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Title Effect of cooking and drying on carbonyls of oil sardine
 
Names Ammu, K.
Devadasan, K.
Date Issued 1989 (iso8601)
Abstract Changes in total as well as major individual carbonyls of the oil sardine (Sardinella longiceps) during steam cooking, oven drying (80-85 degrees C to 4% moisture), sun-drying and freeze drying (to 2% moisture) are given. Carbonyls extracted with hexane were converted to their 2,4-dinitrophenyl hydrazone (DNPH) derivatives and were separated into major classes by column chromatography on celite/magnesia. Individual carbonyls were then identified by capillary GC of the DNPH derivatives. The total carbonyl increase was 89% in air-oven-dried sardine, 344% in sun-dried sardine, and 558% in freeze-dried sardine. Drying invariably resulted in browning but its extent varied with the drying conditions.
Genre Article
Topic carbonyl compounds
Identifier Fishery Technology 1989: 26(1), 47-50