Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium

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 s...

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Bibliographic Details
Published in:Foods 2021-04, Vol.10 (4), p.790
Main Authors: Gómez-Limia, Lucía, Sanmartín, Nicolás Moya, Carballo, Javier, Domínguez, Rubén, Lorenzo, José M, Martínez, Sidonia
Format: Article
Language:English
Subjects:
Acidity
Antioxidants
canned eels
Canning
Eels
Fatty acids
filling medium
Fish
Food science
Heat
Helianthus
Lipids
Muscles
Oils & fats
Olive oil
Oxidation
Parameters
Peroxide
Phenols
Sterilization
Sunflower oil
Sunflowers
Thiobarbituric acid
Tocopherol
Vegetable oils
Vitamin E
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Summary: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.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10040790