Oxidative stability of Triglycerides from Orbital Fat of Tuna and Soybean Oil in an Emulsion

• Miyashita Kazuo

  Faculty of Fisheries, Hokkaido University

• Hirao Minako

  Faculty of Fisheries, Hokkaido University

• Nara Eiichi

  Faculty of Fisheries, Hokkaido University

• Ota Toru

  Faculty of Fisheries, Hokkaido University

書誌事項

タイトル別名

• Oxidative Stability of Triglycerides fr

抄録

Triglycerides (TGs) from orbital fat of tuna (tuna-TG) and from soybean oil (soy-TG) were dis-persed in a buffer with milk casein and their oxidative stabilities in an emulsion were compared with those in the air. Since the average number of bisallylic positions in tuna-TG molecule was higher than that in soy-TG molecule, tuna-TG was more susceptible to oxidation than soy-TG in the air. However, tuna-TGbecame oxidatively more stable than soy-TG in an emulsion. PV of soy-TG increasedrapidly after 100 h of oxidation in an emulsion, but such an increase was not observe in the oxidation of tuna-TG. Gas chromatographic analysis also showed that 94.0±3.8% of polyunsaturated fatty acids (PU-FAs) in tuna-TG remained unchanged after 240 h of oxidation in an emulsion, while soy-TG was more rapidlyoxidized inan emulsion with loss of 76.2±1.1% of PUFAs after 240 h of oxidation. These resultsshow the possibility that fish oils may be protected from their oxidations by emulsification.

収録刊行物

• Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ

  Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ 61 (2), 273-275, 1995

  公益社団法人 日本水産学会

キーワード

• oxidative stability
• emulsification
• triglycerides
• DHA

詳細情報

• CRID: 1390282679406801792
• NII論文ID: 130003902673
• NII論文ID: 10004861513
• NII書誌ID: AA10993718
• DOI: 10.2331/fishsci.61.273
• COI: 1:CAS:528:DyaK2MXlt1ygt7w%3D
• NDL書誌ID: 3645027
• ISSN: 09199268
• ISSN: http://id.crossref.org/issn/09199268
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I3645027
• Web Site: https://www.jstage.jst.go.jp/article/fishsci1994/61/2/61_2_273/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可