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A 13 C‐NMR study of lipid alterations during fish canning: Effect of filling medium
Author(s) -
Medina Isabel,
Sacchi Raffaele,
Aubourg Santiago P
Publication year - 1995
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/jsfa.2740690407
Subject(s) - chemistry , polyunsaturated fatty acid , glycerol , lipolysis , glyceride , food science , fatty acid , hydrolysis , tuna , chromatography , biochemistry , fish <actinopterygii> , fishery , biology , adipose tissue
Carbon‐13 nuclear magnetic resonance spectroscopy was applied to study the effect of the filling medium on lipid modifications occurring during the industrial canning of tuna ( Thunnus alalunga ). In the two media studied—brine and soybean oil—increases in the free fatty acid level were observed with preferential hydrolysis of polyunsaturated fatty acids esterified in the sn ‐2 position of the glycerol moiety. The extent and mechanism of lipolysis seem to be independent of the filling medium used. Quantitative results obtained for the main lipid classes showed dilution of the natural lipids of muscle by triacylglycerols from the filling medium in oil‐filled cans.