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The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines
We studied how storing fresh sardines (Sardina pilchardus) on ice for 0–15 days would affect lipid quality and sensory acceptance after the sardines were later canned. Average moisture and diacylglycerol contents showed a decreasing trend during storage time for sardines stored for to 0–10 days and...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265563/ https://www.ncbi.nlm.nih.gov/pubmed/35804805 http://dx.doi.org/10.3390/foods11131987 |
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author | Reblová, Zuzana Aubourg, Santiago P. Pokorný, Jan |
author_facet | Reblová, Zuzana Aubourg, Santiago P. Pokorný, Jan |
author_sort | Reblová, Zuzana |
collection | PubMed |
description | We studied how storing fresh sardines (Sardina pilchardus) on ice for 0–15 days would affect lipid quality and sensory acceptance after the sardines were later canned. Average moisture and diacylglycerol contents showed a decreasing trend during storage time for sardines stored for to 0–10 days and an increasing trend for samples stored for 13–15 days. Total lipid and triacylglycerol average values increased with storage time of 0–10 days. In contrast, sardines stored for 13–15 days showed decreased values of lipids and triacylglycerols. Increased storage times also led to increased average saturated fatty acid (STFA) content and browning and decreased polyunsaturated fatty acid (PUFA) values and PUFA/STFA and ω3/ω6 ratios. Notably, the effect of storage time on PUFA/STFA and ω3/ω6 ratios and browning development was found significant (p < 0.05). Sensory descriptors revealed only slight quality differences with previous storage on ice for 0-10 days. In contrast, a substantial (p < 0.05) decrease (appearance and texture) was detected in samples corresponding to a 13–15-day period, such samples being considered unacceptable. Storage on ice not exceeding 10 days is recommended for sardines before being shipped to canneries for further processing. Furthermore, the use of efficient storage including preserving technologies would be desirable. |
format | Online Article Text |
id | pubmed-9265563 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-92655632022-07-09 The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines Reblová, Zuzana Aubourg, Santiago P. Pokorný, Jan Foods Article We studied how storing fresh sardines (Sardina pilchardus) on ice for 0–15 days would affect lipid quality and sensory acceptance after the sardines were later canned. Average moisture and diacylglycerol contents showed a decreasing trend during storage time for sardines stored for to 0–10 days and an increasing trend for samples stored for 13–15 days. Total lipid and triacylglycerol average values increased with storage time of 0–10 days. In contrast, sardines stored for 13–15 days showed decreased values of lipids and triacylglycerols. Increased storage times also led to increased average saturated fatty acid (STFA) content and browning and decreased polyunsaturated fatty acid (PUFA) values and PUFA/STFA and ω3/ω6 ratios. Notably, the effect of storage time on PUFA/STFA and ω3/ω6 ratios and browning development was found significant (p < 0.05). Sensory descriptors revealed only slight quality differences with previous storage on ice for 0-10 days. In contrast, a substantial (p < 0.05) decrease (appearance and texture) was detected in samples corresponding to a 13–15-day period, such samples being considered unacceptable. Storage on ice not exceeding 10 days is recommended for sardines before being shipped to canneries for further processing. Furthermore, the use of efficient storage including preserving technologies would be desirable. MDPI 2022-07-05 /pmc/articles/PMC9265563/ /pubmed/35804805 http://dx.doi.org/10.3390/foods11131987 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Reblová, Zuzana Aubourg, Santiago P. Pokorný, Jan The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines |
title | The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines |
title_full | The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines |
title_fullStr | The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines |
title_full_unstemmed | The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines |
title_short | The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines |
title_sort | effect of different freshness of raw material on lipid quality and sensory acceptance of canned sardines |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265563/ https://www.ncbi.nlm.nih.gov/pubmed/35804805 http://dx.doi.org/10.3390/foods11131987 |
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