Changes in colour and free fatty acid value of cooked and pressed oil sardine during storage at room temperature in ethanol.

Raja, K. C. M. and Moorjani, M. N. (1971) Changes in colour and free fatty acid value of cooked and pressed oil sardine during storage at room temperature in ethanol. Journal of Food Science and Technology (India), 8 (1). pp. 14-16. ISSN 0022-1155

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Abstract

The press cake prepared out of oil sardine after cooking was preserved in ethanol of 70 per cent by volume and the changes in the free fatty acid were studied over a period of 60 days. It was found that the free fatty acid of the oil obtained from the press cake preserved for the maximum period was quite independent of the original fat content of the fish while there was a significant difference in the appearance of the material i.e., a tendency to turn yellow first and then to dark brown. This indicated lipolytic action in the material when it underwent hydrolysis during storage in ethanol. The tendency for browning of the material was more pronounced with the increase in fat content of the starting material. The fish were caught in three consecutive months —December, January and February—during which period their fat content was (on dry weight basis) 42-43, 27.3 to 27.8—21-22 per cent respectively.

Item Type:	Article
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	20 Dec 2006
Last Modified:	11 Jun 2019 11:13
URI:	http://ir.cftri.res.in/id/eprint/348

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