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GAS CHROMATOGRAPHIC ESTIMATION OF OXIDATIVE DETERIORATION IN SARDINE DURING FROZEN STORAGE.

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

Type of article: Article

Summary

THE PERCENTAGE VARIATION IN THE FATTY ACID COMPOSITION OF THE TOTAL LIPIDS, TRIGLYCERIDES, PHOSPHOLIPIDS, AND FREE FATTY ACIDS AS MEASURED BY GAS CHROMATOGRAPHY WAS USED AS A CRITERION FOR QUANTIFYING THE OXIDATIVE DETERIORATION OF THE LIPIDS IN SARDINES WITH DIFFERENT FAT CONTENTS DURING STORAGE AT 255 K (-18 DEG C). IN THE SARDINE WITH THE LOWER FAT CONTENT, THE RATIO OF THE ACIDS DECREASED. PROTEIN-LIPID LINKAGES AFFECTED EXTRACTION OF THE LONG-CHAIN POLYUNSATURATED FATTY ACIDS FROM SARDINE WITH HIGHER LIPID CONTENT LEVELS. THE EFFECTIVENESS OF THIS METHOD AS AN INDEX FOR EVALUATING RANCIDITY LEVELS WILL DEPEND UPON SUBSEQUENT INVESTIGATIONS CONCERNING PROTEIN-LIPID LINKAGES.

Details

  • Original title: GAS CHROMATOGRAPHIC ESTIMATION OF OXIDATIVE DETERIORATION IN SARDINE DURING FROZEN STORAGE.
  • Record ID : 1991-1234
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 23 - n. 6
  • Publication date: 1990

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