The aim of this research work was to evaluate the oxidative stability of fresh sardines as related to the storage conditions. Whole sardines were stored at 4 ° C for 4 hours under light exposure and at dark. The lowest levels of peroxide value (PV) (3.7 meq O2/kg fat), thiobarbituric reactive substances (TBARs) (0.6 mg MDA/kg meat), cholesterol oxidation products (COPs) (0.6 μg/g muscle) and the highest level of polyunsaturated fatty acids (PUFA) content (47.4%), especially PUFA n-3 (43.4%), were found in the fresh sardines (time zero). After light exposure, PUFA dramatically dropped (up to a 19% decrease), leading to a marked increase of PV (11.8 meq O2/kg fat), TBARs (3.7 mg MDA/kg meat) and COPs (3.7 μg/g muscle). Although cholesterol oxidation rate did not exceed 0.9%, further research is required about toxicity levels of the single COPs, to better understand if the COPs levels found in fresh and photoxidized muscle (0.62-3.72 μg/g of muscle) do not represent a risk for human health.

V. Cardenia, M.T. Rodriguez-Estrada, E. Baldacci, G. Lercker (2012). Oxidative stability of sardines as related to storage conditions. ILLINOIS : AOCS Press.

Oxidative stability of sardines as related to storage conditions

CARDENIA, VLADIMIRO;RODRIGUEZ ESTRADA, MARIA TERESA;LERCKER, GIOVANNI
2012

Abstract

The aim of this research work was to evaluate the oxidative stability of fresh sardines as related to the storage conditions. Whole sardines were stored at 4 ° C for 4 hours under light exposure and at dark. The lowest levels of peroxide value (PV) (3.7 meq O2/kg fat), thiobarbituric reactive substances (TBARs) (0.6 mg MDA/kg meat), cholesterol oxidation products (COPs) (0.6 μg/g muscle) and the highest level of polyunsaturated fatty acids (PUFA) content (47.4%), especially PUFA n-3 (43.4%), were found in the fresh sardines (time zero). After light exposure, PUFA dramatically dropped (up to a 19% decrease), leading to a marked increase of PV (11.8 meq O2/kg fat), TBARs (3.7 mg MDA/kg meat) and COPs (3.7 μg/g muscle). Although cholesterol oxidation rate did not exceed 0.9%, further research is required about toxicity levels of the single COPs, to better understand if the COPs levels found in fresh and photoxidized muscle (0.62-3.72 μg/g of muscle) do not represent a risk for human health.
2012
AOCS Annual Meeting & Expo - Abstracts
LOQ4 (1)
LOQ4 (1)
V. Cardenia, M.T. Rodriguez-Estrada, E. Baldacci, G. Lercker (2012). Oxidative stability of sardines as related to storage conditions. ILLINOIS : AOCS Press.
V. Cardenia; M.T. Rodriguez-Estrada; E. Baldacci; G. Lercker
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/116174
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