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Pasteurization Effect on Fatty Acid Stability in a Sous Vide Product Containing Seal Meat ( Phoca groenlandica )
Author(s) -
GHAZALA S.,
AUCOIN J.,
ALKANANI T.
Publication year - 1996
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.1365-2621.1996.tb13147.x
Subject(s) - pasteurization , food science , docosahexaenoic acid , chemistry , eicosapentaenoic acid , fatty acid , polyunsaturated fatty acid , biochemistry
The stability of selected fatty acids in a sous vide product containing seal meat ( Phoca groenlandica ) plus vegetables was examined. The product was processed at five time/temperature combinations. In addition to pasteurized and nonpasteurized products, a conventionally heated (about 100°C) product was prepared for comparison. Unsaturated fatty acids constituted 81.3% of the total fatty acids in the nonpasteurized product. Eicosapentaenoic acid (EPA, 20:5n‐3) was 0.9 mg/g and docosahexaenoic acid (DHA, 22:6n‐3) was 1.2 mg/g in the nonpasteurized product. EPA was 19% higher and DHA 68% higher in the sample pasteurized at 65°C vs the conventional. Furthermore, pasteurization at lower temperatures retained 22% more EPA and 57% more DHA than pasteurization at higher temperatures.