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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| Format: | Article |
| Language: | English |
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MDPI AG
2021-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/4/790 |
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| author | Lucía Gómez-Limia Nicolás Moya Sanmartín Javier Carballo Rubén Domínguez José M. Lorenzo Sidonia Martínez |
| author_facet | Lucía Gómez-Limia Nicolás Moya Sanmartín Javier Carballo Rubén Domínguez José M. Lorenzo Sidonia Martínez |
| author_sort | Lucía Gómez-Limia |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T12:33:33Z |
| format | Article |
| id | doaj.art-19cd3077b37b41e88b696f2cd925f0bc |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:33:33Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-19cd3077b37b41e88b696f2cd925f0bc2023-11-21T14:27:55ZengMDPI AGFoods2304-81582021-04-0110479010.3390/foods10040790Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling MediumLucía Gómez-Limia0Nicolás Moya Sanmartín1Javier Carballo2Rubén Domínguez3José M. Lorenzo4Sidonia Martínez5Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, SpainÁrea de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, SpainÁrea de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, SpainCentro Tecnológico de la Carne de Galicia, Rúa Galicia N_4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainÁrea de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, SpainÁrea de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, SpainThe 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.https://www.mdpi.com/2304-8158/10/4/790canned eelsfilling mediumolive oilsunflower oiloxidationantioxidants |
| spellingShingle | Lucía Gómez-Limia Nicolás Moya Sanmartín Javier Carballo Rubén Domínguez José M. Lorenzo Sidonia Martínez Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium Foods canned eels filling medium olive oil sunflower oil oxidation antioxidants |
| title | Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium |
| title_full | Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium |
| title_fullStr | Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium |
| title_full_unstemmed | Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium |
| title_short | Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium |
| title_sort | oxidative stability and antioxidant activity in canned eels effect of processing and filling medium |
| topic | canned eels filling medium olive oil sunflower oil oxidation antioxidants |
| url | https://www.mdpi.com/2304-8158/10/4/790 |
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