An experimental investigation was carried out on several in-oil preserved canned tuna samples to evaluate the degradation level of the refined oil medium by means of recent analytical parameters as well as by the routine analysis prescribed by the EC Regulations. The analytical results show that the HPSEC analysis of polar compounds, separates and quantifies classes of oxidation (triglyceride oligopolymers and oxidized triglycerides) and hydrolysis (diglycerides) substances, giving a much more accurate evaluation of the quality of refined oils used as preserving medium in canned foodstuffs with respect to the routine analyses.

Use of recent analytical parameters to evaluate the quality of refined oils used as a covering medium for canned fish

CAPONIO, Francesco;GOMES, Tommaso Francesco
2004

Abstract

An experimental investigation was carried out on several in-oil preserved canned tuna samples to evaluate the degradation level of the refined oil medium by means of recent analytical parameters as well as by the routine analysis prescribed by the EC Regulations. The analytical results show that the HPSEC analysis of polar compounds, separates and quantifies classes of oxidation (triglyceride oligopolymers and oxidized triglycerides) and hydrolysis (diglycerides) substances, giving a much more accurate evaluation of the quality of refined oils used as preserving medium in canned foodstuffs with respect to the routine analyses.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11586/133204
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