Lipid composition and palatability of canned sardines. Influence of the canning process and storage in olive oil for five years

Lipid variations of canned sardines in olive oil, both quantitative and in fatty acid composition, have been studied during various stages of the canning process: raw sardines (RS), precooked sardines (PS), just canned sardines (CS) and sardines stored for 6 months (6MS), 12 months (12MS) and 5 years (5YS). The effect of maturation on the palatability of sardines has also been observed by means of triangle tests using a panel of 60 tasters. Our results show a significant loss of SFA in fish during the canning process (C16: 0, 273±6 g kg−1 of fat in RS and 169±11 g kg−1 of fat in CS) and a rise in MUFA (C18:1 207±2 g kg−1 of fat in RS and 506±14 g kg−1 of fat in CS); PUFA showed almost no variation. The maturation and canning processes both yielded similar qualitative modifications. The palatability of the sardines was significantly higher after 6 months of maturation than immediately after canning, and this quality was maintained, for at least 5 years of storage.