Quantitative and qualitative changes in the composition of canned Fesenian fatty acids during the process

Authors
maryam ghaed 1
Maryam Gharachorloo 2
babak ghasi tarzi 2
1 Graduated from the Department of Food Science and Technology, Science and Research Branch of Islamic Azad University, Tehran, Iran
2 Associate Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
Abstract
​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.
Keywords
canned Fesenjan
Fatty acids
oil quality
storage time
Heating process
accelerated

Subjects

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Journal of food science and technology(Iran)
Volume 16, Issue 86
April 2019
Pages 273-283