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

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/348/
JFST-1971-2
 
Title Changes in colour and free fatty acid value of cooked and
pressed oil sardine during storage at room
temperature in ethanol.
 
Creator Raja, K. C. M.
Moorjani, M. N.
 
Subject 28 Meat, Fish & Poultry
 
Description 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.
 
Date 1971
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/348/1/jfst_1971_14-16.pdf
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