Effects of Oxygen Absorber and Temperature on ω3 Polyunsaturated Fatty Acids of Sardine Oil during Storage

Authors

  • HIRAMITSU SUZUKI,

    1. Authors Suzuki, Hayakawa and Tamura are affiliated with the National Food Research Institute, 2-l-2, Kannondai, Yatabe, Tsukuba, lbaraki 305, Japan.
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  • SHUN WADA,

    1. Author Wada is affiliated with the Dept. of Food Science and Technology, Tokyo Univ. of Fisheries, 4-5-7, Konan, Minato-ko, Tokyo 108, Japan.
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  • SEIICHI HAYAKAWA,

    1. Authors Suzuki, Hayakawa and Tamura are affiliated with the National Food Research Institute, 2-l-2, Kannondai, Yatabe, Tsukuba, lbaraki 305, Japan.
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  • SINPATIRO TAMURA

    1. Authors Suzuki, Hayakawa and Tamura are affiliated with the National Food Research Institute, 2-l-2, Kannondai, Yatabe, Tsukuba, lbaraki 305, Japan.
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  • We are grateful to Prof. K. Tovama. Dept. of Food Eneineerine and Technology. Tokyo Univ. of Fisheries. for advice.

ABSTRACT

To prevent loss of w3 polyunsaturated fatty acids over long-term preservation, the effects of temperature and oxygen absorber on the fatty acids of sardine oil stored in air-tight film were studied. The fatty acids of sardine oil and lipids in the diet of experimental animals rapidly decreased over 1 month at 22°C. The amounts in the diet decreased slowly at 2°C; however, no alterations in the oil samples were observed for 6 months. Also, the amounts did not change at -30°C. Significant changes in samples treated with oxygen absorber were not observed under all temperatures during 6 months storage (P > 0.05). These results indicate that treatment with an oxygen absorber and/or freezing can prevent ω3 polyunsaturated fatty acids of fish oil from decreasing during storage.

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