Effect of Technological Process on True Retention Rate of Eicosapentaenoic and Docosahexaenoic Acids, Lipid Oxidation and Physical Properties of Canned Smoked Sprat (Sprattus sprattus)

Abstract

In connection with the severe deficiencies of EPA and DHA in the human diet, the industry should provide inexpensive fish products that are characterized by the appropriate lipid quality. The influence of the technological process on true retention rate of EPA and DHA, indicators of lipid oxidation and physical properties, of canned smoked sprat in oil was investigated. It was assumed that the double dose of heat during the technological process (smoking/sterilization) can significantly affect the quality of lipids. The study was carried out on fresh fish and after frozen storage. After smoking, the percentage of EPA and DHA in lipids did not change significantly, while the content of these acids per wet weight (g/100 g) increased by about 20%. During smoking, a faster increase in oxidation products was observed in frozen fish (increase by 22%-36%) than in fresh fish (increase by 31%-54%). Sterilization caused EPA and DHA to be “regrouped” from the fish to the oil rather than their physical losses. After sterilization, the fish retained 70%-77% EPA and DHA content (the rest passed into the oil). EPA and DHA losses were 8.5% higher in canned products obtained from frozen fish compared to fresh fish. True retention should be used to assess changes in EPA and DHA content in fish after sterilization (and not the expression of EPA and DHA content in % or g/100 g). A better indicator of changes in the physical parameters of canned fish after sterilization is the analysis of the proportion of the water layer rather than mass measurement. Despite the double dose of heat that occurred during the canned sprat production process, the peroxide value in fish and in oil did not exceed 10 (mEqO2/kg of lipid) and p-anisidine value did not exceed 20. This means that these lipids were characterized by good quality.

Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (Salmo salar) Meat

“…During the smoking process, both hot and cold, a decrease in the content of EPA and DHA acids was observed, especially significantly in the case of hot smoking. A reduction in lipid content, especially EPA and DHA, was observed by Domiszewski and Mierzejewska [ 47 ] studying the effect of processing on the actual retention of eicosapentaenoic and docosahexaenoic acid, lipid oxidation, and physical properties of canned smoked sprat ( Sprattus sprattus ). The kinetics of lipid quality changes in salmon during thermal processing was also described by Kong et al [ 48 ].…”

Loss of Eicosapentaenoic Acid (EPA) after Retort Sterilization of the EPA-BCAA Fortified Complete Nutrition Drink

“…High temperature could induce free radical generation, followed by secondary oxidized lipid products. The rate of decreasing PUFA depended on the heating profile [ 33 ]. In this study, 30% loss of EPA was found after heat treatment.…”

“…Nevertheless, a previous study in critical patients found no associations between receiving hyperosmolar nutrition and medication via nasogastric tube, and feeding intolerance, diarrhea, constipation, gastric residual volume, nausea, and vomiting [ 34 ]. However, an increased risk of diarrhea was found to be associated with hyperosmolar medication via the naso-duodenal route (OR 138.7 (95% CI: 2.33; 8245)) [ 33 ]. Therefore, further evaluation in clinical setting research is needed to monitor this product for possible complications.…”