The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines

Abstract

We studied how storing fresh sardines (Sardina pilchardus) on ice for 0–15 days would affect lipid quality and sensory acceptance after the sardines were later canned. Average moisture and diacylglycerol contents showed a decreasing trend during storage time for sardines stored for to 0–10 days and an increasing trend for samples stored for 13–15 days. Total lipid and triacylglycerol average values increased with storage time of 0–10 days. In contrast, sardines stored for 13–15 days showed decreased values of lipids and triacylglycerols. Increased storage times also led to increased average saturated fatty acid (STFA) content and browning and decreased polyunsaturated fatty acid (PUFA) values and PUFA/STFA and ω3/ω6 ratios. Notably, the effect of storage time on PUFA/STFA and ω3/ω6 ratios and browning development was found significant (p < 0.05). Sensory descriptors revealed only slight quality differences with previous storage on ice for 0-10 days. In contrast, a substantial (p < 0.05) decrease (appearance and texture) was detected in samples corresponding to a 13–15-day period, such samples being considered unacceptable. Storage on ice not exceeding 10 days is recommended for sardines before being shipped to canneries for further processing. Furthermore, the use of efficient storage including preserving technologies would be desirable.

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

“…On the contrary, and in agreement with the current study, no substantial effect was detected in the PI of brine-canned sardine (S. pilchardus) by increasing the prior holding time on ice [41]. Recently, Reblová et al [30] detected remarkable decreases in PUFA/STFA and ω3/ω6 ratios in canned sardine (S. pilchardus) by increasing the prior chilling time (0-15-day period); however, no effect was observed for the presence of STFA, MUFA and PUFA groups in canned fish.…”

“…Concerning the effect of prior fish-holding time, no effect of prior frozen storage time (0-15-month period at −18 • C) of sardine (Sardina pilchardus) was detected on the water and lipid contents of the corresponding canned product [41]. However, an increase in lipid content in canned sardine (S. pilchardus) was proved by increasing the prior holding time in ice [30]; on the contrary, no effect on moisture level was reported.…”

“…Furthermore, the preservative effect of an antioxidant addition in the packing medium has been proved [25,26]. Concerning the FA profile changes, most research has addressed the effect of packing media [17,27,28]; on the contrary, only a few studies have addressed the effect of thermal treatment (sterilisation) during canning, and the conditions of prior storage to canning [29,30].…”

Biopreservation of Fresh Sardines (Sardina pilchardus) Using Lactiplantibacillus plantarum OV50 Isolated from Traditional Algerian Green Olives Preparations

“…Sardina pilchardus is a sardine found in the Mediterranean Sea and is widely traded and consumed in the region [1]. This small pelagic fish is rich in proteins, minerals, and polyunsaturated fatty acids, especially Ω-3 [2,3]. Sardines have a short and limited shelf life due to their delicate structure, neutral pH, and chemical composition [2].…”

Effect on nutritional quality changes in fresh and canned Scomber australasicus and Scomberomorus guttatus

“…Both enzymes and bacteria must be permanently inactivated as a result of heat treatment. If recontamination does not occur and negative chemical reactions do not occur with the container, canned seafood should be stored for a very long shelf life (Reblová et al., 2022 ).…”