Effects of storage temperature and α-tocopherol on oil recovered from sardine mince

Sardine oil released during sardine mince preparation showed good quality with a low hydroperoxide content, excellent color and high content (19.23%) of eicosapentaenoic acid. Recovered sardine oil was stored at two different temperatures (+4 °C and +35 °C) for 28 days with or without the addition of α-tocopherol (50 and 100 ppm). Peroxide values and thiobarbituric acid reactive substances of control sardine oil significantly increased to reach 29.9 meq O2/kg oil and 46.48 mg MA/kg during storage at +35 °C, but the increase was considerably less (4.36 meq O2/kg oil and 13.21 mg MA/kg oil respectively) in oil stored at +4 °C. A slight increase (1.5%) in the free fatty acid content was recorded in oil stored at 35 °C. A significant decrease of polyunsaturated fatty acids was recorded after storage, particularly in oil stored at 35 °C, while higher percentages of saturated and monounsaturated fatty acids were observed. Storage at +4 °C combined with addition of α-tocopherol (100 ppm) had a beneficial effect on sardine oil stability.