Effects of processing step, filling medium and storage on amino acid profiles and protein quality in canned European eels

Abstract

This study evaluated the effects of the canning process and different filling media (sunflower oil, olive oil and spiced olive oil) on the amino acid profiles and protein quality of eels. Thawing-salting did not alter the amino acid contents. However, frying increased the content of some amino acids. The changes observed during the sterilization process depended on the filling medium. Inclusion of spices in the packing medium favoured loss of the amino acid lysine. The amino acids underwent greater changes during storage, although the changes varied depending on the amino acid considered. A large decrease in the glycine content was observed after storage of canned eels for 12 months. The changes were also influenced by the filling medium and were particularly evident in the eels packed in spiced olive oil. Essential amino acid scores (EAAs) and essential amino acid indices (IEAA) increased during the 12-month storage period. The amino acid contents indicated that the best quality product was the canned eels packed in sunflower oil.