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5 páginas, 4 tablas.-- The final publication is\udavailable at www.springerlink.comLipid damage during prolonged storage of\udcanned fish was studied. Albacore tuna was processed\udunder two sterilization conditions (115 °C, 74 min;\ud120 °C, 40 min) and then stored for up to 6 years. Analyses\ud(lipid oxidation and hydrolysis, browning and formation of\udfluorescent compounds) of the lipids extracted from the\udwhite muscle of the fish and the packing oils were carried\udout. Muscle lipids were partially extracted by the packing\udoil, so that an increase in the storage time produced higher\udlevels of free fatty acids, browning and fluorescence development\udin the packing oils. As regards the types of muscle,\udlittle difference between them throughout the canned storage\udwas detectedThe author acknowledges financial support for\udResearch Project ALI 90-0773 (1991±93) provided by the Comision\udInterministerial de Ciencia y Tecnologia (CICyT) (Spain), and Research\udProject XUGA 402 01B93 (1994±95) provided by the Xunta de\udGalicia (Galicia, Spain)Peer reviewe

Lipid changes during long-term storage of canned tuna ( Thunnus alalunga )