Fatty acid profiles and lipid quality indices in canned European eels: Effects of processing steps, filling medium and storage

Gómez-Limia, Lucía; Cobas, N.; Franco, Inmaculada; Martínez, Sidonia

doi:10.1016/j.foodres.2020.109601

Cited by 26 publications

(21 citation statements)

References 27 publications

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“…The moisture content of the skin was between 68.94 ± 0.13 and 63.73 ± 2.13%. The moisture content of the eel skin was lower than reported by Gómez-Limia, et al [20] for eel muscle (74.5%). The skin of larger eels had a lower moisture content.…”

Section: Sample Characteristics and Proximate Composition Of Eel Skincontrasting

confidence: 64%

Proximate composition and amino acid profile of European eel skin: influence of body weight

Gómez-Limia

Carballo

Rodríguez-González

et al. 2022

Eur Food Res Technol

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Fish processing industries worldwide are discarding million kilograms of fish waste per year. The disposal of these wastes is an important handicap in fish processing industry. The thick eel skin is considered a waste product in the fish processing industry and in the home and is usually converted into low market-value products. The aims of this study were to evaluate the variations in the general chemical composition and amino acid content of eel skin in relation to body weight. The moisture content decreased and the lipid content increased with the weight of the eels. Eel skin had a high protein content, which did not vary significantly with eel weight. Glycine was the most abundant amino acid. The predominant essential amino acid was leucine. The smaller eels contained higher levels of threonine, valine, isoleucine, leucine, lysine, glutamic acid and tyrosine than the other groups. The larger eels contained higher levels of methionine, hydroxyproline, glycine, arginine, alanine and proline than the other groups. The protein indices showed that the skin from smaller eels was of higher nutritional quality. Graphical abstract

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Section: Sample Characteristics and Proximate Composition Of Eel Skincontrasting

confidence: 64%

Proximate composition and amino acid profile of European eel skin: influence of body weight

Gómez-Limia

Carballo

Rodríguez-González

et al. 2022

Eur Food Res Technol

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“…TA B L E 3 Fat and water-soluble vitamin contents (unit/100 g wet weight) (mean value ± standard deviation) in swordfish during the various steps of the canning process with different filling medium Moreover, the lipid content increases because of absorption of oil by the muscle. Similar results were also obtained by Gómez-Limia et al (2020b). Exchange of water and oil between the fish and the filling medium thus occurred, and the moisture and lipid contents were inversely correlated (r = −0.93).…”

Section: Moisture and Total Fat Contentssupporting

confidence: 83%

“…The total lipid content was expressed as the percentage fat per 100 g of muscle, as described by Gómez‐Limia et al. (2020b).…”

Section: Methodsmentioning

confidence: 99%

“…Merdzhanova et al (2013) observed that the vitamin E content of Black Sea horse mackerel increased significantly after frying. However, Gotoh et al (2011) reported that boiling, grilling, and frying significantly decreased the α-tocopherol contents of fish flesh. The vitamin E content of swordfish increased after the sterilization process due to the use of vegetable oils.…”

Section: Fat-soluble Vitaminsmentioning

confidence: 99%

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Vitamin retention during the canning of swordfish (Xiphias gladius) with different filling media

Cobas

Piñeiro-Lago

Gómez-Limia

et al. 2021

Journal of Food Science

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Swordfish (Xiphias gladius) is an economically and nutritionally important fish. The aims of this study were to determine the effects of the various steps of the canning process and of different filling media (olive oil, corn oil, sunflower oil, and high oleic sunflower oil) on the fat‐ and water‐soluble vitamin contents of swordfish. An HPLC‐based method was used for this purpose. The canning process led to loss of some vitamins, particularly of vitamin D3. Loss of this vitamin mainly occurred during storage and although important (89.34% to 91.36%), canned swordfish can be considered a good source of vitamin D3, providing between 50% and 64% of the RDI. The frying process also caused significant loss of vitamin B9 (73.7%). However, the vitamin E content increased due to contributions from the frying and filling oils. The canned swordfish packed in olive oil had lower vitamin A (107.35 µg/100 g) and E (1.58 mg/100 g) contents than the fish packed in sunflower oil (193.28 µg/100 g and 2.28 mg/100 g, respectively). The swordfish packed in sunflower oil also had the highest B2 (0.036 mg/100 g) content. The swordfish packed in corn oil had the lowest vitamin A (80.17 µg/100 g) and B2 (0.012 mg/100 g) contents, while the samples packed in high oleic sunflower oil had the lowest contents of vitamins B9 (0.14 µg/100 g) and B12 (2.37 mg/100 g). Practical Application Swordfish (Xiphias gladius) is consumed worldwide and is economically very important in the seafood industry. The canning process caused losses of some vitamins, particularly of vitamins D3 and B9; however, the vitamin E content increased due to the frying and filling oils. The study findings may contribute to increasing knowledge about how processing, storage and the filling medium influence the composition of canned fish.

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“…The second factor was the loss of EPA and DHA caused by cooking loss-this confirms the presence of these acids in the liquid parts of canned food. The available literature shows that EPA and DHA losses in fish after sterilization are between 20% and 40% [10,11,37,38].…”

mentioning

confidence: 99%

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

Domiszewski

Mierzejewska

2021

International Journal of Food Science

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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.

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Fatty acid profiles and lipid quality indices in canned European eels: Effects of processing steps, filling medium and storage

Cited by 26 publications

References 27 publications

Proximate composition and amino acid profile of European eel skin: influence of body weight

Proximate composition and amino acid profile of European eel skin: influence of body weight

Vitamin retention during the canning of swordfish (Xiphias gladius) with different filling media

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

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