| Titre : | Effects of storage temperature and α-tocopherol on oil recovered from sardine mince (2011) |
| Titre original : | Effets de la température d'entreposage et de l'α–tocophérol sur l'huile récupéréé des sardines hachées |
| Auteurs : | Salah Selmi, Auteur ; Zouhour Limam, Auteur ; Irineu Batista, Auteur |
| Type de document : | Article : texte imprimé |
| Dans : | International journal of refrigeration (Vol. 34 N° 5, Août 2011) |
| Article en page(s) : | pp. 1315-1322 |
| Note générale : | Génie Mécanique |
| Langues : | Anglais |
| Index. décimale : | 621.5 (Energie pneumatique. Machinerie et outils. Réfrigération) |
| Tags : | Sardine Oil Storage Quality Oxidation Fatty acid Refrigeration |
| Résumé : | Sardine oil released during sardine mince preparation showed good quality with a low hydroperoxide content, excellent color and high content (19.23%) of eicosapentaenoic acid. Recovered sardine oil was stored at two different temperatures (+4 °C and +35 °C) for 28 days with or without the addition of α-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 α-tocopherol (100 ppm) had a beneficial effect on sardine oil stability. |
| DEWEY : | 621.5 |
| ISSN : | 0140-7007 |
| En ligne : | http://www.sciencedirect.com/science/article/pii/S0140700710002033 |
