CHANGES IN LIPIDS DURING DIFFERENT STERILIZING CONDITIONS IN CANNING ALBACORE (THUNNUS-ALALUNGA) IN OIL

Authors
AUBOURG S GALLARDO JM MEDINA I
Citation
S. Aubourg et al., CHANGES IN LIPIDS DURING DIFFERENT STERILIZING CONDITIONS IN CANNING ALBACORE (THUNNUS-ALALUNGA) IN OIL, International journal of food science & technology, 32(5), 1997, pp. 427-431
Citations number
29
Journal title
International journal of food science & technology → ACNP
ISSN journal
09505423
Volume
32
Issue
5
Year of publication
1997
Pages
427 - 431
Database
ISI
SICI code
0950-5423(1997)32:5<427:CILDDS>2.0.ZU;2-O
Abstract
The effects on muscle lipid deterioration of initial cooking and of th ree time/temperature processing combinations after 4 months storage of albacore tuna canned in oil were studied. Conjugated dienes only incr eased slightly on cooking but thiobarbituric acid index increased and fell on canning; free fatty acids (FFA) increased with some canning. P olyene index and polyunsaturated fatty acids (PUFA) content provided h igher values with higher temperature, shorter time processing.