Oil production from sardine (Sardinops sagax caerulea).
作者： J. A. Noriega-Rodríguez , J. Ortega-García , O. Angulo-Guerrero , H. S. García , L. A. Medina-Juárez
DOI: 10.1080/19476330903010243
关键词: Odor 、 Sardine 、 Sardinops sagax caerulea 、 Aquatic animal 、 Food science 、 Peroxide value 、 Fatty acid composition 、 Oleic acid 、 Fish oil 、 Biology
摘要: Sardine (Sardinops sagax caerulea) oil was refined and the fatty acid composition as well physical chemical quality variables were monitored. The refining of crude sardine carried out in three stages: alkali-refining, clay-bleaching, steam-deodorizing. Results show that process significantly improved (p < 0.05) oil, by decreasing its peroxide value (from 10.05 to 0.81 meq/kg), p-anisidine 3.67 1.63 mmol/kg), free acids content 0.21 0.052% oleic acid). oxidative stability increased from 10.39 17.55 h (using Rancimat at 60°C, 7 L/h air flow). These values are within acceptable standards for edible fish oils. No significant differences observed composition. notable improvement properties produced high terms color (golden yellow) odor (odorless).
unirioja.es
cabdirect.org
sci-hub.se 参考文章(30)
D. Firestone, Official methods and recommended practices of the American Oil Chemists' Society American Oil Chemists' Society. ,(1990)
P. M. Kris-Etherton, Robert J. Nicolosi, Trans Fatty Acids and Coronary Heart Disease Risk ,(1995)
Official Methods for Determination of trans Fat AOCS Publishing. ,(2003) , 10.1201/9781439822104
Céphora Maria Sabarense, Josefina Bressan, André Gustavo Vasconcelos Costa, [Trans fatty acids: foods and effects on health]. Archivos Latinoamericanos De Nutricion. ,vol. 56, pp. 12- 21 ,(2006)
Duo Li, Ortwin Bode, Hamish Drummond, Andrew J Sinclair, FD Gunstone, Omega-3 (n-3) fatty acids. Lipids for functional foods and nutraceuticals. pp. 225- 262 ,(2003) , 10.1016/B978-0-9531949-3-3.50014-6
Evangeline Mantzioris, Leslie G Cleland, Robert A Gibson, Mark A Neumann, Maryanne Demasi, Michael J James, Biochemical effects of a diet containing foods enriched with n−3 fatty acids The American Journal of Clinical Nutrition. ,vol. 72, pp. 42- 48 ,(2000) , 10.1093/AJCN/72.1.42
Leslie G Cleland, Gillian E Caughey, Michael J James, Susanna M Proudman, None, Reduction of cardiovascular risk factors with longterm fish oil treatment in early rheumatoid arthritis. The Journal of Rheumatology. ,vol. 33, pp. 1973- 1979 ,(2006)
Tomoko Okada, Michael T. Morrissey, Recovery and characterization of sardine oil extracted by pH adjustment. Journal of Agricultural and Food Chemistry. ,vol. 55, pp. 1808- 1813 ,(2007) , 10.1021/JF062942E
E. Dinamarca, F. Garrido, A. Valenzuela, Simple High Vacuum Distillation Equipment for Deodorizing Fish Oil for Human Consumption Lipids. ,vol. 25, pp. 170- 171 ,(1990) , 10.1007/BF02544333
Véronique Fournier, Frédéric Destaillats, Pierre Lambelet, Fabiola Dionisi, Jean-Louis Sébédio, Olivier Berdeaux, Degradation products formed from long-chain PUFA during deodorization of fish oil Lipid Technology. ,vol. 19, pp. 9- 11 ,(2007) , 10.1002/LITE.200600003