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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.

Keywords: fatty acid composition, lipid class composition, microelements and polyunsaturated fatty acids

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References


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