Open Access Open Access  Restricted Access Subscription or Fee Access

Comparative Study of Fatty Acid Profile of Fresh and Canned Tuna

Smruthy Marshal, Bala Murugan, Anu Gopinath, Rose Philo K.J.

Abstract


Marine fish provides important constituents for the human diet, such as lipid-soluble vitamins, microelements and polyunsaturated fatty acids (PUFA). Omega-3-PUFA are essential for normal human growth and development, and may play an important role in the prevention and treatment of cardiovascular and cerebrovascular diseases, hypertension, arthritis as well as other inflammatory and autoimmune disorders, and cancer. Fatty acid composition of fish depends on the species, individual, the catching season and the fishing ground, being influenced by environmental conditions and geographical effects. Fatty acid composition may be conditioned by processing, which specifically regards PUFA content. In the case of the canning process, the fatty acid and lipid class compositions have been studied. It is well established that during high temperature process, damage to polyunsaturated fatty acids can lead to primary and secondary lipids oxidation products.

Full Text:

PDF

References


M. Mesias, et al. Fatty acids profile in canned tuna and sardine after retort sterilization and high pressure thermal sterilization treatment, J Food Nutr Res. 2015; 54 171–8p.

A.P. Simopoulos. Omega-3 fatty acids in health and disease and growth and development, Am J Clin Nutr. 2001; 54: 438–63p.

A. Leaf, J.X. Kang. Omega-3 fatty acids and cardiovascular disease, In: Nutrition and Fitness: Diet, Genes, Physical Activity and Health, World Review of Nutrition and Dietetics. A.P. Simopoulos, K.N. Pavlou (Eds.), Vol. 89, Basel: Karger; 2001, 161–72p. [4] M.C. Morris, D.A. Evans, J.L. Bienias, C.C. Tangney, D.A. Bennett, R.S. Wilson, N. Aggarwal, J. Schneider. Consumption of fish and n-3 fatty acids and risk of incident Alzheimer disease, Arch Neurol. 2003; 60: 940–6p. [5] Dietary Reference Intakes for Energy Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. Washington, DC: The National Academies Press; 2000. [6] Varela, G. – Pérez, M. – Ruiz-Roso, B.: Composition of fat from fish, due to seasonality and industrial and culinary processing, Bibliothec Nutr Diet. 1990; 46: 104–9p.

F.D. Gunstone, F.P. Norris (Eds.). Lipids in Foods. New York: Pergamon Press; 1983. [8] S. Selmi, et al. Change in lipids quality and fatty acids profile of two small pelagic fish: sardinella aurita and sardina pilchardus during canning process in olive oil and tomato sauce respectively, Bull Inst Nat Sci Technol. 2007; 34. [9] P.M. Etherton, W.S. Harris, L.J. Appel. Omega-3 fatty acids and cardiovascular disease: new recommendations from the American Heart Association, Arterioscler Thromb Vasc Biol. 2003; 23.

S. Bourg, et al. Changes in lipids during different sterilizing conditions in canning albacore (Thunnus alalunga) in oil, Int J Food Sci Technol. 1997; 32: 427–31p. [11] A. Ołyhwo, et al. Long chain polyunsaturated fatty acids in smoked Atlantic mackerel and Baltic sprats, Food Chem. 2006; 94: 589–95p. [12] J.L. Sebedio, Prevost J. Stability of polyunsaturated n3 fatty acids during deep fat frying of Atlantic mackerel (Scomber scombrus L.), Food Res Int. 2009; 26: 163–72p.

R.T.C. Tarley, et al. Proximate composition, cholesterol and fatty acids profile of canned sardines (Sardinella brasiliensis) in soybean oil and tomato sauce, Food Chem. 2004; 88: 1–6p.

F.W. Maruf, et al. Chemical and nutritional quality of Indonesian dried-salted mackerel, Int J Food Sci Technol. 25: 66–7p.


Refbacks

  • There are currently no refbacks.