Effect of Previous Frozen Storage, Canning Process and Packing Medium on the Fatty Acid Composition of Canned Mackerel

Prego, Ricardo; Trigo, Marcos; Martı́nez, Beatriz; Aubourg, Santiago P.

doi:10.3390/md20110666

Cited by 8 publications

(8 citation statements)

References 52 publications

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“…The fatty acid profile obtained for the salmon samples (F5 and F10) agreed with a previous study [26], according to which wild salmon are richer in n-3 PUFA and saturated fatty acids (SFA). However, a different contribution of linolenic acid (C18:3 n-3) was observed, for which our samples showed percentages at least five times lower than those reported in the literature.…”

Section: Resultssupporting

confidence: 88%

“…However, a different contribution of linolenic acid (C18:3 n-3) was observed, for which our samples showed percentages at least five times lower than those reported in the literature. Comparable levels were, however, observed for MUFA and SFA [26]. Perfectly comparable results were observed by comparison with the study conducted by Blanchet et al [27] on samples of wild and Atlantic salmon.…”

Section: Resultssupporting

confidence: 83%

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Determination of Fatty Acid Profile in Processed Fish and Shellfish Foods

Nava¹,

Turco²,

Licata³

et al. 2023

Preprint

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Seafood products are the main dietary source of n-3 polyunsaturated fatty acids (n-3 PUFA), which are essential for human health. However, due to the widespread use of processed fish products, the presence of these n-3 PUFAs may be subject to changes related to different processing methods. The aim of this study was to determine the fatty acid composition, with a focus on n-3 polyunsaturated fatty acids (n-3 PUFAs), in different processed fish and shellfish food of EU and non-EU origin purchased in supermarkets and ethnic food shops in Messina (Italy), using gas chromatography with flame-ionization detector (GC-FID). From the fatty acid profile, the atherogenic index (AI), thrombogenicity index (TI) and flesh-lipid quality index (FLQ) were determined: 0.13-1.04 (AI), 0.31-9.84 (TI) and 0.41-29.90 (FLQ). The percentages of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids had the following ranges: 13.55-50.48%, 18.91-65.58%, 13.84-52.73%, respectively. All samples showed a good presence of PUFAs and, in particular, eicosapentaenoic (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) were the main n-3 polyunsaturated fatty acids (n-3 PUFA).

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Section: Resultssupporting

confidence: 88%

Section: Resultssupporting

confidence: 83%

Determination of Fatty Acid Profile in Processed Fish and Shellfish Foods

Nava¹,

Turco²,

Licata³

et al. 2023

Preprint

View full text Add to dashboard Cite

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“…In S5 (Atlantic bonito in vegetable oil), the sum of the fatty acid levels followed the pattern SFA > MUFA = PUFA, and in S6 (European sprat in vegetable oil), SFA = MUFA > PUFA. According to previous studies [ 48 ], the packing medium had no effect on the content of SFA in canned mackerel samples. However, differences were observed in the total MUFA and total PUFA contents.…”

Section: Resultsmentioning

confidence: 88%

Metal Content, Fatty Acid and Vitamins in Commercially Available Canned Fish on the Bulgarian Market: Benefit–Risk Ratio Intake

Peycheva,

Panayotova,

Hristova

et al. 2024

Foods

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Today, the distribution and consumption of canned products have become widespread due to the convenience of using processed fish products. This study aims to evaluate elements of toxicological concern and essential elements (Cd, Al, Cu, Cr, Mn, Fe, Pb, Ni, and Zn), the fatty acid composition, and the fat-soluble vitamin and antioxidant pigment contents of various canned fish products purchased on the Bulgarian market. The estimated weekly intake and human health benefit–risk ratio based on metal elements and n-3 LC-PUFA contents in canned fish products were assessed. The contents of the analyzed elements in the canned samples were found to be below the limits set by various health organizations. Al was detected in only one sample. The profile of fatty acids showed that the canned fish had high PUFA/SFA ratios, EPA + DHA contents and low SFA, AI and TI values. The analyzed canned fish contained significant contents of fat-soluble vitamins. The Atlantic bonito in a jar sample was characterized by a high percentage of vitamin A (26.7% RDI) and vitamin D3 (142% RDI) per 100 g portion. The calculated EWI value shows that the consumption of canned fish products did not present any risk. The benefit–risk ratio indicates that the canned fish species are safe for human consumption, except for one sample regarding Cr.

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“…Values obtained for total lipid content in fish muscle are depicted in Table 1 . Canning and canned storage led to a general lipid content increase that can be explained on the basis of moisture loss from the muscle during the heating treatment [ 29 , 36 ]. No differences ( p > 0.05) among the canned samples were obtained, all values being included in the 20.79–24.03 g·kg −1 muscle.…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, searching for optimised conditions for the canning process [ 26 ] and the use of protective technologies [ 27 ] is nowadays considered mandatory. Additional concerns of fish canneries are the availability decrease of traditional species and the need for previous storage of the raw material to be processed [ 28 , 29 ]. In both cases, the use of farmed species can provide a more accurate and convenient raw material in any season of the year.…”

Section: Introductionmentioning

confidence: 99%

Influence of Cuttlefish-Ink Extract on Canned Golden Seabream (Sparus aurata) Quality

Martínez,

Trigo,

Rodríguez

et al. 2024

Foods

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Four different concentrations of an aqueous extract of cuttlefish (Sepia spp.) ink (CI) were introduced, respectively, into the packing medium employed during golden seabream (Sparus aurata) canning. The quality parameters of the resulting canned fish were determined and compared to the initial fish and the control canned muscle. An important effect of the CI concentration introduced in the packing medium was proved. The presence in the packing medium of a relatively low CI concentration (CI-2 batch) led to a lower (p < 0.05) lipid oxidation development (fluorescent compound formation), lower (p < 0.05) changes of colour parameters (L* and a* values), and lower (p < 0.05) trimethylamine values in canned fish when compared to control canned samples. Additionally, the two lowest CI concentrations tested led to higher average values of C22:6ω3, ω3/ω6 ratios, and polyene index. On the contrary, the use of the most concentrated CI extract (CI-4 condition) led to a prooxidant effect (higher fluorescence ratio value). In agreement with environmental sustainability and circular economy requirements, the study can be considered the first approach to a novel and valuable use of the current marine byproduct for the quality enhancement of canned fish. On-coming research focused on the optimisation of the CI-extract concentration is envisaged.

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Effect of Previous Frozen Storage, Canning Process and Packing Medium on the Fatty Acid Composition of Canned Mackerel

Cited by 8 publications

References 52 publications

Determination of Fatty Acid Profile in Processed Fish and Shellfish Foods

Determination of Fatty Acid Profile in Processed Fish and Shellfish Foods

Metal Content, Fatty Acid and Vitamins in Commercially Available Canned Fish on the Bulgarian Market: Benefit–Risk Ratio Intake

Influence of Cuttlefish-Ink Extract on Canned Golden Seabream (Sparus aurata) Quality

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