CHANGES OF OMEGA-3 FATTY ACID CONTENT AND LIPID COMPOSITION IN CANNED TUNA DURING 12-MONTH STORAGE

Journal of Food Lipids Pub Date : 2008-04-23 DOI:10.1111/j.1745-4522.2007.00109.x

SIRITHON SIRIAMORNPUN, LIFENG YANG, JITTAWAN KUBOLA, DUO LI

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引用次数: 19

Abstract

ABSTRACT

The effect of storage time on the concentration and lipid and fatty acid compositions of canned tuna in brine was studied. Lipid and fatty acid were analyzed during 0, 3, 6, 9 and 12 months of storage at room temperature. Concentrations of lipids and total saturated fatty acids were significantly increased after storage for 9 months. The concentrations of total polyunsaturated fatty acids (PUFAs), total n-3 and n-6 PUFA were significantly stepwise decreased with increased storage time (P < 0.05); 22:6n-3 and 22:5n-3 started to decrease significantly at 6 months, and 20:5n-3 and 20:4n-6 decreased at 3 months (P < 0.05). The n-3/n-6 ratio significantly decreased from 3.8 at 0 month to 3.2 at 9 months (P < 0.05). Cholesterol ester was significantly increased while the other four classes of lipids, namely, phospholipids, triacylglycerols, free fatty acids and sterols, showed an opposite trend during 12 months of storage. Lipid oxidation measured by peroxide value and thiobarbituric acid value showed gradual increases with storage time. Thus, canned tuna in brine should not be stored more than 6 months with consideration of the stability of n-3 fatty acids.

PRACTICAL APPLICATIONS

Canned foods are significant dietary items, especially for bush walkers, travelers and armed service personnel. Canned fish, one of the important sources of long-chain n-3 polyunsaturated fatty acids (PUFAs), have an equivalent n-3 PUFA content as fresh fish. Long-chain PUFA in fresh fish is unstable and easy to oxidize. Appropriate process produced canned fish have a number of advantages such as odor, taste, shelf life, storage and carrying compared with fresh fish. We have investigated the lipid oxidation and fatty acid alteration sequentially during a 12-month storage because there has been no such data available in the literature. The data from the present study could provide useful information for industries, consumers and public health workers.

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金枪鱼罐头贮存12个月期间ω -3脂肪酸含量及脂质组成的变化

摘要:研究了腌制时间对金枪鱼罐头浓度及脂质和脂肪酸组成的影响。分别在0、3、6、9和12个月的室温下分析脂质和脂肪酸。贮藏9个月后，脂质和总饱和脂肪酸浓度显著升高。总多不饱和脂肪酸(PUFAs)、总n-3和n-6 PUFA浓度随贮藏时间的延长呈显著递减趋势(P < 0.05);22:6n-3和22:5n-3在6个月时开始显著下降，20:5n-3和20:4n-6在3个月时下降(P < 0.05)。n-3/n-6比值由0月龄时的3.8显著降低至9月龄时的3.2 (P < 0.05)。在12个月的贮藏期间，胆固醇酯含量显著升高，而磷脂、甘油三酯、游离脂肪酸和甾醇等4类脂质的含量则呈相反趋势。过氧化值和硫代巴比妥酸值测定的脂质氧化随储存时间的延长而逐渐增加。因此，考虑到n-3脂肪酸的稳定性，卤水金枪鱼罐头不宜保存超过6个月。罐头食品是重要的饮食项目，特别是对丛林步行者，旅行者和军人。罐头鱼是长链n-3多不饱和脂肪酸(PUFAs)的重要来源之一，其n-3 PUFA含量与鲜鱼相当。鲜鱼中的长链PUFA不稳定，容易氧化。适当工艺生产的鱼罐头与鲜鱼相比，在气味、口感、保质期、储存和携带等方面具有许多优点。由于文献中没有这样的数据，我们研究了在12个月的储存过程中脂质氧化和脂肪酸改变的顺序。本研究的数据可以为工业、消费者和公共卫生工作者提供有用的信息。

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来源期刊

Journal of Food Lipids 工程技术-食品科技

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