Pasteurization Effect on Fatty Acid Stability in a Sous Vide Product Containing Seal Meat ( Phoca groenlandica)
ABSTRACT The stability of selected fatty acids in a sous vide product containing seal meat ( Phoca groenlandica ) plus vegetables was examined. The product was processed at five time/temperature combinations. In addition to pasteurized and nonpasteurized products, a conventionally heated (about 100°...
| Published in: | Journal of Food Science |
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| Main Authors: | , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
1996
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1996.tb13147.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1996.tb13147.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.tb13147.x/fullpdf |
| Summary: | ABSTRACT The stability of selected fatty acids in a sous vide product containing seal meat ( Phoca groenlandica ) plus vegetables was examined. The product was processed at five time/temperature combinations. In addition to pasteurized and nonpasteurized products, a conventionally heated (about 100°C) product was prepared for comparison. Unsaturated fatty acids constituted 81.3% of the total fatty acids in the nonpasteurized product. Eicosapentaenoic acid (EPA, 20:5n‐3) was 0.9 mg/g and docosahexaenoic acid (DHA, 22:6n‐3) was 1.2 mg/g in the nonpasteurized product. EPA was 19% higher and DHA 68% higher in the sample pasteurized at 65°C vs the conventional. Furthermore, pasteurization at lower temperatures retained 22% more EPA and 57% more DHA than pasteurization at higher temperatures. |
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