STABILITY OF LIPIDS AND OMEGA-3-FATTY-ACIDS DURING FROZEN STORAGE OF ATLANTIC SALMON

被引：41

作者：

POLVI, SM ^{[1
]}

ACKMAN, RG ^{[1
]}

LALL, SP ^{[1
]}

SAUNDERS, RL ^{[1
]}

机构：

[1] TECH UNIV NOVA SCOTIA,DEPT FOOD SCI & TECHNOL,POB 1000,HALIFAX B3J 2X4,NS,CANADA

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1991年 / 15卷 / 03期

关键词：

D O I：

10.1111/j.1745-4549.1991.tb00164.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Although it is known that dietary omega-3 fatty acids can be beneficial in preventing certain diseases, the stability of omega-3 fatty acids during frozen storage of fish is an area of considerable uncertainty. In Atlantic salmon muscle it was found that omega-3 fatty acids are relatively stable even under adverse storage conditions. Frozen storage of salmon fillets for 3 months at -12-degrees-C showed very little loss of triglyceride and no selective change in triglyceride fatty acid composition, but an increase in LPL (lysophospholipids) and in free fatty acids. Stereospecific analysis of both triglycerides and phosphatidylcholine before and after frozen storage was executed. Nonrandom lipolysis of phospholipid did occur to a certain degree, resulting in selective enrichment of free fatty acids in omega-3 fatty acids. Although this preferential hydrolysis of the omega-3 fatty acids was accompanied by formation of polar (presumably oxidized) material, it was determined that most of the omega-3 fatty acids remained nutritionally available after 3 months in frozen storage.

引用

页码：167 / 181

页数：15

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