CHEMICAL COMPOSITION CHANGES AND FAT OXIDATION IN SARDINE MINCE FOLLOWING SODIUM BICARBONATE AND SODIUM CHLORIDE WASHING
Source: Journal of Food Process Engineering, Volume 33, Number 6, December 2010 , pp. 1036-1051(16)
Abstract:Washed sardine mince was prepared according to the following scheme: (1) evisceration and beheading by hand; (2) mince preparation in a deboner; (3) first washing in a water solution with 0.2% NaHCO3 and 0.15% NaCl; second washing in water; and (4) third washing in 0.25% NaCl. A significant increase (P < 0.05) of the peroxide value occurred during the mince preparation process. However, no significant difference in conjugated diene and thiobarbituric acid index was recorded. The washing treatments led to a release of lipids, which were mainly constituted by triacylglycerols rich in n-3 fatty acids. A significant increase in the polar lipids fraction (especially phosphatidylcholine) was recorded in mince sardine. Eicosapentaenoic acid level of neutral lipid decline throughout the mincing process, but the docosahexaenoic acid level showed a significant increase. Minced sardine obtained in these conditions could be considered a good source of amino acids and n-3 fatty acids. PRACTICAL APPLICATIONS Sardine mince was obtained following successive washings with NaHCO3/NaCl solution, tap water and NaCl solution. Assessment of the sardine's biochemical composition at the different processing steps led to a mince product of low fat content. Furthermore, from a technological point of view, it would be quite profitable to recover the oil released in mince washing because of its richness in compounds of high added value, such as triacylglycerols rich in n-3 polyunsaturated fatty acids.
Document Type: Research article
Affiliations: 1: Department of Technological Innovation and Upgrading of Fishery ProductsINRB/IPIMAR, Av. de Brasília, 1449-006 Lisboa, Portugal 2: Institut National des Sciences et Technologies de la MerPort La Goulette 2060, Tunisie
Publication date: 2010-12-01