Effect of adding different types of vegetables oils on some quality parameters of canned sardine fish

The aim of the research was to study the effect of canning in (brine, olive oil, sunflower oil and corn oil) on some quality indicators of sardine fish stored for different times, and to determine the shelf life of canned sardines. Sardine fish samples were prepared and filled into 450 ml containers at a rate of 10 small sardine chicks within one package, then divided into four groups, the first was filled by adding brine, the second by adding olive oil with brine, and the third by adding sunflower oil with brine, And the fourth is by adding corn oil with brine, then a sterilization process was carried out in an autoclave at a temperature of 121 °C for 20 minutes, and then the samples were stored at room temperature for different time periods (72 hours, 3 months and 6 months), and the effect of different treatments was studied during Storage times of some chemical characteristics (moisture content, fatty acid composition, protein, ash and total acidity), microbial content (general counts of bacteria, yeasts, fungi and Clostridium bacteria count), and organoleptic characteristics (colour, smell, texture, taste, general acceptability) of sardines. canned; The results of the statistical analysis of the chemical composition showed that there were significant differences in all the studied chemical indicators between sardines before and after the canning process, where the percentage of moisture65% decreased and the fat10.89%, protein20.76%, ash2.75% and total acidity1.5g oleic/100g fat increased, and significant differences also appeared between fish canned in brine and canned fish by adding Oils throughout the storage period, as the moisture content of fish canned in brine increased and the percentage of fat, protein, ash and total acidity decreased compared to fish canned by adding oils. On the other hand, the results of the microbial analysis showed that no bacterial growth appeared in the canned fish samples during the storage period. As for the composition of fatty acids, it was observed that the percentage of saturated fatty acids in fish canned in brine 40.98%compared with fish canned in oils, while their proportions were close in fish canned in all oils and throughout the storage period, and it was also noted that samples canned in olive oil exceeded the percentage of acids. As for the polyunsaturated fatty acids, their decrease was observed among the samples canned in brine31.5% and their increase in the rest of the studied samples. The results of the statistical analysis at the 5% confidence level showed a significant superiority of all samples canned in vegetable oils over samples canned in brine with the degree of general acceptance.