RT - Journal Article T1 - Quantitative and qualitative changes in the composition of canned Fesenian fatty acids during the process JF - mdrsjrns YR - 2019 JO - mdrsjrns VO - 16 IS - 86 UR - http://fsct.modares.ac.ir/article-7-18563-en.html SP - 273 EP - 283 K1 - canned Fesenjan K1 - fatty acids K1 - oil quality K1 - storage time K1 - heating process K1 - accelerated AB - ​Background: The aim of this study was to investigate the quantitative and qualitative changes of the canned Fesenjan fatty acid composition during the process and the shelf-life, as well as physicochemical properties of this canned food and the extracted oil during the cannery process and storage. Materials and Methods: Samples were tested after 23, 45, 68 days at 55 ° C which were equivalent to 6 months, 12 months and 18 months at 25 ° C (reference temperature), respectively. In order to study the effect of heat on canned Fesenjan, samples during the process were also studied. Results: After sterilization of canned Fesenjan, the amount of acidity, peroxide, moisture, and darkness grew and phenolic compounds and vitamin A decreased but no significant difference was found between the secondary products of lipid degradation and pH (p> 0.05). During the maintenance period, the initial products of lipid rancidity increased significantly and the phenolic compounds decreased. Other qualitative parameters of fat did not show any significant difference (p>0.05). The best sample in terms of organoleptic indexes was for the sample after 23 days of storage at 55 ° C (equivalent to 6 months of storage at 25 ° C).The results showed that the sterilization process increased the ratio of omega-6 to omega-3 which is not good for health. Conclusion: According to the research, the best date for using canned Fesenjan, based on the parameters studied, was reported 6 months at ambient temperature, but preserving the canned Fesenjan for 18 months is also possible. LA eng UL http://fsct.modares.ac.ir/article-7-18563-en.html M3 ER -