LIPID-COMPOSITION AND PALATABILITY OF CANNED SARDINES - INFLUENCE OF THE CANNING PROCESS AND STORAGE IN OLIVE OIL FOR 5 YEARS

Lipid variations of canned sardines in olive oil, both quantitative an d in fatty acid composition, have been studied during various stages o f the canning process: raw sardines (RS), precooked sardines (PS), jus t canned sardines (CS) and sardines stored for 6 months (6MS), 12 mont hs (12MS) and 5 years (5YS). The effect of maturation on the palatabil ity of sardines has also been observed by means of triangle tests usin g a panel of 60 tasters. Our results show a significant loss of SFA in fish during the canning process (C16 0, 273 +/- 6 g kg(-1) of fat in RS and 169 +/- 11 g kg(-1) of fat in CS) and a rise in MUFA (C18:1 207 +/- 2 g kg(-1) of fat in RS and 506 +/- 14 g kg(-1) of fat in CS); PU FA showed almost no variation. The maturation and canning processes bo th yielded similar qualitative modifications. The palatability of the sardines was significantly higher after 6 months of maturation than im mediately after canning, and this quality was maintained, for at least 5 years of storage. (C) 1998 SCI.