13C nuclear magnetic resonance monitoring of free fatty acid release after fish thermal processing |
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Authors: | Isabel Medina Raffaele Sacchi Santiago Aubourg |
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Affiliation: | (1) Instituto de Investigaciones Marinas del CSIC, Eduardo Cabello 6, E-36208 Vigo, Spain;(2) Present address: Dipartmento di Scienze degli Alimenti, Facoltá di Agraria, Universitá di Napoli Federico II, I-80055 Portici, Italy |
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Abstract: | 13C Nuclear magnetic resonance spectroscopy was applied to the study of lipid hydrolysis occurring during industrial canning
of tuna (Thunnus alalunga). An increase in the free fatty acid (FFA) level was observed after cooking and sterilization, and a different FFA pattern
was found when storage of the frozen raw material and thermal steps (cooking and can sterilization) were compared. Lipolysis
in raw muscle occurs preferentially in thesn-1 andsn-3 acyl positions of triacylglycerols, with a consequent cleavage of saturated and monounsaturated fatty acids. After thermal
processing, an increase of docosahexaenoic acid (DHA) was found in the FFA fraction, as well as a relative decrease of the
peak intensity of DHA in thesn-2 position of triacylglycerols. This finding indicates a different mechanism of FFA release during the frozen storage and
thermal processing of raw fish. |
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Keywords: | Cooked and canned tuna DHA free fatty acids hydrolysis 13C-NMR raw Thunnus alalunga lipids |
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