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EFFECT OF SEASONAL FACTORS ON POLYUNSATURATED FATTY ACIDS IN SMOKED SARDINE DURING STORAGE AT DIFFERENT TEMPERATURES.

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

Type of article: Article

Summary

THE EFFECT OF SEASONAL CHANGES IN CHEMICAL COMPOSITION AND STORAGE TEMPERATURE ON THE POLYUNSATURATED FATTY ACIDS OF TOTAL LIPIDS AND LIPID FRACTIONS (TRIGLYCERIDES, PHOSPHOLIPIDS, AND FREE FATTY ACIDS) IN SMOKED SARDINE FILLETS WAS STUDIED. THE 22:6/16:0 ACID RATIO WAS USED TO DETECT CHANGES IN THE PERCENTAGE COMPOSITION OF THE FATTY ACIDS DURING STORAGE. CHANGES WERE MOST EVIDENT IN THE PHOSPHOLIPID AND FREE FATTY ACID FRACTIONS. BOTH SEASONAL FACTORS AND STORAGE TEMPERATURE AFFECTED POLYUNSATURATED FATTY ACID LEVELS. THE DECREASE IN THE 22:6/16:0 ACID RATIO IN RESPONSE TO OXIDATION AND HYDROLYSIS WAS GREATER IN BATCHES STORED AT 1 DEG C AND IN THOSE MADE FROM SMOKED LEANSARDINE, IE WITH LOWER LIPID CONTENT LEVELS. HOW-EVER, IN THE SARDINE WITH THE HIGHER LIPID CONTENT STORED AT -18 DEG C, WEAKENING OF PROTEIN-LIPID LINKAGES APPEARED TO BE THE DETERMINING FACTOR RESPONSIBLE FOR INCREASES IN THE 22:6/16:0 ACID RATIO IN ALL THE FRACTIONS STUDIED EXCEPT THE PHOSPHOLIPIDS.

Details

  • Original title: EFFECT OF SEASONAL FACTORS ON POLYUNSATURATED FATTY ACIDS IN SMOKED SARDINE DURING STORAGE AT DIFFERENT TEMPERATURES.
  • Record ID : 1992-1243
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 24 - n. 5
  • Publication date: 1991

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