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July 5, 2022FoodsOpen Access

The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines

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Authors

ZRZuzana RéblováSASantiago P. AubourgJPJ. Pokorný

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Overview

Experimental study demonstrates declining lipid quality and sensory rejection in canned sardines stored on ice beyond ten days, highlighting strict pre-processing storage thresholds.

Key Points

  • To determine how the duration of raw sardine (Sardina pilchardus) storage on ice influences lipid quality and sensory properties after canning.
  • Stored fresh sardines on ice across a duration of 0 to 15 days prior to canning.
  • Measured moisture, lipid fractions (triacylglycerols, diacylglycerols), fatty acid profiles, and browning development across storage timeframes.
  • Evaluated canned sardine sensory acceptance, focusing on texture and appearance descriptors.
  • Storage duration significantly reduced polyunsaturated fatty acid (PUFA) content, PUFA/STFA ratios, and ω3/ω6 ratios while promoting browning development (p < 0.05).
  • Sardines chilled on ice for 0 to 10 days maintained acceptable sensory properties, whereas 13 to 15 days of ice storage led to significant decreases in texture and appearance (p < 0.05), rendering them unacceptable.

Cite This Study

Réblová et al. (2022) studied this question.

synapsesocial.com/papers/6aa4f49cfc0ec4e314f2d6b0https://doi.org/10.3390/foods11131987
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