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Change in lipids quality and fatty acids profile of two small pelagic fish: sardinella aurita and sardina pilchardus during canning process in olive oil and tomato sauce respectively

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Author
Sadok, S.
Selmi, S.
Date
2007

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Alternative Title
دراسة جودة و تركيبة الأحماض الدهنية لدى سمك السردين واللاطشة إثر عملية التحويل إلى المعلبات بزيت الزيتون و الطماطم
Variation de la qualité et de la composition en acides gras des lipides de deux petits poissons pélagiques : Sardinella aurita et Sardina pilchardus au cours de la mise en boite dans l’huile d’olive et la sauce de tomate
Abstract
لدراسة تأثير عملية تحويل سمك السردين واللاطشة إلى المعلبات على الجودة الغذائية، قمنا بمتابعة موشرات جودة الدهنيات و تركيبتها من الأحماض الدهنية و أثبتت النتائج أن تغيرات كمية و جودة الدهنيات متعلقة أساسا بتركيبة سمك السردين أو اللاطشة الطازج بالدهنيات و بتركيبة المادة الحافظة (زيت الزيتون أو الطماطم). كما أثبتت التحاليل بواسطة الكروماتوغرافيا ذات الطور الغازي ثراء المعلبات بالأحماض الدهنية التالية C18 :1 ω9 وC18 :2 ω6 . وأخيرا، يمكننا التأكيد أن سمك السردين واللاطشة المعلب بزيت الزيتون و الطماطم غني بالأحماض الدهنية من عائلتيωω3 وω6 .
The effects of cooking and sterilisation steps on muscle lipid deterioration of Sardinella aurita and Sardina pilchardus canned in olive oil and tomato sauce respectively were investigated. Lipid contents of Sardinella aurita flesh were significantly affected (p < 0.05) by the canning process. However, lipid levels of Sardina pilchardus remained constant during processing. The peroxide value and thiobarbituric index increased slightly after the cooking step but changed significantly (p < 0.05) following canning. Both canned sardine and sardinella absorbed coating-oil during sterilisation inducing a higher oleic (C18:1 n-9) and linoleic (C18:2 n-6) acids content. Independently of coating-oil category, the eicosapentaenoic (C20:5 n-3) and docosahexaenoic (C22:6 n-3) acids concentrations ranged from 3.00 to 6.24% and from 5.12% to 40.26% respectively. Although, lipids of Sardinella aurita and Sardina pilchardus were slightly affected by the canning process, and they remain a good source of ω3 and ω6 fatty acids.
Dans le présent travail, les effets de la cuisson et de la stérilisation sur la qualité et la composition en acide gras des lipides de la sardinelle Sardinella aurita et la sardine Sardina pilchardus au cours de la mise en boite dans l’huile d’olive et la sauce de tomate ont été étudiés. La teneur en lipides dans la chair de la sardinelle Sardinella aurita a augmenté significativement (p <0.05) après la mise en boite. Cependant, celle de la sardine Sardina pilchardus a demeuré stable dans les mêmes conditions. D’autre part, l’étude des indicateurs d’altération des lipides nous a montré que la qualité des lipides de la sardine est affectée par la stérilisation mais pas par la cuisson. La composition en acides gras de la sardine et la sardinelle en boite de conserve change significativement après stérilisation. En effet, indépendamment de la nature d’huile conservatrice, les lipides de la matière première s’enrichissent en acide oléique (C18:1 n-9) et linoléique (C18:2 n-6). Les lipides de la sardine et la sardinelle en boite représentent une source en acides gras poly insaturés de la familles des ω3 et ω6. Mots clés: Mise en boite; Sardinella aurita; Sardina pilchardus; huile d’olive; Sauce tomate; Acide gras
Journal
Bulletin de l'Institut National des Sciences et Technologies de la Mer (INSTM)
Volume
34
Publisher or University
INSTM
URI
http://hdl.handle.net/1834/4286
Collections
Articles - Bulletin
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