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Journals / Gıda / 1997 / Cilt: 22 - Sayı: 4

Investigation of the Changes in Oil of Sardine, Sardina pilchardus (W.1792) Stored in Cold (Turkish with English Abstract)

Sardalya Balığının, [Sardina pilchardus (W.1792)] Soğukta Depolanması Sırasında Yağında Oluşan Değişimlerin İncelenmesi

Özkan ÖZDEN
Nalan GÖKOĞLU
Journal
Gıda
Pages
—
Publication Date
1997-08-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

At the end of study, it was determined that the oil of sardine exposed to autooxidation during the cold storage.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The aim of this study was to investigate the changes occurring in the oil of sardine which is an oily fish during the cold storage and to realise the importance of fish oil in the fish deterioration.
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Key Findings & Data:During the cold storage, peroxide value (PE), tiobarbuturic acid values (TBA), free fatty acids (%) and iodine value analyses were performed in the samples.
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Conclusion & Impact:At the end of study, it was determined that the oil of sardine exposed to autooxidation during the cold storage.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

The aim of this study was to investigate the changes occurring in the oil of sardine which is an oily fish during the cold storage and to realise the importance of fish oil in the fish deterioration. During the cold storage, peroxide value (PE), tiobarbuturic acid values (TBA), free fatty acids (%) and iodine value analyses were performed in the samples. At the end of study, it was determined that the oil of sardine exposed to autooxidation during the cold storage.

Özet

Bu çalışmada, yağlı bir balık olan sardalya balığının (Sardina pilchardus, W. 1792) soğukta depolanma süresi içinde yağında oluşan değişimlerin incelenmesi ve balık bozulmasında yağın öneminin ortaya konması amaçlanmıştır. Soğukta depolama sırasında örneklerde yağ miktarı (%), peroksit sayısı (PE), tiyobarbütirik asit sayısı (TBA), serbest yağ asitleri yüzdesi (FFA) ve iyot sayısı tayinleri yapılmıştır. Sonuç olarak; sardalye balığının soğukta saklanması sırasında yağının artan bir otooksidayona uğradığı saptanmıştır.

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Cite This Article

ÖZDEN, Ö., GÖKOĞLU, N. (1997). Investigation of the Changes in Oil of Sardine, Sardina pilchardus (W.1792) Stored in Cold (Turkish with English Abstract). Gıda, Cilt: 22 - Sayı: 4. https://ajindex.com/articles/40361

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