustrated in Fig. 4.11(a)] (b) seal oil [spectrum illustrated in Fig. 4.11(b)]. DHA = 4,7,10,13,16,19-docosahexaenoic acid EPA = 5,8,11,14,17-eicosopentaenoic acid...

Identification of the FAs can be achieved, more or less accurately, with conventional methods or, more acceptably, with mass spectrometry (MS). The conventional methods are based on comparison between the retention times of the components to be identified with those of known FAs in a synthetic or natural mixture. It is convenient to use commercially available standard mixtures of saturated, and mono-and polyunsaturated FAMEs (from Sigma, Matreya, Nu-Chek-Prep, Larodan, etc.). In their absence, natural lipid extracts are also useful. A good start can be made with the methylation of peanut oil, because it contains the most common EAs (16 0,18 0, 18 1, 18 2) together with several long-chain saturated EAs (20 0, 22 0, 24 0) (Fig. 4). For the analysis of complex marine oUs, the use of FAMEs, prepared from cod liver oil or salmon oil containing very different highly polyunsaturated n-3 fatty acids, is... 

From Hu et al. (2003a). Emulsion prepared with 5 wt% salmon oil, 0.2% protein, and 94.8% 5 mM acetate-imidazole buffer (pH 3.0). Sweet whey contained 12.1 wt% protein whey protein isolate contained 97.6 wt% protein consisting of 55-61% 8-lactoglobulin, 19-22% a-lactalbumin and 6-8% bovine serum albumin. 

Antioxidants in emulsion (20 ppm) Added emulsifier (%) Olive oil emulsion Continous phase Salmon oil emulsion Continuous phase... 

Dramatic reductions in the concentrations of plasma triglycerides and VLDL have been observed in both normolipidemic [10-12] and hyperlipidemic subjects [3-13] fed diets supplemented with fish oils. Harris et al. [12] compared the effect of salmon oil and vegetable oil and found that plasma cholesterol levels were reduced similarly with both salmon oil-rich and vegetable oil-rich diets. In contrast, plasma triglyceride levels fell 33% in the salmon oil diet, but were unchanged after the vegetable oil diet. 

Harris WS, Connor WE (1980) The effects of salmon oil upon plasma lipids, lipoproteins and triglyceride clearance. Trans Assoc Am Physidans 43 14... 

Figure 47. Separation of salmon oil fatty acid ethyl esters with pc-SFC...

Javeed Akhtar, M., Jacquot, M., Arab-Tehrany, E., Gaiani, C., Linder, M. and Desobry, S. (2010). Control of salmon oil photo-oxidation during storage in HPMC packaging film Influence of film colour. Food Chemistry, 120,395 01. 

El-Mashad HM, Zhang R, Avena-BustiUos RJ. A two-step process for biodiesel production from salmon oil. Biosyst Eng 2008 99 220-227. 

---