Utilização do destilado da desodorização do oleo como antioxidante na farinha de sardinha : (sardinella brasiliensis)

AUTOR(ES)
DATA DE PUBLICAÇÃO

1987

RESUMO

Deodorizer sludge from soybean oil (DSSO), an oil industry by-product, has a high content of tocopherols, especially the y and S forms. For this reason its possible application as an antioxidant agent in sardine full meal, was looked into. DSSO was added to sardine full meal immediately after processing at concentrations of 0.25%, 0.5%s 0.75% and 1.0%. Simultaneously of sample of sardine full meal with DSSO plus commercial lecithin CO.075%) as synergist was prepared. The samples -were compared the synthetic antioxidants BRT, BKA TBHQ and EQ used at concentrations of 500 ppm. The various samples were stored at room temperature for 162 days and in an incubator at 609C for 7 days. In comparison to the commercial antioxidants, 1.0% was shown to be markedly superior. At a level of 0.75% DSSO showed a similar behaviour to that of the commercial products, and the 0.5% level was lightly inferior. Lecithin showed no sinergistic action with the DSSO; on the contrary, it impaired their antioxidative activity. During storage drastic variations in the fatty acid compositions of the variously treated samples of sardine full meal were observed. The main variations ocurred in the C1U:0, C18:05C20:5 and C22: S fatty acids. 162 day old sardine full meals still showed small quantities of polyunsaturated fatty acids. Throughout 3 1/2 months of storage, the losses of tocopherols were almost linear, approximately one third of the original amount remaining in the 0.5%, 0.75% and 1.0% DSSO. The determinations of iodine value, fatty acid compositions and oxygen absorption shown to be the best tests to follow oxidative changes in sardine full meal. The determinations of anisidine value, free fatty acids and oxidated lipids were sensitive but not so indicative of oxidation, more experimentation being needed to confirm their utility.

ASSUNTO(S)

oleo de soja farinha de peixe desodorização

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