Changes in lipids during different sterilizing conditions in canning albacore (Thunnus alalunga) in oil
- 30 October 1997
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 32 (5) , 427-431
- https://doi.org/10.1046/j.1365-2621.1997.00131.x
Abstract
The effects on muscle lipid deterioration of initial cooking and of three time/temperature processing combinations after 4 months storage of albacore tuna canned in oil were studied. Conjugated dienes only increased slightly on cooking but thiobarbituric acid index increased and fell on canning; free fatty acids (FFA) increased with some canning. Polyene index and polyunsaturated fatty acids (PUFA) content provided higher values with higher temperature, shorter time processing.Keywords
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