Comparative Study of Fatty Acid Profile of Fresh and Canned Tuna
Keywords: fatty acid composition, lipid class composition, microelements and polyunsaturated fatty acids
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.  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.  Dietary Reference Intakes for Energy Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. Washington, DC: The National Academies Press; 2000.  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.  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.  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.  A. Ołyhwo, et al. Long chain polyunsaturated fatty acids in smoked Atlantic mackerel and Baltic sprats, Food Chem. 2006; 94: 589–95p.  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.
- There are currently no refbacks.