THE Influence of local canning process and storage on pelagic fish from tunisia: fatty acid profiles and quality indicators
2008
SELMI, SALAH | MONSER, LOTFI | SADOK, SALOUA
The present study was designed to assess the effect of local canning process and storage time (up to 6 months) on tuna and sardine canned in olive oil and tomato sauce, respectively. The canning process affected tuna (P < 0.05) but not sardine lipid levels. Canned tuna and sardine absorbed coating oil during sterilization, inducing a higher oleic (C18:1 ω9) and linoleic (C18:2 ω6) acid content. Independent of fish species, the eicosapentaenoic (C20:5 ω3) and docosahexaenoic (C22:6 ω3) acid concentrations ranged from 2.96-6.24% and from 5.16-40.26%, respectively. The peroxide value and thiobarbituric acid index increased significantly in tuna but not in sardine flesh following the cooking step. The histamine levels increased significantly (P < 0.05) during storage but remained lower than the threshold limits. Although tuna and sardine flesh were slightly affected by the canning process, they remained good sources of ω3 and ω6 fatty acids. In the present study, we investigate the changes of the lipid fraction quality (fatty acids composition, peroxide value and thiobarbituric acid index) and histamine during processing and storage of two different fish species (tuna and sardine) processed during the same period. This would allow for the assessment of the different canning process steps (cooking and sterilization) and storage on fish meat, especially on its lipid quality. To our knowledge, such information is rather scarce. An evaluation of olive oil and tomato sauce effects on the enrichment of the nutritional oil quality of the tuna and sardine, respectively, and the stability of fish lipids oxidation were equally conducted. Finally, these data may supply some valuable information for other scientists working in the field of human nutrition.
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