NUTRITIONAL VALUES OF UNSATURATED FATTY ACIDS IN SARDINES AND MACKERELS: INFLUENCE OF THE PRESERVATION METHOD.

INTERET NUTRITIONNEL DES ACIDES GRAS INSATURES DE LA SARDINE ET DU MAQUEREAU : INFLUENCE DU MODE DE CONSERVATION.

Type of article: Article

Summary

RESULTS OFA STUDY COMPARING THE EFFECTS OF CANNING WITH THOSE OF FREEZING. THIS STUDY CONCERNS SHELF LIVES OF 6, 12, 18 AND 24 MONTHS, AND FOCUSES ON LIPID AND HUMIDITY CONTENTS, AS WELL AS ON EPA AND DHA CONTENTS. THE CONCLUSIONS COMMENT ON: THEBIOLOGICAL SIGNIFICANCE OF THE STABILITY OF THE SUM OF LIPID AND HUMIDITY CONTENTS, THE PRESERVATION OF EPA AND DHA UNSATURATED FATTY ACIDS IN CANNED PRODUCTS AND THEIR NET DETERIORATION IN FROZEN PRODUCTS. J.R.

Details

Original title: INTERET NUTRITIONNEL DES ACIDES GRAS INSATURES DE LA SARDINE ET DU MAQUEREAU : INFLUENCE DU MODE DE CONSERVATION.
Record ID : 1992-1750
Languages: French
Source: Méd. Nutr. - vol. 27 - n. 6
Publication date: 1991
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Canning; Mackerel; Nutritional value; Sardine; Fish; Freezing; Fatty acid