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Lipid composition and palatability of canned sardines. Influence of the canning process and storage in olive oil for five years
Author(s) -
RuizRoso Baltasar,
Cuesta Isabel,
Perez Mercedes,
Borrego Elisa,
PérezOlleros Lourdes,
Varela Gregorio
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199806)77:2<244::aid-jsfa34>3.0.co;2-b
Subject(s) - palatability , food science , olive oil , chemistry , composition (language) , philosophy , linguistics
Lipid variations of canned sardines in olive oil, both quantitative and in fatty acid composition, have been studied during various stages of the canning process: raw sardines (RS), precooked sardines (PS), just canned sardines (CS) and sardines stored for 6 months (6MS), 12 months (12MS) and 5 years (5YS). The effect of maturation on the palatability of sardines has also been observed by means of triangle tests using a panel of 60 tasters. Our results show a significant loss of SFA in fish during the canning process (C16: 0, 273±6 g kg −1 of fat in RS and 169±11 g kg −1 of fat in CS) and a rise in MUFA (C18:1 207±2 g kg −1 of fat in RS and 506±14 g kg −1 of fat in CS); PUFA showed almost no variation. The maturation and canning processes both yielded similar qualitative modifications. The palatability of the sardines was significantly higher after 6 months of maturation than immediately after canning, and this quality was maintained, for at least 5 years of storage. © 1998 SCI.