RT info:eu-repo/semantics/article
T1 Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium
A1 Gómez Limia, Lucía
A1 Moya Sanmartín, Nicolás
A1 Carballo, Javier
A1 Domínguez, Rubén
A1 Lorenzo, José M.
A1 Martínez, Sidonia
A2 Nutricion y Bromatologia
K1 Tecnología de los alimentos
K1 Canned eels
K1 Filling medium
K1 Olive oil
K1 Sunflower oil
K1 Oxidation
K1 Antioxidants
K1 Total phenols
K1 Vitamin E
K1 3309 Tecnología de Los Alimentos
K1 3309.06 Conservas
AB [EN]The effect of canning and the use of different filling media (sunflower oil, olive oil, and spiced olive oil) on oxidation parameters (acidity, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) index), antioxidant capacity, and total phenol and vitamin E contents in eels was studied. A preliminary frying treatment caused a decrease in titratable acidity and an increase in TBARS, antioxidant capacity, and vitamin E in the eel muscle. During sterilization, TBARS also increased significantly. The magnitude of the changes depended on the filling medium. Storage also had a significant effect on oxidation parameters in eel muscle and in filling media. After one year of storage, the sunflower oil and canned eels packed in this oil presented higher antioxidant capacity and vitamin E content than olive oil, spiced olive oil, or canned eels packed in these oils. However, the total phenol contents were higher when olive oil or spiced olive oil were used as filling media. Despite the losses, the results show that the canning process and subsequent storage preserved a great part of the antioxidant capacity and vitamin E content of the filling medium, which is of interest to the consumer. Both sunflower oil and olive oil as filling media are of great nutritional interest.
PB MDPI
LK https://hdl.handle.net/10612/20784
UL https://hdl.handle.net/10612/20784
NO Gómez Limia L, Sanmartín NM, Carballo J, Domínguez R, Lorenzo JM, Martínez S. (2021). Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium. Foods, 10(4), Article e790. https://doi.org/10.3390/foods10040790
DS BULERIA. Repositorio Institucional de la Universidad de León
RD Jul 7, 2024