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Fatty Acids and Lipid Classes of Three Underutilized Species and Changes Due to Canning

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Fatty Acids and Lipid Classes of Three Underutilized Species and Changes Due to Canning Fatty Acids and Lipid Classes of Three Underutilized Species and Changes Due to Canning MALCOLM B. HALE and THOMAS BROWN Introduction during heat processing and sealed Although the effects of frozen storage cans prevent lipid oxidation during on fatty acid composition of fish has The coastal herrings are, in general, storage. been widely studied and reported, the small, bony fishes of the family In recent years, there has been effects of processing in general and Clupeidae which regularly occur in much interest in the effect of diet on canning in particular are not well large schools and have the highest the risk of coronary heart disease known. Dudek et a1. (1981) reported potential yield of any fishery resource (CHD). Several studies have demon­ fatty acid data on six seasonal samples in the west-central Atlantic Ocean and strated that the consumption of fish each of Atlantic mackerel and sock­ Gulf of Mexico. Houde (1976) esti­ or fish oils lowers serum lipid levels in eye salmon. Their data indicated that !J1ated that the resource in the eastern both human subjects and experimen­ neither canning, broiling, baking, nor Gulf alone could probably support a tal animals. Von Lossonczy et a1. microwave cooking had a significant 500,000 metric ton (t) annual yield. (1978) showed that both serum cho­ effect on total polyunsaturated fatty Several species have been utilized to lesterol and triglycerides (triacylgly­ acids (PUFA) or the five and six some extent as bait fish and menhad­ cerols) were reduced in healthy double-bonded HUFA. Giddings and en have been fully exploited for fish human subjects by ingestion of a con­ Hill (1975) heat processed blue crab meal, but the untapped potential of trolled diet based on mackerel. Trus­ for 10 minutes at 121 DC and found small herrings and related species for well (1978) stated, "It is firmly estab­ that PUFA losses were not excessive food use is great. lished that plasma total cholesterol is and changes in lipid fractions were The coastal herrings are not suit­ positively related to the risk of subse­ slight. able for the traditional fresh or frozen quent CHD." In addition, eicosapen­ In this paper we present fatty acid, markets because of their small size, taenoic acid (EPA, 20:5w3), a major lipid class, and proximate composi­ bony structure, and readily oxidizable fatty acid in marine fish, also protects tion data on some abundant but gen­ fat content. Several species have a against CHD by acting as a precursor erally unfamiliar species and indicate good potential as canned products, for a prostaglandin which slows the whether nutritionally desirable poly­ however, since the bones are softened rate of blood clotting (Rawls, 1981). unsaturated fatty acids are affected by Coastal herrings and other under­ the canning process. utilized species from southeastern U.S. coastal waters have relatively high contents of the highly unsatur­ Materials and Methods A BSTRACT-Canned products were pre­ ated fatty acids (HUFA) containing The fish samples used for the pri­ pared from three underutilized species that are five or six double bonds. Processing mary study were collected in May and abundant in the Gulf ofMexico: Spanish sar­ or storage conditions, however, could June 1982, from the vicinity of Pana­ dine, Sardinella aurita; thread herring, Opis­ thonerna oglinurn; and chub mackerel, Scorn­ potentially result in undesirable ma City, Fla. Spanish sardines, Sardi­ ber japonicus. Proximate chemical composi­ changes to these labile compounds. nella aurita, and chub mackerel, tions, fatty acid profiles, and lipid class com­ Scomber japonicus, were harvested positions are reported for both raw and canned products. Results indicate that heat by beach seine; thread herring, Opis­ processing in sealed cans has no significant ef­ thonema oglinum, was harvested by fect on thefatty acid profile or lipid class com­ position. The use of vegetable oil as a packing Malcolm B. Hale and Thomas Brown are with purse seine. Samples were frozen into medium, however, has major effects on the the Charleston Laboratory, Southeast Fish­ ice blocks in polyethylene containers product fatty acid profile. Linoleic acid eries Center, National Marine Fisheries Ser­ at the Southeast Fisheries Center's (18:2w6) is greatly increased and the con­ vice, NOAA, P.O. Box 12607, Charleston, SC centrations oflong-chain polyunsaturated fat­ 29412'{)607. This paper is Contribution No. Panama City Laboratory and later ty acids decreases. 83-30C, Southeast Fisheries Center. transported to the SEFC Charleston April-May-June 1983,45(4-6) 45 Laboratory in Styrofoam 1 boxes. On Table 1.-Size data for whole fish and proxlmale chemical compositions for dressed, H&G fish, both raw and canned. arrival, the plastic containers were sealed in Cryovac bags and stored at Size data (whole fish) - 30 °C until processed (within 2 Item Spanish sardine Thread herring Chub mackerel weeks). Mean weight (g ± SO) 71.5± 23.8 108.4± 12.6 78.8± 13.5 The individual fish were separated Mean length (em ± SO) 16.9± 1.7 18.2± 0.56 18.8 ± 0.77 from ice blocks in cold tap water after partial thawing in a chilled room Proximate composition (dressed, H&G) overnight. Length and weight Raw Canned Raw Canned Raw Canned measurements were made on a repre­ Moisture (%) 75.41 69.63 75.22 70.81 73.73 69.77 Protein (%) 20.09 24.52 2005 23.21 21.08 24.79 sentative sample of each lot. A sub­ Lipid (%) 3.22 4.21 2.71 3.41 3.07 3.30 sample of approximately 500 g was Ash (%) 1.75 1.90 304 3.21 2.66 3.03 dressed, comminuted in a food pro­ cessor, sealed in plastic sample cups and frozen for later analysis. Fish for processing were washed after removal of heads, tails, and vis­ matic print-out of temperatures and Burgher, 1965). cera. The dressed fish were immersed computed Fo values at 2-minute inter­ Lipid classes were quantified using in a 60 degree brine (15.8 percent vals. Samples for chemical analysis an automated system of thin layer NaCl) for 15 minutes, drained, lightly consisted of the drained solids con­ chromatography (TLC) with flame rinsed, and refrigerated for 1-2 hours tents from the individual cans for ionization detection (Iatroscan Lab­ before packing. The dressed thread which the specified Fo values were oratories, Tokyo, Japan) of the type herring and chub mackerel were determined. described by Sipos and Ackman packed into 307 x 409 (No.2) cans Spanish sardines, harvested in Sep­ (1978). Type S (II) chromarods were and the Spanish sardines were cut into tember 1981, from the vicinity of Port spotted with 10-20 JAg of lipid dis­ chunks and packed into 307 x 113 St. Joe, Fla., were canned in an earlier solved in heptane:chloroform (1: 1 by (No. \12 tuna) cans. Needle-type cop­ processing study. The dressed fish volume) and developed for 30 minutes per-constantan thermocouples were were heat processed to the normal in hexane:diethylether:acetic acid (85: centered in several cans in each run level (Fo = 12) in two groups: I) With 15:0.02) to separate triglycerides, free using Ecklund receptacles and con­ a 2 percent brine packing medium and fatty acids, sterols, and total polar nectors. The packed fish were steam 2) with soybean oil as a packing lipids. Detector peaks were quantified precooked to a temperature of about medium. Raw dressed samples and with a Hewlett-Packard 3390A re­ 190 OF (88 0C). Free liquid was drained solids from each canned porting integrator. product were comminuted and ana­ drained from the cans and a hot 2 per­ Results and Discussion cent brine was added. Lids were ap­ lyzed for proximate chemical compo­ plied to the cans and sealed with a sitions and fatty acid profiles. Length, weight, and proximate Rooney can sealer. Cans of each spe­ Protein, moisture, and ash contents composition data for the lots of Span­ cies were processed in two batches in a were determined by AOAC methods ish sardine, thread herring, and chub RDTI-3 steam retort (Dixie Canner (AOAC, 1975) and the lipid content mackerel used in this study are listed Equipment Co.). One batch was pro­ was determined by a chloroform­ in Table 1. Both protein and lipid cessed to the normal sterilization level methanol extraction method (Smith et concentrations increase during can­ (Fo = about 12) and the second batch al., 1964). ning due to moisture losses. Relative to an Fo value (total heat exposure) Fatty acid methyl esters were pre­ to other fish, these species rate high in about 50 percent greater. The Fo value pared from extracted lipids by the protein and moderate in fat content. is a measure of total heat exposure at method of Metcalfe and Schmitz The major fatty acids, as deter­ the center of the can, including heat­ (1961) and were analyzed with a Hew­ mined for raw and canned samples, up, processing, and cool-down. An Fo lett-Packard 5830A gas chromato­ are listed in Table 2 for Spanish sar­ value of 12 indicates a degree of steri­ graph equipped with a 50 m flexible dine, Table 3 for thread herring, and lization equivalent to that obtained fused silica capillary column coated Table 4 for chub mackerel. The 16:0 with Carbowax 20-M. Separation was and 22:6w3 fatty acids predominate in during 12 minutes at a constant 250°F 0 (121°C). The thermocouples inside isothermal at 210 C with injector and all three species. There are minor vari­ the cans were connected to a data log­ detector at 300 0c. The individual fat­ ations in the analytical results for in­ ger (Kaye Instrument Co.) for auto- ty acid esters were identified by means dividual fatty acids, but no definite of a computer program containing pattern is apparent.
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