欧洲罐装鳗鱼的脂肪酸谱和脂质质量指标：加工步骤、填充介质和储存的影响。

Fatty acid profiles and lipid quality indices in canned European eels: Effects of processing steps, filling medium and storage.

作者信息

Gómez-Limia L, Cobas N, Franco I, Martínez-Suárez S

机构信息

Food 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.

出版信息

Food Res Int. 2020 Oct;136:109601. doi: 10.1016/j.foodres.2020.109601. Epub 2020 Jul 28.

DOI:10.1016/j.foodres.2020.109601

PMID:32846624

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.

摘要

本研究评估了罐装工艺、填充介质（葵花籽油或橄榄油）、作为配料包含的香料以及储存对欧洲鳗鲡脂肪酸谱和相关脂质质量指标的影响。由于腌制时间短，脂肪酸在解冻腌制过程中未发生任何变化。然而，油炸、杀菌和室温储存极大地改变了脂肪酸谱。总体而言，由于吸收了罐装过程中使用的油，营养价值和脂质质量有所提高。罐装鳗鲡的脂肪酸谱往往与填充介质的脂肪酸谱相似。在一些脂肪酸方面，观察到用葵花籽油、橄榄油和加香料橄榄油罐装的鳗鲡之间存在显著差异（p < 0.05）。罐装鳗鲡的脂质谱表明该产品具有较高的营养质量。