title: Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita).
abstract: The effects of salting-ripening, canning and marinating processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita) were evaluated (p = 0.01), with emphasis on long-chain polyunsaturated fatty acids. Fresh anchovy showed a high proportion of PUFAs (∼45 g/100 g total lipid) with an eicosapentaenoic (EPA) + docosahexaenoic (DHA) content of 27.08 g/100 g total lipid. The salting-ripening process led to the largest changes in the chemical composition and the fatty acid profile, which resulted in a reduction of ∼70% on the total EPA and DHA contents (g/100 g edible portion). Contrary, canned and marinated anchovy presented a fatty acid profile similar to that of fresh anchovy. The use of vegetable oil as covering liquid led to final products with increased ω-6 PUFAs content. Despite the modifications observed, the total amount of essential EPA and DHA fatty acids provided by these products remained high compared with values reported in literature for other foods.
authors.affiliation: a CONICET , CCT Mar Del Plata , Argentina .|b Grupo De Investigación Preservación Y Calidad De Alimentos . Facultad De Ingeniería-Universidad Nacional De Mar Del Plata , Mar del Plata , Argentina , and.
authors.forename: Marina
authors.initials: M
authors.lastname: Czerner
authors.affiliation: a CONICET , CCT Mar Del Plata , Argentina .|b Grupo De Investigación Preservación Y Calidad De Alimentos . Facultad De Ingeniería-Universidad Nacional De Mar Del Plata , Mar del Plata , Argentina , and.
authors.forename: Silvina P
authors.initials: SP
authors.lastname: Agustinelli
authors.affiliation: c OmegaSur S.A , Mar Del Plata , Argentina.
authors.forename: Silvana
authors.initials: S
authors.lastname: Guccione
authors.affiliation: a CONICET , CCT Mar Del Plata , Argentina .|b Grupo De Investigación Preservación Y Calidad De Alimentos . Facultad De Ingeniería-Universidad Nacional De Mar Del Plata , Mar del Plata , Argentina , and.
authors.forename: María I
authors.initials: MI
authors.lastname: Yeannes
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D004281:Docosahexaenoic Acids / Q000737:chemistry*; D015118:Eicosapentaenoic Acid / Q000737:chemistry*; D043371:Fatty Acids, Omega-6 / Q000737:chemistry; D005395:Fish Oils / Q000737:chemistry*; D005399:Fishes; D005504:Food Analysis; D005511:Food Handling; D005519:Food Preservation; D010938:Plant Oils / Q000737:chemistry
chemical_list: D043371:Fatty Acids, Omega-6; D005395:Fish Oils; D010938:Plant Oils; D004281:Docosahexaenoic Acids; D015118:Eicosapentaenoic Acid
keywords: Canning; DHA; EPA; fish; marinating; salting-ripening