Volume 13, Issue 3 (10-2017)
J Health Syst Res 2017, 13(3): 278-284 |
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Mousakhani -Ganjeh A, Toulabi -Monfared A, Rahmati -Kakavandi T, Soltanizadeh N. The Effect of Different Vegetable Oils on the Sensory Evaluation and Quality of Canned Tuna Fish. J Health Syst Res 2017; 13 (3) :278-284
URL: http://hsr.mui.ac.ir/article-1-964-en.html
URL: http://hsr.mui.ac.ir/article-1-964-en.html
Alireza Mousakhani -Ganjeh 
1, Ali Toulabi -Monfared2 , Teymour Rahmati -Kakavandi3 , Nafiseh Soltanizadeh4
1, Ali Toulabi -Monfared2 , Teymour Rahmati -Kakavandi3 , Nafiseh Soltanizadeh4
1- Researcher, Research and Innovation Center of ETKA Organization, Tehran, Iran
2- Quality Vice-Chancellor, Bihamta Sanat Javdaneh Co., Tehran, Iran
3- Bihamta Sanat Javdaneh Co., Tehran, Iran
4- Assistant Professor, Department of Food Science and Technology, School of Agriculture, Isfahan University of Technology, Isfahan, Iran
2- Quality Vice-Chancellor, Bihamta Sanat Javdaneh Co., Tehran, Iran
3- Bihamta Sanat Javdaneh Co., Tehran, Iran
4- Assistant Professor, Department of Food Science and Technology, School of Agriculture, Isfahan University of Technology, Isfahan, Iran
Abstract: (1529 Views)
Background: One method for preservation of tuna fish is canning. Since the oil in fish tissue is susceptible to oxidation-reduction and it is separated from the tissue in the initial cooking, based on the existing standards, 14-18% vegetable oil is added to the canned tuna fish. High temperature and long-duration processing in canning lead to the damage of oil in canned foods, especially fish. Therefore, by the application of vegetable oils with low sensitivity to oxidation, thermal damage of the oil can be reduced considerably.Methods: Vegetable oils including olive, sesame, corn, and peanut oils at the amounts of 14, 16, and 18% were added to the can containing tuna fish. After canning, the fatty acids profile, peroxide value, thiobarbituric acid index, and texture and sensory properties of these products were compared with the commercial canned tuna (containing 18% soybean oil).Findings: The results indicated that canning leads to a reduction in the amount of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Canned tuna fish containing 18% sesame oil had the highest oxidative stability. Moreover, taste panels preferred samples with 18% sesame and olive oil in the final product.Conclusion: Since the canned tuna fish containing 18% sesame oil had the highest quality and nutritional value, the replacement of soybean oil with sesame oil in the canning of tuna fish is proposed.
Type of Study: Research |
Subject:
education health and promotion
Received: 2020/07/16 | Accepted: 2017/10/15 | Published: 2017/10/15
Received: 2020/07/16 | Accepted: 2017/10/15 | Published: 2017/10/15
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