[Study of the influence of season and tinning way on the fatty acid contents in sardine meat]
1985
Vujkovic, G.
Water and fat contents in sardine vary, depending on the fishing season, the way of preparation for processing and on processing itself. Out of 35 peaks in chromatograms, 18 fatty acids have been identified, making 93.71 to 96.81% of the total content. Unsaturated fatty acids content varies, depending on the fishing season, while no such dependence has been noticed in saturated fatty acids content. Chilling does not influence notably the change in fatty acid content in fats. Freezing, freeze storing and defrosting cause changes in unsaturated fatty acids content. Brining and heat processing do not affect the total fatty acid content. Notable changes in the sardine have been noticed after sterilization, this being a consequence of addition of oil and reflecting in linoleic acid content increase. During the sterilization process fish fat is diffused in the added oil and the oil is diffused in the added oil and the oil is diffused in the meat. Presence of nervonic and docosapentenic acid has been found in the oil of the investigated tins, although they did not exist in the added oil.
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