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Fatty acid profiles and lipid quality indices in canned European eels: Effects of processing steps, filling medium
L Gómez-Limia1, N Cobas1, I Franco1
1Food Technology, Faculty of Science, University of Vigo, University Campus As Lagoas s/n, 32004 Ourense, Spain; CITACA - Agri-Food Research and Transfer Cluster, Campus da Auga, University of Vigo, 32004 Ourense, Spain.
Abstract:
This study evaluated the effects of the canning process, the filling medium (sunflower or olive oil), the spices included as ingredients and storage on the fatty acid profiles and related lipid quality indices in the European eel. The fatty acids did not undergo any changes during thawing-salting, because of the short salting periods. However, frying, sterilization and room storage greatly altered the fatty acid profiles. In general, the nutritional value and the lipid quality increased, owing to absorption of the oil used in the canning process. The fatty acid profiles of canned eels tended to be similar to those of the filling medium. Significant differences (p < 0.05) between eels canned in sunflower oil, olive oil and spiced olive oil were observed in relation to some fatty acids. The lipid profiles of the canned eels indicated the high nutritional quality of the product.
