Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita)

Autores
Czerner, Marina; Agustinelli, Silvina Paola; Guccione, Silvana; Yeannes, Maria Isabel
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Czerner, Marina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Agustinelli, Silvina Paola. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guccione, Silvana. OmegaSur; Argentina
Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Canning
Dha
Epa
Fish
Marinating
Salting-Ripening
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/50772
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita)Czerner, MarinaAgustinelli, Silvina PaolaGuccione, SilvanaYeannes, Maria IsabelCanningDhaEpaFishMarinatingSalting-Ripeninghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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.Fil: Czerner, Marina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Agustinelli, Silvina Paola. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Guccione, Silvana. OmegaSur; ArgentinaFil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaTaylor & Francis2015-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/50772Czerner, Marina; Agustinelli, Silvina Paola; Guccione, Silvana; Yeannes, Maria Isabel; Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita); Taylor & Francis; International Journal of Food Sciences and Nutrition; 66; 8; 11-2015; 887-8940963-7486CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3109/09637486.2015.1110687info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.3109/09637486.2015.1110687info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:06:17Zoai:ri.conicet.gov.ar:11336/50772instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:06:18.058CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita)
title Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita)
spellingShingle Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita)
Czerner, Marina
Canning
Dha
Epa
Fish
Marinating
Salting-Ripening
title_short Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita)
title_full Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita)
title_fullStr Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita)
title_full_unstemmed Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita)
title_sort Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita)
dc.creator.none.fl_str_mv Czerner, Marina
Agustinelli, Silvina Paola
Guccione, Silvana
Yeannes, Maria Isabel
author Czerner, Marina
author_facet Czerner, Marina
Agustinelli, Silvina Paola
Guccione, Silvana
Yeannes, Maria Isabel
author_role author
author2 Agustinelli, Silvina Paola
Guccione, Silvana
Yeannes, Maria Isabel
author2_role author
author
author
dc.subject.none.fl_str_mv Canning
Dha
Epa
Fish
Marinating
Salting-Ripening
topic Canning
Dha
Epa
Fish
Marinating
Salting-Ripening
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Czerner, Marina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Agustinelli, Silvina Paola. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guccione, Silvana. OmegaSur; Argentina
Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description 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.
publishDate 2015
dc.date.none.fl_str_mv 2015-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/50772
Czerner, Marina; Agustinelli, Silvina Paola; Guccione, Silvana; Yeannes, Maria Isabel; Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita); Taylor & Francis; International Journal of Food Sciences and Nutrition; 66; 8; 11-2015; 887-894
0963-7486
CONICET Digital
CONICET
url http://hdl.handle.net/11336/50772
identifier_str_mv Czerner, Marina; Agustinelli, Silvina Paola; Guccione, Silvana; Yeannes, Maria Isabel; Effect of different preservation processes on chemical composition and fatty acid profile of anchovy (Engraulis anchoita); Taylor & Francis; International Journal of Food Sciences and Nutrition; 66; 8; 11-2015; 887-894
0963-7486
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3109/09637486.2015.1110687
info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.3109/09637486.2015.1110687
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083206163464192
score 13.22299

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