Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Storage Stability of Refined Sardine Oil

정제정어리유의 저장안정성에 관한 연구

  • LEE Kang-HO (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • JEONG In-Hack (Department of Fisheries Resources Development, Kangnung National University) ;
  • RYUK Ji-Hee (Department of Food Science and Technology, National Fisheries University of Pusan)
  • Published : 1989.04.01
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Abstract

For the utilization of polyunsaturated fatty acids in sardine (Sardinops melanosticta) oil, mainly as a source for dietary supplement of eicosapentaenoic acid(EPA) and docosahe-xaenoic acid(DHA), the effects of refining and storage, conditions, and addition of stabili-zing agents on the storage stability of EPA condensed and refined sardine oil were tested. Refined, sardine oil deacidified, decolored, and deodorized, was more stable to autoxidation than crude or partially purified oils such as deacidified or/and decolored. The refined sardine oil must be kept at $5^{\circ}C$ or lower temperture for longer than two month storage. The addition of $0.018\%\;\alpha-tocopherol$ or BHT could enhance the stability to autoxidation, and EDTA or citric acid was useful as synergist. Especially the addition of $0.02\%$ citric acid to the oil still hot after deodorizing process ($125^{\circ}C$) was of benefit to stabilize the refined oil.

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