Crude herring oil, extracted from fresh byproducts, was stored at 0, 20, and 50°C in order to study the effect of temperature on lipid oxidation. The oil had an initial peroxide value (PV), anisidine value (AV), and free fatty acids of 0.7 meq peroxides/kg of lipid, 0.4, and 0.6%, respectively. During storage, the oil reached the secondary oxidation stage for all 3 temperatures. The formation of fluorescent compounds was inhibited at 0°C. Significant decrease of the α‐tocopherol content was found after storage at 0 and 20°C, but no consumption occurred at 50°C. The development of oxidation products over time exhibited a temperature‐dependency with a very good correlation.
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Aidos et al. (2002) studied this question.
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