Oil production from sardine (Sardinops sagax caerulea) Producción de aceite a partir de sardina (Sardinops sagax caerulea

CYTA - Journal of Food

Volumn 7, Issue 3, 2009, Pages 173-179

  Noriega Rodriguez J A ^a,b   Ortega Garcia J ^a,b   Angulo Guerrero, O ^b   Garcia H S ^b   Medina Juarez L A ^a   Gamez Meza N ^a  

^a UNIVERSIDAD DE SONORA   (Mexico)

^b INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

Author keywords

Fatty acid composition; Fish oil processing; Marine oil; N 3 PUFA; Sardine

Indexed keywords

FATTY ACID COMPOSITION; FISH OIL PROCESSING; MARINE OIL; N-3 PUFA; SARDINE;

FISH; OILS AND FATS; OLEIC ACID; REFINING;

PETROLEUM REFINING;

SARDINOPS SAGAX;

EID: 77956976675     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476330903010243     Document Type: Article

References (38)

1. Ackman, R. G., 2005. “ Fish oils ”. In Bailey's industrial oil and fat products, 6th ed., Edited by:Shahidi, F., Vol. 3, 279–317. Hoboken, NJ:John Wiley & Sons Inc.
2. AOCS. 1998. Official methods and recommended practices of the American Oil Chemists' Society, 5th ed., Edited by:Firestone, D., Champaign, IL:AOCS Press.
3. Bandarra, N. M., Batista, I., Nunes, M. L., Empis, J. M., and Christie, W. W., 1997. Seasonal changes in lipid composition of sardine (Sardina pilchardus). Journal of Food Science, 62:40–42.
4. Berdeaux, O., Fournier, V., Lambelet, P., Dionisi, F., Sebedio, J. L., and Destaillats, F., 2007. Isolation and structural analysis of the cyclic fatty acids monomers formed from eicosapentaenoic and docosahexaenoic acids during fish oil deodorization. Journal of Chromatography A, 1138:216–224.
5. Bimbo, A. P., 1997. Menhaden oil:The GRAS petition from hell. Inform, 8:1069–1074.
6. Bimbo, A. P., 1998. Guidelines for characterizing food-grade fish oil. Inform, 9:473–483.
7. Bimbo, A. P., 2007. “ Processing of marine oils ”. In Long-chain omega-3 specialty oils, Edited by:Breivik, H., 77–109. Bridgwater, UK:Oily Press Lipid Library. P.J. Barnes & Associates
8. Bougnoux, P., 1999. n-3 polyunsaturated fatty acids and cancer. Clinical Nutrition Metabolic Care, 2:121–126.
9. Cleland, L. G., Caughey, G. E., James, M. J., and Proudman, S. M., 2006. Reduction of cardiovascular risk factors with long term fish oil treatment in early rheumatoid arthritis. Journal of Rheumatology, 33:1973–1979.
10. CONAPESCA. 2007. Anuario Estadístico de la Producción Pesquera y Acuícola 2000–2005 Retrieved December 2, 2007, from Secretaría de Agricultura, Ganadería y Recursos Pesqueros
11. Costa, A. G.V., Bressan, J., and Sabarense, C. M., 2006. Trans fatty acids:Foods and effects on health. Archivos Latinoamericanos de Nutrición, 56:12–21.
12. De Greyt, W., and Kellens, M., 2005. “ Deodorization ”. In Bailey's industrial oil and fat products:Processing technology, 6th ed, Edited by:Shahidi, F., Vol. 5, New York, NY:John Wiley & Sons.
13. Dickson, J. H., Allison, D. B., Denke, M. A., Dietschy, J. M., Emken, E. A., and Nicolosi, R. J., 1995. Trans fatty acids and coronary heart disease risk. American Journal of Clinical Nutrition, 62:655S–708S.
14. Dijkstra, A. J., and Meert, D., 1982. Determination of trace elements in oils by plasma emission spectroscopy. Journal of the American Chemists' Society, 59:199–204.
15. Dinamarca, E., Garrido, F., and Valenzuela, A., 1990. Simple high vacuum distillation equipment for deodorizing fish oil for human consumption. Lipids, 25:170–171.
16. Erickson, D. R., 1995. “ Degumming and lecithin processing and utilization ”. In Practical handbook of soybean processing and utilization, 174–183. Champaign, IL, USA:AOCS press.
17. Fournier, V., Destaillats, F., Lambelet, P., Dionisi, F., Sebedio, J. L., and Berdeaux, O., 2007. Degradation products formed from long-chain PUFA during deodorizing of fish oil. Lipid Technology, 19:9–11.
18. Gámez-Meza, N., Higuera, I., Calderon, A. M., Vázquez, L., Noriega-Rodríguez, J., 1999. Seasonal variation in the fatty acid composition and quality of sardine oil from Sardinops sagax caerulea of the Gulf of California. Lipids, 34:639–642.
19. Hals, J., Bjerve, K. S., Nilsen, H., Svalastog, A. G., and Ek, J., 2000. Essential fatty acids in the nutrition of severely neurologically disabled children. Journal of Nutrition, 83:219–225.
20. Jung, M. Y., Yoon, S. H., and Min, D. B., 1989. Effects of processing steps on the content of minor compounds and oxidation of soybean oil. Journal of the American Oil Chemists' Society, 66:118–120.
21. Kolanowski, W., and Laufenberg, G., 2006. Enrichment of food products with polyunsaturated fatty acids by fish oil addition. European Food Research and Technology, 222:472–477.
22. Lemaitre, R. N., King, I. B., Mozaffarian, D., Sootodehnia, N., and Siscovick, D. S., 2006. Trans-fatty acids and sudden cardiac death. Atherosclerosis Supplements, 7:13–15.
23. Leth, T., Bysted, A., Hansen, K., and Ovesen, L., 2003. Trans FA content in Danish margarines and shortenings. Journal of the American Chemists' Society, 80:475–478.
24. Li, D., Bode, O., Drummond, H., and Sinclair, A. J., 2003. “ Omega 3 (n-3) fatty acids ”. In Lipids for functional foods and nutraceuticals, Edited by:Gunstone, F.D., 225–262. Bridgewater, UK:Oily Press.
25. Liu, W. H., Inbaraj, B. S., and Chen, B. H., 2007. Analysis and formation of trans fatty acids in hydrogenated soybean oil during heating. Food Chemistry, 104:1740–1749.
26. Mantzioris, E., Cleland, L. G., and Gibson, R. A., 2000. Biochemical effects of a diet containing foods enriched with n-3 fatty acids in fish oil. American Journal of Clinical Nutrition, 72:42–48.
27. Méndez, E., Sanhuez, J., Speisky, H., and Valenzuela, A., 1996. Validation of the Rancimat test for the assessment of the relative stability of fish oil. Journal of the American Chemists' Society, 73:1033–1037.
28. Morgado, N., Sanhueza, J., Nieto, S., and Valenzuela, A., 2003. Effect of the degree of hydrogenation of fish oil on the enzymatic activity and on the fatty acid composition of hepatic microsomes from young and aged rats. Annals of Nutrition and Metabolism, 47:124–131.
29. Moriya, H., Kuniminato, T., Hosokawa, M., Fukunaga, K., Nishiyama, T., and Miyashita, K., 2007. Oxidative stability of salmon and herring roe lipids and their dietary effect on plasma cholesterol levels of rats. Fisheries Science, 73:668–674.
30. Mossoba, M. M., Kramer, J. K.G., Delmonte, P., Yurawecz, M. P., and Rader, J. I., 2003. Official methods for the determination of trans fat, Champaign, IL:AOCS Press.
31. Okada, T., and Morrissey, M. T., 2007. Recovery and characterization of sardine oil extracted by pH adjustment. Journal of Agricultural Food Chemistry, 55:1808–1813.
32. Sang, W., and Jin, Z. T., 2004. Lipid oxidation of fish liver oil as affected by light, antioxidants and temperature. Journal of Food Processing Preservation, 28:1–10.
33. Shahidi, F., 2005. Edible oil and fat products:Processing technology. Bailey´s industrial oil and fat products, 6th ed, Vol. 4, New York, NY:John Wiley & Sons.
34. Shativel, S., Prinyawiwatkul, W., Negulescu, I. I., King, J. M., and Basnayake, B. F.A., 2003. Thermal degradation of FA in catfish and menhaden oils at different refining steps. Journal of the American Chemists' Society, 80:1131–1134.
35. White, P. J., 1994. “ Conjugated diene, anisidine value, and carbonyl value analyses ”. In Methods to assess quality and stability of oils and fat-containing foods, Edited by:Warner, K., and Michael Eskin, N. A., 159–178. Champaign, IL:AOCS press.
36. Young, F. V.K., 1985. The refining and hydrogenation of fish oil (International Association of Fish Meal Manufacturers Fish Oil Bulletin No. 17. 67). St Albans, UK
37. Young, J., 2003. “ Introduction ”. In Lipids for functional foods and nutraceuticals, Edited by:Gunstone Frank, D., 1–23. Bridgwater, UK:Oily Press.
38. Zschau, W., 2000. “ Bleaching ”. In Introduction to fats and oils technology, 2nd ed., Edited by:O Brien, R. D., and Farr, W. W.P., 158–178. Champaign, IL:AOCS Press.