Effect of Argan oil, thyme, and rosemary on drying process of Sardina Pilchardus fillets was written by Zini, Soukaina;Mouhanni, Hind;Besombes, Colette. And the article was included in Journal of Food Processing and Preservation in 2022.SDS of cas: 499-75-2 This article mentions the following:
This work aims to study the drying kinetics of sardine fillets marinated with Argan oil, thyme, and rosemary at 70°C via the hybrid solar dryer. The static gravimetric method has been used to determine the sorption isotherms at 50, 60, and 70°C. Histamine content, TVBN, fatty acids, carbohydrates, and pH levels were analyzed as well. Finally, a statistical anal. of the results was accomplished using PCA. The sardine drying kinetics was accelerated with increasing air temperature in a synchronous manner. The optimal water activity for the conservation of sardines is aw = 0.32. The results obtained have led to an increase in the shelf life of sardine fillets marinated and dried on the basis of argan oil and thyme, unlike the product with argan oil, rosemary, and without marinade that will be destroyed in a few weeks. The findings results be explained by the antioxidant activity of thyme. Novelty impact statement : The drying kinetics of sardine fillets was determined exptl., as well as the characteristic drying curve. Determination of the optimum water activity for the conservation of sardines is aw = 0.32. The combination of marine products with argan oil and thyme provides the longest preservation period while also adding a new quality and taste dimension to sardine conservation. In the experiment, the researchers used many compounds, for example, 5-Isopropyl-2-methylphenol (cas: 499-75-2SDS of cas: 499-75-2).
5-Isopropyl-2-methylphenol (cas: 499-75-2) belongs to alcohols. Alcohols are weak acids. The most acidic simple alcohols (methanol and ethanol) are about as acidic as water, and most other alcohols are somewhat less acidic. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.SDS of cas: 499-75-2
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts