Albrecht-Ruiz Miguel, Vito-Villa Jordan, Cueva Martínez Pedro, Salas-Maldonado Alberto
Biochemistry and Biopolymers Area, Research Direction-DIDITT, Technological Institute of Production, Callao, Peru.
Callao Fishing and Aquaculture CITE (Center for Productive Innovation and Technology Transfer), Technological Institute of Production, Callao, Peru.
Int J Food Sci. 2025 Apr 21;2025:5537919. doi: 10.1155/ijfo/5537919. eCollection 2025.
Oxidation in fishmeal (FM) can generate sufficient heat to potentially trigger combustion, making it essential to assess its risk of self-ignition before transport to prevent fires. Ethoxyquin, commonly used to mitigate this risk, has been banned in some markets due to its genotoxicity, driving the search for alternative antioxidants. The traditional method to evaluate this risk, the SW-846 1050 test, is costly and time-consuming. We used the simpler and cheaper OXITEST method to assess the oxidative stability of FM by comparing oxygen consumption in FM with and without antioxidants. Fresh FM without antioxidants was used, which was stored at -30°C for 6 months. FM contained 7.2% moisture, 18.8% ash, 64.3% protein, and 9.7% crude fat; of the lipids, 75% were neutral, and 25% were phospholipids. The fatty acid profile of the lipids revealed high levels of EPA and DHA, with a DHA/EPA ratio greater than 1, which makes the FM more prone to oxidation compared to anchovy oil. Initial results demonstrated oxygen consumption in FM samples, although the inflection point (IP) was not detected. In a second step, after optimizing the sample volume (50 g), temperature (80°C), and time (4 h), oxygen consumption was evaluated by OXITEST in FM samples with increasing concentrations of ethoxyquin, demonstrating an inverse correlation between concentrations of ethoxyquin and oxygen consumption (Pearson's linear). Finally, we evaluated FM samples with various commercial antioxidants and compared the area under the curve for oxygen pressure versus time using FM alone as a negative control and FM with 750 ppm of ethoxyquin as the positive control. OXITEST measurements revealed differences in the rate of oxygen pressure loss among the studied agents, offering a comparative measure of antioxidant efficiency. The OXITEST method can be employed as a rapid and cost-effective method to evaluate oxidative stability and the effectiveness of antioxidants in FM.
鱼粉（FM）中的氧化作用会产生足够的热量，有可能引发燃烧，因此在运输前评估其自燃风险以预防火灾至关重要。常用的减轻这种风险的乙氧喹因，由于其基因毒性，在一些市场已被禁止使用，这促使人们寻找替代抗氧化剂。评估这种风险的传统方法，即SW - 846 1050测试，成本高且耗时。我们使用了更简单、更便宜的OXITEST方法，通过比较添加和不添加抗氧化剂的鱼粉中的氧气消耗量来评估鱼粉的氧化稳定性。使用了未添加抗氧化剂的新鲜鱼粉，将其在-30°C下储存6个月。鱼粉含有7.2%的水分、18.8%的灰分、64.3%的蛋白质和9.7%的粗脂肪；在脂质中，75%为中性脂质，25%为磷脂。脂质的脂肪酸谱显示富含二十碳五烯酸（EPA）和二十二碳六烯酸（DHA），DHA/EPA比值大于1，这使得该鱼粉比鳀鱼油更容易氧化。初步结果显示了鱼粉样品中的氧气消耗情况，尽管未检测到拐点（IP）。在第二步中，优化样品量（50克）、温度（80°C）和时间（4小时）后，通过OXITEST评估了添加不同浓度乙氧喹因的鱼粉样品中的氧气消耗情况，结果表明乙氧喹因浓度与氧气消耗之间呈负相关（皮尔逊线性相关）。最后，我们评估了添加各种商业抗氧化剂的鱼粉样品，并以单独的鱼粉作为阴性对照，以添加750 ppm乙氧喹因的鱼粉作为阳性对照，比较了氧气压力与时间曲线下的面积。OXITEST测量结果显示，在所研究的试剂中，氧气压力损失速率存在差异，这为抗氧化剂效率提供了一种比较方法。OXITEST方法可作为一种快速且经济高效的方法，用于评估鱼粉的氧化稳定性和抗氧化剂的有效性。
