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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 w9) and linoleic (C18:2 w6) acid content. Independent of fish species, the eicosapentaenoic (C20:5 w3) and docosahexaenoic (C22:6 w3) 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 w3 and w6 fatty acids. PRACTICAL APPLICATIONSIn 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 3 Corresponding

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