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Effects of storage temperature and α-tocopherol on oil recovered from sardine mince / Salah Selmi in International journal of refrigeration, Vol. 34 N° 5 (Août 2011) 

Public ISBD [article]  in International journal of refrigeration > Vol. 34 N° 5 (Août 2011) . - pp. 1315-1322 Titre : Effects of storage temperature and α-tocopherol on oil recovered from sardine mince Titre original : Effets de la température d'entreposage et de l'α–tocophérol sur l'huile récupéréé des sardines hachées Type de document : texte imprimé Auteurs : Salah Selmi, Auteur ; Zouhour Limam, Auteur ; Irineu Batista, Auteur Année de publication : 2011 Article en page(s) : pp. 1315-1322 Note générale : Génie Mécanique Langues : Anglais (eng) Mots-clés : Sardine  Oil  Storage  Quality  Oxidation  Fatty  acid  Refrigeration Index. décimale : 621.5 Energie pneumatique. Machinerie et outils. Réfrigération 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 [article] Effects of storage temperature and α-tocopherol on oil recovered from sardine mince = Effets de la température d'entreposage et de l'α–tocophérol sur l'huile récupéréé des sardines hachées [texte imprimé] / Salah Selmi, Auteur ; Zouhour Limam, Auteur ; Irineu Batista, Auteur . - 2011 . - pp. 1315-1322. Génie Mécanique Langues : Anglais (eng) in International journal of refrigeration > Vol. 34 N° 5 (Août 2011) . - pp. 1315-1322 Mots-clés : Sardine  Oil  Storage  Quality  Oxidation  Fatty  acid  Refrigeration Index. décimale : 621.5 Energie pneumatique. Machinerie et outils. Réfrigération 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