Effect of frozen storage (-30 °C) an fatty acid composition of sardines (Sardina pilchardus W-1792)

被引：0
|
作者：
Özden, Ö
Kaplan, M
Varlik, C
Karaali, A
机构：
[1] Istanbul Univ, Fak Aquat Prod, Abt Verarbeitung & Technol Fische, TR-34470 Istanbul, Turkey
[2] TUBITAK, Marmara Forschungzentrum, Gebze Izmit, Turkey
[3] Istanbul Tech Univ, Fak Chem & Met, Abt Ernahrung, Istanbul, Turkey
来源：
ARCHIV FUR LEBENSMITTELHYGIENE | 2000年 / 51卷 / 01期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The aim of the study presented here was to find out the effects of storage at -30 degrees C on fatty acids in fish oil, without adding antioxidants. Oils of sardines from the Sea of Marmara were extracted, analysed and stored at +4 degrees C for 4 and 8 days, and thereafter at -30 degrees C for 24 months. Fatty acid composition analyses were performed initially and after 4 and 8 days as well as after 24 months. In the case of the fatty acids C-16:0, C-20:1, C-18:3, C-22:6, C-14:0, C-16:1, and C-20:5 considerable changes with regard to their concentrations could be observed. In general, there was a decrease in minor unsaturated fatty acid (MUFA) content, and an increases in the saturated fatty acid and in some polyunsaturated fatty acid (PUFA) content.
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页码：21 / 24
页数：4
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