Fatty acid composition of coating liquid from Brazilian canned sardines (Sardinella brasiliensis) - DOI: 10.4025/actascitechnol.v26i1.1535

Detalhes bibliográficos
Autor(a) principal: Tarley, César Ricardo
Data de Publicação: 2008
Outros Autores: Visentainer, Jesuí Vergilio, Matsushita, Makoto, Souza, Nilson Evelázio de
Tipo de documento: Artigo
Idioma: por
Título da fonte: Acta scientiarum. Technology (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1535
Resumo: The objective of this work was to evaluate the fatty acid composition in the coating liquid from different brands of sardines, in soy oil and tomato sauce commercialized in Brazil. The contents obtained of EPA and DHA fatty acids in soy oil coating ranged from 0.95 to 3.96% and 0.63 to 1.09%, respectively. Regarding the tomato sauce coating, results indicated that the migration of the EPA and DHA fatty acids was superior in relation to the coating in soy oil. The contents found for the EPA and DHA fatty acids in the tomato sauce coating ranged from 2.95 to 13.29% and 1.25 to 4.67%, respectively. The results indicated that the quality of the sardines can differ as well as the processing. Although the two formulations differ, both can be considered good sources of fatty acids, mainly omega-3 acid, as to their composition
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spelling Fatty acid composition of coating liquid from Brazilian canned sardines (Sardinella brasiliensis) - DOI: 10.4025/actascitechnol.v26i1.1535Composição em ácidos graxos de líquidos de cobertura de sardinhas brasileiras (Sardinella brasiliensis) em conserva - DOI: 10.4025/actascitechnol.v26i1.1535ácidos graxoslíquidos de coberturasardinhas em conservaSardinella brasiliensis1.06.00.00-0 QuímicaThe objective of this work was to evaluate the fatty acid composition in the coating liquid from different brands of sardines, in soy oil and tomato sauce commercialized in Brazil. The contents obtained of EPA and DHA fatty acids in soy oil coating ranged from 0.95 to 3.96% and 0.63 to 1.09%, respectively. Regarding the tomato sauce coating, results indicated that the migration of the EPA and DHA fatty acids was superior in relation to the coating in soy oil. The contents found for the EPA and DHA fatty acids in the tomato sauce coating ranged from 2.95 to 13.29% and 1.25 to 4.67%, respectively. The results indicated that the quality of the sardines can differ as well as the processing. Although the two formulations differ, both can be considered good sources of fatty acids, mainly omega-3 acid, as to their compositionO objetivo deste trabalho foi avaliar a composição em ácidos graxos nos líquidos de cobertura com óleo de soja ou molho de tomate de diferentes marcas de sardinhas comercializadas no Brasil. Os teores percentuais dos ácidos graxos EPA e DHA em óleo de soja como líquido de cobertura variaram de 0,95 a 3,96% e 0,63 a 1,09%, respectivamente. Para a cobertura molho de tomate os resultados indicaram que as migrações dos ácidos graxos EPA e DHA foram superiores em relação à cobertura em óleo de soja. Os percentuais encontrados para os ácidos graxos EPA e DHA na cobertura molho de tomate variaram de 2,95 a 13,29% e 1,25 a 4,67%, respectivamente. Os resultados indicaram que há diferenças em relação à qualidade das sardinhas utilizadas bem como no processamento. Embora exista diferença entre as duas formulações, com relação à composição de ácidos graxos, ambas podem ser consideradas boas fontes de ácidos graxos, principalmente os ácidos ômega-3Universidade Estadual De Maringá2008-03-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/153510.4025/actascitechnol.v26i1.1535Acta Scientiarum. Technology; Vol 26 No 1 (2004); 7-10Acta Scientiarum. Technology; v. 26 n. 1 (2004); 7-101806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1535/889Tarley, César RicardoVisentainer, Jesuí VergilioMatsushita, MakotoSouza, Nilson Evelázio deinfo:eu-repo/semantics/openAccess2024-05-17T13:02:39Zoai:periodicos.uem.br/ojs:article/1535Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2024-05-17T13:02:39Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Fatty acid composition of coating liquid from Brazilian canned sardines (Sardinella brasiliensis) - DOI: 10.4025/actascitechnol.v26i1.1535
Composição em ácidos graxos de líquidos de cobertura de sardinhas brasileiras (Sardinella brasiliensis) em conserva - DOI: 10.4025/actascitechnol.v26i1.1535
title Fatty acid composition of coating liquid from Brazilian canned sardines (Sardinella brasiliensis) - DOI: 10.4025/actascitechnol.v26i1.1535
spellingShingle Fatty acid composition of coating liquid from Brazilian canned sardines (Sardinella brasiliensis) - DOI: 10.4025/actascitechnol.v26i1.1535
Tarley, César Ricardo
ácidos graxos
líquidos de cobertura
sardinhas em conserva
Sardinella brasiliensis
1.06.00.00-0 Química
title_short Fatty acid composition of coating liquid from Brazilian canned sardines (Sardinella brasiliensis) - DOI: 10.4025/actascitechnol.v26i1.1535
title_full Fatty acid composition of coating liquid from Brazilian canned sardines (Sardinella brasiliensis) - DOI: 10.4025/actascitechnol.v26i1.1535
title_fullStr Fatty acid composition of coating liquid from Brazilian canned sardines (Sardinella brasiliensis) - DOI: 10.4025/actascitechnol.v26i1.1535
title_full_unstemmed Fatty acid composition of coating liquid from Brazilian canned sardines (Sardinella brasiliensis) - DOI: 10.4025/actascitechnol.v26i1.1535
title_sort Fatty acid composition of coating liquid from Brazilian canned sardines (Sardinella brasiliensis) - DOI: 10.4025/actascitechnol.v26i1.1535
author Tarley, César Ricardo
author_facet Tarley, César Ricardo
Visentainer, Jesuí Vergilio
Matsushita, Makoto
Souza, Nilson Evelázio de
author_role author
author2 Visentainer, Jesuí Vergilio
Matsushita, Makoto
Souza, Nilson Evelázio de
author2_role author
author
author
dc.contributor.author.fl_str_mv Tarley, César Ricardo
Visentainer, Jesuí Vergilio
Matsushita, Makoto
Souza, Nilson Evelázio de
dc.subject.por.fl_str_mv ácidos graxos
líquidos de cobertura
sardinhas em conserva
Sardinella brasiliensis
1.06.00.00-0 Química
topic ácidos graxos
líquidos de cobertura
sardinhas em conserva
Sardinella brasiliensis
1.06.00.00-0 Química
description The objective of this work was to evaluate the fatty acid composition in the coating liquid from different brands of sardines, in soy oil and tomato sauce commercialized in Brazil. The contents obtained of EPA and DHA fatty acids in soy oil coating ranged from 0.95 to 3.96% and 0.63 to 1.09%, respectively. Regarding the tomato sauce coating, results indicated that the migration of the EPA and DHA fatty acids was superior in relation to the coating in soy oil. The contents found for the EPA and DHA fatty acids in the tomato sauce coating ranged from 2.95 to 13.29% and 1.25 to 4.67%, respectively. The results indicated that the quality of the sardines can differ as well as the processing. Although the two formulations differ, both can be considered good sources of fatty acids, mainly omega-3 acid, as to their composition
publishDate 2008
dc.date.none.fl_str_mv 2008-03-31
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1535
10.4025/actascitechnol.v26i1.1535
url http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1535
identifier_str_mv 10.4025/actascitechnol.v26i1.1535
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1535/889
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual De Maringá
publisher.none.fl_str_mv Universidade Estadual De Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Technology; Vol 26 No 1 (2004); 7-10
Acta Scientiarum. Technology; v. 26 n. 1 (2004); 7-10
1806-2563
1807-8664
reponame:Acta scientiarum. Technology (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta scientiarum. Technology (Online)
collection Acta scientiarum. Technology (Online)
repository.name.fl_str_mv Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv ||actatech@uem.br
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