Lipid Changes During Long-Term Storage of Canned Sprat

Abstract

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.

Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel (Scomber colias)

“…Determination of tertiary lipid oxidation showed a significant increase ( p < 0.05) after the canning process (comparison between fresh and canned control samples) (Figure ). Similarly, previous studies have proved that canning process would lead to a marked formation of fluorescent compounds, namely, sardine ( Sardina pilchardus ), Coho salmon, and sprat . In the current study, the presence of all algae extracts in the packing medium led to lower average values when compared to the C‐0 batch.…”

“…The polyene index (Table ) did not reveal significant differences ( p > 0.05) among the different samples according to previous research on canned seafood . However, average values indicated a partial loss of PUFA compounds after the canning process, this loss being avoided by the presence of both algae extracts in the packing medium.…”

“…Thus, a brine medium showed to give rise to a greater development in canned tuna ( Thunnus alalunga ) when compared to different kinds of vegetable oils (namely, refined soybean oil, refined olive oil, and extra‐virgin olive oil); indeed, the high content of phenolic compounds in extra‐virgin olive oil showed a marked inhibition of lipid oxidation progress in canned tuna. A greater development of lipid oxidation was also observed by Naseri and Rezaei in brine‐canned sprat ( Clupeonella cultriventris ) when compared to its counterpart packed in sunflower oil. Contrary, no effect of the packing medium was inferred for the lipid hydrolysis development when comparing brine and soybean oil conditions in canned tuna ( T. alalunga ) …”

Shelf‐life enhancement of whole rainbow trout (Oncorhynchus mykiss) treated with Reshgak ice coverage

“…Seafood is reputable sources of LC‐PUFAs (Naseri, Abedi, Mohammadzadeh, & Afsharnaderi, ); however, they are very prone to oxidation and rancidity (Abedi, Naseri, Ghanbarian, & Vazirzadeh, ). The oxidation reactions can cause alterations in texture, color, and nutritional value of final product (Naseri & Rezaei, ; Naseri et al., ).…”

Protective effects of garlic (Allium sativum) and ginger (Zingiber officinale) on physicochemical and microbial attributes of liquid smoked silver carp (Hypophthalmichthys molitrix) wrapped in aluminium foil during chilled storage

“…This species is also known to provide a high content of important constituents of the human diet such as nutritional and readily digestible proteins, lipid, soluble vitamins, microelements and polyunsaturated fatty acids (Erkan and Ozden, 2007). However, distributors face challenges of deterioration during postmortem storage and processing as a result of damage mechanisms such as autolytic degradation, microbiological spoilage and lipid oxidation (Naseri and Rezaei, 2012).…”