Abstract
The effect of canning and the use of different filling media (sunflower oil, olive oil, and spiced olive oil) on oxidation parameters (acidity, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) index), antioxidant capacity, and total phenol and vitamin E contents in eels was studied. A preliminary frying treatment caused a decrease in titratable acidity and an increase in TBARS, antioxidant capacity, and vitamin E in the eel muscle. During sterilization, TBARS also increased significantly. The magnitude of the changes depended on the filling medium. Storage also had a significant effect on oxidation parameters in eel muscle and in filling media. After one year of storage, the sunflower oil and canned eels packed in this oil presented higher antioxidant capacity and vitamin E content than olive oil, spiced olive oil, or canned eels packed in these oils. However, the total phenol contents were higher when olive oil or spiced olive oil were used as filling media. Despite the losses, the results show that the canning process and subsequent storage preserved a great part of the antioxidant capacity and vitamin E content of the filling medium, which is of interest to the consumer. Both sunflower oil and olive oil as filling media are of great nutritional interest.
Highlights
The quality of canned fish can vary with different factors such as type of fish, fresh fish quality, treatment conditions, filling medium, etc. [1,2]
Different filling media such as brine, olive oil, sunflower oil, soybean oil, and other vegetable oils can be used in the packing of canned fish, with the olive and sunflower oils being the most frequently used
Due to the considerations previously made about the peculiarities of the fish lipids and the effects of the canning process and filling media on the quality of the final product, the aim of this work was the study of the effect of canning and subsequent storage, and of different filling media, on the oxidation processes, antioxidant capacity, and content in some antioxidant compounds such as phenols and vitamin E, both in canned eels and in the filling media
Summary
Canned fish are products obtained from various marine species, packed in airtight containers with different filling media, and sterilized by heat treatment. The quality of canned fish can vary with different factors such as type of fish, fresh fish quality, treatment conditions (time, temperature, and container type), filling medium, etc. During and after heat treatment, complex interactions between components of fish and the filling medium take place, which affect the characteristics of the canned fish. Different filling media such as brine, olive oil, sunflower oil, soybean oil, and other vegetable oils can be used in the packing of canned fish, with the olive and sunflower oils being the most frequently used
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