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dc.contributor.authorMedina, Isabel-
dc.contributor.authorSacchi, Raffaele-
dc.contributor.authorAubourg, Santiago P.-
dc.date.accessioned2012-11-13T11:27:52Z-
dc.date.available2012-11-13T11:27:52Z-
dc.date.issued1994-
dc.identifier.citationJournal of the American Oil Chemists’ Society 71(5): 479-482 (1994)es_ES
dc.identifier.issn0003-021X-
dc.identifier.urihttp://hdl.handle.net/10261/60097-
dc.description4 páginas, 1 tabla, 2 figurases_ES
dc.description.abstract13C Nuclear magnetic resonance spectroscopy was applied to the study of lipid hydrolysis occurring during industrial canning of tuna (Thunnus alalunga). An increase in the free fatty acid (FFA) level was observed after cooking and sterilization, and a different FFA pattern was found when storage of the frozen raw material and thermal steps (cooking and can sterilization) were compared. Lipolysis in raw muscle occurs preferentially in thesn-1 andsn-3 acyl positions of triacylglycerols, with a consequent cleavage of saturated and monounsaturated fatty acids. After thermal processing, an increase of docosahexaenoic acid (DHA) was found in the FFA fraction, as well as a relative decrease of the peak intensity of DHA in thesn-2 position of triacylglycerols. This finding indicates a different mechanism of FFA release during the frozen storage and thermal processing of raw fish.es_ES
dc.language.isoenges_ES
dc.publisherSpringeres_ES
dc.rightsclosedAccesses_ES
dc.subjectTunaes_ES
dc.subjectDHAes_ES
dc.subjectFree fatty acidses_ES
dc.subjectHydrolysises_ES
dc.subject13C NMRes_ES
dc.subjectRawes_ES
dc.subjectThunnus alalunga lipidses_ES
dc.title13C nuclear magnetic resonance monitoring of free fatty acid release after fish thermal processinges_ES
dc.typeartículoes_ES
dc.identifier.doi10.1007/BF02540657-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1007/BF02540657es_ES
dc.identifier.e-issn1558-9331-
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