Lipid composition and palatability of canned sardines. Influence of the canning process and storage in olive oil for five years
✍ Scribed by Ruiz-Roso, Baltasar; Cuesta, Isabel; Perez, Mercedes; Borrego, Elisa; Pérez-Olleros, Lourdes; Varela, Gregorio
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 175 KB
- Volume
- 77
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
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 e †ect 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 signiÐcant loss of SFA in Ðsh 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 modiÐcations. The palatability of the sardines was signiÐcantly higher after 6 months of maturation than immediately after canning, and this quality was maintained, for at least 5 years of storage.
1998 SCI.