The Influence of Local Canning Process and Storage on Pelagic Fish From Tunisia: Fatty Acid Profiles and Quality Indicators

Selmi, Salah; Monser, Lotfi; Sadok, Saloua

doi:10.1111/j.1745-4549.2008.00189.x

Cited by 33 publications

(50 citation statements)

References 25 publications

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“…A low peroxide formation could be observed in all kinds of samples (<8.0; Table ) in agreement to previous research related to other canned species such as Atlantic bluefin tuna ( Thunnus thynnus ) and sardine ( Sardina pilchardus ) and Atlantic salmon ( Salmo salar ) . In the current study, peroxide assessment showed a marked decrease ( p < 0.05) as a result of the canning process (comparison between raw and canned control samples) (Table ).…”

Section: Resultssupporting

confidence: 91%

“…Differently to most volatile amines, TMA is a non‐water‐soluble tertiary amine so that it is not likely to be leached into the present brine packing medium. According to the current work, a marked TMA content increase was observed after canning in tuna ( T. thynnus ) and sardine ( S. pilchardus ) muscle . Comparison among canned samples did not provide significant differences ( p > 0.05), so that a general trend about algae extract presence on the formation of this deteriorative molecule could not be implied.…”

Section: Resultscontrasting

confidence: 49%

“…Consequently, their determination would not afford an accurate measurement of quality loss. A marked decrease of the TBA‐i has already been described for canned fish related to water‐, tomato‐sauce‐, and oil‐packing conditions.…”

Section: Resultsmentioning

confidence: 62%

“…Opposite results were obtained when an oil‐packing medium was concerned. Thus, TVB‐N content showed to increase after the canning process in canned salmon ( O. kisutch ), tuna ( Thunnus thynnus ) and sardine ( S. pilchardus ), and sardine ( S. pilchardus ) …”

Section: Resultsmentioning

confidence: 99%

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Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel (Scomber colias)

Barbosa¹,

Trigo²,

Campos

et al. 2019

Euro J Lipid Sci & Tech

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This research focuses on the lipid fraction and the rancidity stability of commercial canned Atlantic Chub mackerel (Scomber colias). For it, two different concentrations of aqueous extracts of two abundant algae (Fucus spiralis and Ulva lactuca) are included in the brine‐packing (aq. 2% NaCl) medium during mackerel canning. Quality analyses are carried out after a 3‐month canned storage (20 °C). Phospholipids, sterols, and α‐tocopherol contents show a marked loss as a result of canning, this loss being mostly inhibited when considering the canned fish packed in the presence of the most concentrated algae extracts. Breakdown of free fatty acids and peroxides produced during the thermal treatment is inhibited by the presence of the algae extracts, a higher retention of such molecules being observed by increasing the algae extract concentration. Analysis of fluorescent compounds formation (tertiary lipid oxidation) shows a marked increase after canning, this increase being partly inhibited by the presence of antioxidant compounds present in the algae extracts; interestingly, oxidation inhibition is found more important in canned fish corresponding to F. spiralis batches than U. lactuca. A preservative effect on lipid constituents and rancidity development is concluded by the presence of algae extracts in the packing medium. Practical Applications: The extensive heat treatment involved during fish canning has been reported to produce breakdown of constituents, lipid damage (oxidation and hydrolysis) development showing a marked effect on nutritional and sensory properties; furthermore, this effect has shown to be greater when a brine medium is applied as packing system. Marine algae have been described as being a relevant source of chemical constituents including an antioxidant and antibacterial behavior. In the current work, employment of a commercial brine‐packing including aqueous algae extracts shows a preservative effect on the lipid fraction (composition and rancidity stability) during the canning process of Atlantic Chub mackerel. The proposed strategy may open the way to the development of a natural biopreservation for commercial canned fish due to the simple methodology employed and the abundancy of the two algae chosen for the study. Further research should envisage optimization of the preservative compounds extraction by advanced technologies. Aqueous extracts of algae Fucus spiralis and Ulva lactuca are included in the packing medium during Atlantic Chub mackerel (Scomber colias) canning. As a result, an inhibitory effect on lipid composition changes and rancidity development is obtained. Better results are observed by employing alga F. spiralis.

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Section: Resultssupporting

confidence: 91%

Section: Resultscontrasting

confidence: 49%

Section: Resultsmentioning

confidence: 62%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Preservative Effect of Algae Extracts on Lipid Composition and Rancidity Development in Brine‐Canned Atlantic Chub Mackerel (Scomber colias)

Barbosa¹,

Trigo²,

Campos

et al. 2019

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…However, the PV obtained in all cases remained below the 8.3 score. A low peroxide content has also been detected in canned Atlantic bluefin tuna ( Thunnus thynnus ) and sardine ( Sardina pilchardus ) as well as in canned Atlantic salmon ( Salmo salar ) …”

Section: Resultsmentioning

confidence: 99%