Apr 15, 2004

Separation of sardine oil without heating from surimi waste and its effect on lipid metabolism in rats

Journal of Agricultural and Food Chemistry
Kotoe ToyoshimaKazuo Miyashita


Sardine oil was obtained by centrifugation of surimi wastewater without heating or chemical refining. This oil (CE) showed light yellow color and the peroxide value was less than 1.0 meq/kg. The main lipid class of CE was triacylglycerol (TG) (>99%). These features indicate that CE can be directly used as food materials without further purification. Commercial sardine oil (CO) is usually prepared via some kind of refining process with high temperature (250 degrees C) and chemical treatment. The comparative study on the physiological effects of these sardine oils (CE and CO) revealed that the dietary sardine oils were more effective in reducing abdominal fat pads, plasma total cholesterol, and TG levels of rats than was a soybean oil diet (control). Furthermore, these effects were greater in CE than CO, although there was little difference in the fatty acid composition of both oils. Although the main lipid class of CE was TG (>99%), CE was prepared by centrifugation from surimi waste and directly used as dietary fat without further purification. Therefore, CE may contain some kinds of minor components, which could be attributed to the higher physiological activity of CE. To reveal the involvement of the minor compounds in CE, we...Continue Reading

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Mentioned in this Paper

Fish Products
Fish Liver Oils
Sardina pilchardus
Total cholesterol
Soybean Oil
Serum Total Cholesterol Measurement
Abdominal Fat
Plasma Lipid Measurement

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