Volume 8, Issue 33 (2011)
FSCT 2011, 8(33): 11-20 |
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Lipid and fatty acids changes during canning process of silver carp (Hypophthalmichthys molitrix). FSCT 2011; 8 (33) :11-20
URL: http://fsct.modares.ac.ir/article-7-563-en.html
URL: http://fsct.modares.ac.ir/article-7-563-en.html
Abstract: (3954 Views)
Modifications in fat and fatty acid composition of silver carp that take place at each stage of canning process (Precooking and Sterilization) were evaluated. Results showed, precooking led to decrease total fat and increase conjugated dines. The amounts of free fatty acids and thiobarbituric acids had no changed during precooking but these compounds like conjugated dine were increased after sterilization. Steaming had no effect on the fatty acid composition of silver carp however after sterilization as a penetrate of filling media linoleic and linolenic acids to fish tissue, fish fatty acids composition changed. Simultaneous a lot of fish fatty acids penetrate to filling media. This investigation showed, in spite of changes occurred on lipid quality due to canning process, the final product had adequate quality for human consumption.
Keywords: Key words: Canning, Lipid, Fatty acids composition, Silver Carp (Hypophthalmichthys molitrix)
Received: 2009/07/29 | Accepted: 2010/09/29 | Published: 2011/12/28
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