LIPID CHANGES DURING LONG-TERM STORAGE OF CANNED TUNA (Thunnus alalunga)
نویسنده
چکیده
Lipid damages were studied during a prolonged storage of canned fish. Albacore tuna was processed at two sterilization conditions (115°C, 74 min; 120°C, 40 min) and then stored up to six years. Analyses (lipid oxidation and hydrolysis, browning, fluorescent compounds formation) were achieved on the lipids extracted from the white muscle of the fish and on the packing oils. Muscle lipids were partially extracted by the dipping oil, so that an increase of the storage time produced higher levels of free fatty acids, browning and fluorescence development in the packing oils. Related to the muscle determinations, little differences were detected throughout the canned storage. Running Title: Lipid changes during canned storage
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