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Effects of Oxygen Absorber and Temperature on ω3 Polyunsaturated Fatty Acids of Sardine Oil during Storage
Author(s) -
SUZUKI HIRAMITSU,
WADA SHUN,
HAYAKAWA SEIICHI,
TAMURA SINPATIRO
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13401.x
Subject(s) - sardine , polyunsaturated fatty acid , chemistry , food science , fish oil , oxygen , fish <actinopterygii> , fatty acid , biochemistry , fishery , biology , organic chemistry
To prevent loss of w3 polyunsaturated fatty acids over long‐term preservation, the effects of temperature and oxygen absorber on the fatty acids of sardine oil stored in air‐tight film were studied. The fatty acids of sardine oil and lipids in the diet of experimental animals rapidly decreased over 1 month at 22°C. The amounts in the diet decreased slowly at 2°C; however, no alterations in the oil samples were observed for 6 months. Also, the amounts did not change at ‐30°C. Significant changes in samples treated with oxygen absorber were not observed under all temperatures during 6 months storage (P > 0.05). These results indicate that treatment with an oxygen absorber and/or freezing can prevent ω3 polyunsaturated fatty acids of fish oil from decreasing during storage.