Scientific journal

54 2015

Journal of Food and Nutrition Research
Summary No. 2 / 2015

Mesías, M. – Holgado, F. – Sevenich, R. – Briand, J. C. – Márquez-Ruiz, G. – Morales, F. J.
Fatty acids profile in canned tuna and sardine after retort sterilization and high pressure thermal sterilization treatment
Journal of Food and Nutrition Research, 54, 2015, No. 2, s. 171-178

Marta Mesías, Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition, High Council for Scientific Research, Jose Antonio Novais 10, 28040-Madrid, Spain. Tel.: +34 91 549 2300; fax: +34 91 549 3627, e-mail:

Received 2 November 2014; revised 23 January 2015; accepted 26 January 2015; published online 16 April 2015.

Summary: Fatty acid composition was asssessed for yellowfin tuna (Thunnus albacares) and sardine (Sardina pilchardus) canned in three different ways (brine, sunflower oil, olive oil) and subjected to two different sterilization treatments: retorting (as conventional treatment) and high pressure thermal sterilization (HPTS) (as alternative treatment). Impact of treatments on the fatty acid profile of the whole product was evaluated, particularly on the polyunsaturated fatty acids (PUFA) fraction since it is more susceptible to oxidation. Treatments were applied at pilot scale and the threshold for the sterilization factor was 7 min. HPTS treatment did not significantly affect the fatty acid profile of both canned tuna in brine and tuna in sunflower oil as compared with retorting. However, significant differences (p < 0.05) were observed in sardine in olive oil, where total PUFA content and the sum of eicosapentanoic acid and docosahexaenoic acid were nearly half in samples treated by HPTS. This work provides novel information on the impact of the combination of thermal treatment and high pressure as compared with classical retorting. Nevertheless, further investigation focused on the role of the prooxidants and antioxidants balance is necessary to confirm the oxidative effect of HPTS on PUFA content in oily fish species.

Keywords: tuna (Thunnus albacares); sardine (Sardina pilchardus); fatty acids; high pressure thermal sterilization; retort sterilization; canning

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