Grasas y Aceites, Vol 46, No 2 (1995)

Effect of oil and brine canning and storage on Little Tunny (Euthynnus alleteratus) lipids


https://doi.org/10.3989/gya.1995.v46.i2.906

Santiago P. Aubourg
Instituto de Investigaciones Marinas (CSIC), Spain

Isabel Medina
Instituto de Investigaciones Marinas (CSIC), Spain

José M. Gallardo
Instituto de Investigaciones Marinas (CSIC), Spain

Ricardo Pérez Martín
Instituto de Investigaciones Marinas (CSIC), Spain

Abstract


Changes produced in the lipid fraction of Little Tunny during canning in oil and in brine and during its subsequent storage were studied in order to compare the effect of both dipping procedures. The effect of the type of covering medium on both the total lipid composition and on the phospholipid fraction was determined.
Canning in oil was shown to lead to certain changes in the composition of the final product, there being a decrease in the phospholipid and fatty acid (16:0,18:0, 20:4ω6, 20:5ω3, 24:1ω9 and 22:6ω) content of the total lipids. Furthermore, the presence of triglycerides in the oil used for canning leads to increases in some fatty acids (oleic and linoleic) in the samples. The lipid content of samples canned in brine were lower than initial values. This difference due to processing was not detected in samples canned in oil.
The phospholipid study showed the presence of 1-O-alk-1-enyl-ether chains, the qualitative and quantitative composition of which was studied. The thermal treatment Involved in both dipping procedures provoked a sharp decrease in the plasmalogen content, while the polyunsaturated fatty acid composition was significantly lower ¡n the oil canned samples than in the raw samples. This decrease due to processing can be explained as an effect of the heat and of the extraction capacity of the oil.

Keywords


Brine canning; Lipid (composition); Little tunny; Oil canning; Phospholipid; Storage; Thermal process

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