Partager

Document IIF

Effets de la température d'entreposage et de l'alpha-tocophérol sur l'huile récupérée des sardines hachées.

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

Auteurs : SELMI S., LIMAM Z., BATISTA I., et al.

Type d'article : Article, Article de la RIF

Résumé

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.

Documents disponibles

Format PDF

Pages : 1315-1322

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Effects of storage temperature and alpha-tocopherol on oil recovered from sardine mince.
  • Identifiant de la fiche : 30001064
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 34 - n. 5
  • Date d'édition : 08/2011

Liens


Voir d'autres articles du même numéro (14)
Voir la source

Indexation