CHANGES IN FATTY-ACID COMPOSITION OF FRESH AND FROZEN SARDINE (SARDINA-PILCHARDUS W) DURING SMOKING

被引：24

作者：

BELTRAN, A

MORAL, A

机构：

[1] Instituto del Frío (CSIC), 28040 Madrid, Ciudad Universitaria

来源：

FOOD CHEMISTRY | 1991年 / 42卷 / 01期

关键词：

D O I：

10.1016/0308-8146(91)90010-L

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Changes in fatty acid composition in both fresh and frozen sardine during mixed smoking (2 h at 30-degrees-C and 45 min at 75-degrees-C) were studied. After extraction, the lipids from unsmoked and smoked sardine were separated into the three main fractions (triglycerides, phospholipids, and free fatty acids) by thin-layer chromatography; the fatty acids were then analyzed using gas chromatography. Oxidation during smoking brought about losses in the proportion of the long-chain n-3C20 and C22 fatty acids, as determined by increases in the peroxide value and in the 2-thiobarbituric acid index. On the other hand, the above polyunsaturated long-chain fatty acids in some conditions increased in frozen sardine, because of extraction-related effects caused by weakening of the protein-lipid linkages.

引用

页码：99 / 109

页数：11

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