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Effects of storage temperature and alpha-tocopherol on oil recovered from sardine mince.

Author(s) : SELMI S., LIMAM Z., BATISTA I., et al.

Type of article: Article, IJR article

Summary

Sardine oil released during sardine mince preparation showed good quality with a low hydroperoxide content, excellent colour and high content (19.23%) of eicosapentaenoic acid. Recovered sardine oil was stored at two different temperatures (4 and 35°C) for 28 days with or without the addition of alpha-tocopherol (50 and 100 ppm). Peroxide values and thiobarbituric acid reactive substances of control sardine oil significantly increased to reach 29.9 meq O2/kg oil and 46.48 mg MA/kg during storage at 35°C, but the increase was considerably less (4.36 meq O2/kg oil and 13.21 mg MA/kg oil respectively) in oil stored at 4°C. A slight increase (1.5%) in the free fatty acid content was recorded in oil stored at 35°C. A significant decrease of polyunsaturated fatty acids was recorded after storage, particularly in oil stored at 35°C, while higher percentages of saturated and monounsaturated fatty acids were observed. Storage at 4°C combined with addition of a-tocopherol (100 ppm) had a beneficial effect on sardine oil stability.

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Pages: 1315-1322

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Details

  • Original title: Effects of storage temperature and alpha-tocopherol on oil recovered from sardine mince.
  • Record ID : 30001064
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 34 - n. 5
  • Publication date: 2011/08

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