LIPID CHANGES DURING LONG-TERM STORAGE OF CANNED TUNA (THUNNUS-ALALUNGA)

Lipid damage during prolonged storage of canned fish was studied. Alba core tuna was processed under two sterilization conditions (115 degree s C, 74 min; 120 degrees C, 40 min) and then stored for up to 6 years. Analyses (lipid oxidation and hydrolysis, browning and formation of f luorescent compounds) of the lipids extracted from the white muscle of the fish and the packing oils were carried out. Muscle lipids were pa rtially extracted by the packing oil, so that an increase in the stora ge time produced higher levels of free fatty acids, browning and fluor escence development in the packing oils. As regards the types of muscl e, little difference between them throughout the canned storage was de tected.