Lipid Changes During Long-Term Storage of Canned Sprat

References

• Aubourg , S. 1998 . Lipid changes during long-term storage of canned tuna (Thunnus alalunga) . Z. Lebensm. Unters. Forsch. , 206 : 33 – 37 .
   Google Scholar
• Aubourg , S. 1999 . Review: Recent advances in assessment of marine lipid oxidation by using fluorescence . J. Amer. Oil Chem. Soc. , 76 : 409 – 419 .
   Web of Science ®Google Scholar
• Aubourg , S. 2001 . Loss of quality during the manufacture of canned fish products . Food Sci. Tech. Int. , 7 : 199 – 215 .
   Web of Science ®Google Scholar
• Aubourg , S. , Gallardo , J. and Medina , I. 1997 . Changes in lipids during different sterilizing conditions of albacore tuna (Thunnus alalunga) canning . Int. J. Food Sci. Tech. , 32 : 427 – 432 .
   Web of Science ®Google Scholar
• Aubourg , S. and Medina , I. 1997 . Quality differences assessment in canned sardine (Sardina pilchardus) by detection of fluorescent compounds . J. Agric. Food Chem. , 45 : 3617 – 3621 .
   Web of Science ®Google Scholar
• Aubourg , S. , Medina , I. and Perez-Martin , R. 1995 . A comparison between conventional and fluorescence detection methods of cooking-induced damage to tuna fish lipids . Z. Lebensm. Unters. Forsch. , 200 : 252 – 255 .
   PubMedGoogle Scholar
• Aubourg , S. , Pérez-Martín , R. and Gallardo , J. 1989 . Stability of frozen albacore (Thunnus alalunga) during steam cooking . Int. J. Food Sci. Tech. , 24 : 341 – 345 .
   Web of Science ®Google Scholar
• Aubourg , S. , Sotelo , C. and Gallardo , J. 1990 . Changes in flesh lipids and fill oils of albacore (Thunnus alalunga) during canning and storage . J. Agric Food Chem. , 38 : 809 – 812 .
   Web of Science ®Google Scholar
• Bligh , E. G. and Dyer , W. J. 1959 . A rapid method of total lipid extraction and purification . Can. J. Biochem. Physiol. , 37 : 911 – 917 .
   PubMedGoogle Scholar
• Cronin , D. , Powell , A. R. and Gormley , R. 1991 . An examination of the (n−3) and (n−6) polyunsaturated fatty acid and status of wild and farmed Atlantic salmon (Salmo salar) . Irish J. Food Sci. Tec. , 15 : 53 – 62 .
   Web of Science ®Google Scholar
• Egan , H. , Kirk , R. S. and Sawyer , R. 1981 . “ Oil and fat ” . In Pearson's Chemical Analysis of Foods , Edited by: Egan , H. , Kirk , R. S. , Sawyer , R. and Pearson , D. London , , United Kingdom : Longman Scientific and Technical .
   Google Scholar
• Fazel , M. , Sahari , M. A. and Barzegar , M. 2008 . Determination of main tea seed oil antioxidants and their effects on sprat oil . Int. Food. Res. J. , 15 : 209 – 217 .
   Google Scholar
• Freeman , D. W. 1999 . Comparison of moist and dry cooking on sensory quality, consumer acceptance and marketability of canned bighead carp . J. Aquat. Food Prod. T. , 8 : 33 – 44 .
   Google Scholar
• Gallardo , J. , Aubourg , S. and Pérez-Martín , R. 1989 . Lipid classes and their fatty acids at different loci of albacore (Thunnus alalunga): Effects of precooking . J. Agric. Food Chem. , 37 : 1060 – 1064 .
   Web of Science ®Google Scholar
• García-Arias , T. , Sánchez-Muniz , J. , Castrillón , A. and Navarro , P. 1994 . White tuna canning, total fat, and fatty acid changes during processing and storage . J. Food Compos. Anal. , 7 : 119 – 130 .
   Google Scholar
• Hearn , T. , Sgoutas , S. , Sgoutas , D. and Hearn , J. 1987 . Polyunsaturated fatty acids and fat in fish flesh for selecting species for health benefits . J. Food Sci. , 52 : 1209 – 1211 .
   Web of Science ®Google Scholar
• Horner , W. 1997 . “ Canning fish and fish products ” . In Fish Processing Technology , Edited by: Hall , G. M. 119 – 159 . London , , United Kingdom : Blackie Academic and Professional .
   Google Scholar
• Kirk , R. S. and Sawyer , R. 1991 . Pearson's Composition and Analysis of Foods , 9th , 640 – 643 . London , , United Kingdom : Longman Scientific and Technical .
   Google Scholar
• Lubis , Z. and Buckle , K. A. 1990 . Rancidity and lipid oxidation of dried salted sardines . Int. J. Food Sci. Tech. , 25 : 295 – 303 .
   Web of Science ®Google Scholar
• Medina , I. , Sacchi , R. and Aubourg , S. 1995 . A 13C-NMR study of lipid alterations during fish canning: Effect of filling medium . J. Sci. Food Agr. , 69 : 445 – 450 .
   Web of Science ®Google Scholar
• Medina , I. , Sacchi , R. , Biondi , L. , Aubourg , S. and Paolillo , L. 1998 . Effect of packing media on the oxidation of canned tuna lipids: Antioxidant effectiveness of extra virgin olive oil . J. Agric. Food Chem. , 46 : 1150 – 1157 .
   Web of Science ®Google Scholar
• Naseri , M. , Rezai , M. , Moini , S. , Hosseini , H. and Eskandari , S. 2010 . Effect of different precooking methods on chemical composition and lipid damage of silver carp (Hypophthalmichthys molitrix) muscle . Int. J. Food Sci. Tech. , 45 : 1973 – 1979 .
   Web of Science ®Google Scholar
• Newton , I. S. 1996 . Food enrichment with long chain n-3 PUFA . INFORM. , 7 : 169 – 177 .
   Google Scholar
• Pigott , G. and Tucker , B. 1987 . Science opens new horizons for marine lipids in human nutrition . Food Rev Int. , 3 : 105 – 138 .
   Google Scholar
• Pirestani , S. , Sahari , M. A. , Barzegar , M. and Nikoopour , H. 2010 . Lipid, cholesterol and fatty acid profile of some commercially important fish species from south Caspian sea . J. Food Biochem. , 34 : 886 – 895 .
   Web of Science ®Google Scholar
• Puwastien , P. , Judprasong , K. , Kettwan , E. , Vasanachitt , K. , Nakngamanong , Y. and Bhattacharjee , L. 1999 . Proximate composition of raw and cooked Thai freshwater and marine fish . J. Food Compos. Anal. , 12 : 9 – 16 .
   Web of Science ®Google Scholar
• Santa-Ana , L. S. and Mancini-Filho , J. 2000 . Influence of the addition of antioxidants in vivo on the fatty acid composition of fish filets . Food Chem. , 68 : 175 – 178 .
   Web of Science ®Google Scholar
• Steffens , W. 1997 . Effects of variation in essential fatty acids in fish feeds on nutritive value of freshwater fish for humans . Aquaculture , 151 : 97 – 119 .
   Web of Science ®Google Scholar
• Vujkovic , G. , Karlovic , D. , Vujkovic , I. , Vorosbaranyi , I. and Jovanovic , B. 1999 . Composition of muscle tissue lipids of silver carp and bighead carp . J. Amer. Oil Chem. Soc. , 6 : 475 – 480 .
   Google Scholar