Vitamin retention during the canning of swordfish (Xiphias gladius) with different filling media.

Swordfish (Xiphias gladius) is an economically and nutritionally important fish. The aims of this study were to determine the effects of the various steps of the canning process and of different filling media (olive oil, corn oil, sunflower oil, and high oleic sunflower oil) on the fat- and water-soluble vitamin contents of swordfish. An HPLC-based method was used for this purpose. The canning process led to loss of some vitamins, particularly of vitamin D3 . Loss of this vitamin mainly occurred during storage and although important (89.34% to 91.36%), canned swordfish can be considered a good source of vitamin D3 , providing between 50% and 64% of the RDI. The frying process also caused significant loss of vitamin B9 (73.7%). However, the vitamin E content increased due to contributions from the frying and filling oils. The canned swordfish packed in olive oil had lower vitamin A (107.35 µg/100 g) and E (1.58 mg/100 g) contents than the fish packed in sunflower oil (193.28 µg/100 g and 2.28 mg/100 g, respectively). The swordfish packed in sunflower oil also had the highest B2 (0.036 mg/100 g) content. The swordfish packed in corn oil had the lowest vitamin A (80.17 µg/100 g) and B2 (0.012 mg/100 g) contents, while the samples packed in high oleic sunflower oil had the lowest contents of vitamins B9 (0.14 µg/100 g) and B12 (2.37 mg/100 g). PRACTICAL APPLICATION: Swordfish (Xiphias gladius) is consumed worldwide and is economically very important in the seafood industry. The canning process caused losses of some vitamins, particularly of vitamins D3 and B9 ; however, the vitamin E content increased due to the frying and filling oils. The study findings may contribute to increasing knowledge about how processing, storage and the filling medium influence the composition of canned fish.

Fatty acid profiles and lipid quality indices in canned European eels: Effects of processing steps, filling medium and storage.

This study evaluated the effects of the canning process, the filling medium (sunflower or olive oil), the spices included as ingredients and storage on the fatty acid profiles and related lipid quality indices in the European eel. The fatty acids did not undergo any changes during thawing-salting, because of the short salting periods. However, frying, sterilization and room storage greatly altered the fatty acid profiles. In general, the nutritional value and the lipid quality increased, owing to absorption of the oil used in the canning process. The fatty acid profiles of canned eels tended to be similar to those of the filling medium. Significant differences (p < 0.05) between eels canned in sunflower oil, olive oil and spiced olive oil were observed in relation to some fatty acids. The lipid profiles of the canned eels indicated the high nutritional quality of the product.