Effect of Packing Media on the Oxidation of Canned Tuna Lipids. Antioxidant Effectiveness of Extra Virgin Olive Oil

Medina, Isabel; Sacchi, Raffaele; Biondi, Loredana; Aubourg, Santiago P.; Paolillo, Livio

doi:10.1021/jf970587+

Cited by 51 publications

(55 citation statements)

References 32 publications

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“…Several studies have been published on changes in lipid during the canning process. In particular, the effect of steam cooking García-Arias et al, 1994;Freeman, 1999), packing media (Medina et al, , 1998Aubourg et al, 1990), and sterilizing conditions on the lipid quality of the final product have been studied.…”

Section: Introductionmentioning

confidence: 99%

Lipid Changes During Long-Term Storage of Canned Sprat

Naseri¹,

Rezaei²

2012

Journal of Aquatic Food Product Technology

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Lipid changes during canning and 3-years storage of oil and brine canned sprat were studied. Thermal treatment during precooking and sterilization produced an increase in free fatty acid content. Secondary oxidation product showed a considerable increase in canned samples after storage time. A significant increase was found by comparing the fluorescence shift measured in both canned samples with cooked fish. The fluorescence compound in both filling media was increased after 3 years. Oil canning affected the sprat fatty acids composition. Results showed the amount of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and ω3 significantly decreased in oil canned samples. However, the polyunsaturated fatty acids (PUFA) and ω6 had the opposite behavior. The latter effect was more marked with increased storage time. Results showed the amount of SFA, MUFA, PUFA, and ω3 did not alter in brine canned samples. After storage, the amount of MUFA and ω3 decreased, and the content of SFA increased in brine canned samples.

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Section: Introductionmentioning

confidence: 99%

Lipid Changes During Long-Term Storage of Canned Sprat

Naseri¹,

Rezaei²

2012

Journal of Aquatic Food Product Technology

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“…Thus, naturally occurring antioxidants have been successfully employed with marine oils (12,13), minced fish (14,15) and whole or filleted fish (16,17).…”

Section: Introductionmentioning

confidence: 99%

Assessment of antioxidant effectiveness on thermally treated marine lipids by fluorescence detection

Aubourg

2000

European Food Research and Technology

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Previous research has studied fluorescence development during fish processing; as a result, a bathochromic shift towards higher wavelength maxima was detected and employed successfully as a way of measuring quality changes. In the present work, the same fluorescence analysis was tested for assessing the preservative effect of an antioxidant compound on thermally treated marine lipids. For it, two kinds of marine lipids systems (cod liver oil and horse mackerel white muscle) were heated under different time (up to 15 days), temperature (15ºC, 30ºC and 50ºC) and antioxidant (citric acid) content (0.01-0.50% in the oil systems, w/w; 0.10-1.00% in the fish muscle systems, w/w) conditions. Fluorescence results showed an antioxidant effect at all the temperatures studied; at 50ºC the citric acid presence produced a significant decrease of the bathochromic shift of fluorescence in both the oil and the fish muscle systems when present in the following concentrations rangs: 0.10-0.50% and 0.40-1.00%, respectively.The antioxidant effect of citric acid was also confirmed by the traditional browning development (420 nm) analysis. Good linear correlations were obtained for both fluorescence and browning values with the reaction time at all the temperatures tested. It is concluded that fluorescence analysis could be successfully employed as an accurate tool when studying the effect of antioxidant compounds during marine products manufacture, specially in cases where interaction compounds formation between lipid oxidation products and nucleophilic constituents are prone to be formed.Running Title: Antioxidant effectiveness assessment by fluorescence detection

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“…Oil and brine are the most common packing media used in canning. Medina et al [86] studied recently the effectiveness of the packing media in canned tuna fish. They observed different rates of oxidation in the fish lipids when virgin olive oil was used instead of refined soybean oil or brine.…”

Section: Traditional and Modern Usementioning

confidence: 99%

Olive Oil

Boskou¹

2000

World Review of Nutrition and Dietetics

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Effect of Packing Media on the Oxidation of Canned Tuna Lipids. Antioxidant Effectiveness of Extra Virgin Olive Oil

Cited by 51 publications

References 32 publications

Lipid Changes During Long-Term Storage of Canned Sprat

Lipid Changes During Long-Term Storage of Canned Sprat

Assessment of antioxidant effectiveness on thermally treated marine lipids by fluorescence detection

Olive Oil

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