Application of 13C NMR to the selection of the thermal processing conditions of canned fatty fish

Medina, I.; Sacchi, R.; Aubourg, S.

European Food Research and Technology 210(3): 176-178

2000


ISSN/ISBN: 1438-2377
DOI: 10.1007/pl00005508
Accession: 010195090

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Abstract
13C nuclear magnetic resonance spectroscopy has been applied to select the processing conditions for tuna sterilisation. The work aimed to determine the heating times and retort temperatures required to guarantee a particular degree of microbiological sterility, but also to provide maximum nutrients and/or the retention of quality factors. Quality assessment was made on the basis of lipid degradation, hydrolysis and oxidation, and the estimation of the nutritional value (n-3 fatty acid content). Treatments involving the highest temperatures for the shortest times led to a final food with the highest n-3 fatty acid content and the lowest lipid degradation.

Application of 13C NMR to the selection of the thermal processing conditions of canned fatty fish