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CHANGES IN FATTY ACID COMPOSITION OF FRESH AND FROZEN SARDINE (SARDINA PILCHARDUS W) DURING SMOKING.

Author(s) : BELTRAN A., MORAL A.

Type of article: Article

Summary

STUDY OF THE PROFILES IN TRIGLYCERIDES, PHOSPHOLIPIDS AND FREE FATTY ACIDS IN SARDINES SMOKED FOR 2 HOURS AT 30 DEG C AND THEN 45 MIN AT 75 DEG C. THE OXIDATION DURING SMOKING RESULTS IN LOSSES IN FATTY ACIDS IN N-3C20 AND C22 (WITH INCREASES IN PEROXIDE AND TBA INDEXES). THE CONTENT OF LONG-CHAIN POLYUNSATURATED FATTY ACIDS ARE HIGHER IN SARDINES WHICH ARE FROZEN AND THEN SMOKED. (Bibliogr. int. CDIUPA, FR., 91-274144.

Details

  • Original title: CHANGES IN FATTY ACID COMPOSITION OF FRESH AND FROZEN SARDINE (SARDINA PILCHARDUS W) DURING SMOKING.
  • Record ID : 1992-1753
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 42 - n. 1
  • Publication date: 1991

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