Journal of Nutritional Dietetics & Probiotics

Review Article Volume 3 Issue 1

Changes in Fish Quality During Canning Process and Storage Period of Canned Fish Products

El-Lahamy AA* and Mohamed HR National Institute of Oceanography and Fisheries, Fish Processing Technology Laboratory, Egypt

*Corresponding author: Adel A El-Lahamy, National Institute of Oceanography and Fisheries, Fish Processing Technology Laboratory, Egypt, Email: [email protected]

Received Date: February 20, 2020; Published Date: March 17, 2020

Abstract

distribution.Fish and fish Therefore products this are study subject aimed to to enzymatic, conclude the microbiological alterations in andproximate chemical chemical changes composition, during fish Quality processing. characteristics, Canned fish products stable at ambient temperature, have long shelf life and in consequence are eminently suitable for world-wide nutritional quality and microbiological safety of fish during canning process. Also following changes in these parameters during storage period of canned fish. Keywords:

Canning Process; Chemical Composition; Storage Period Abbreviations: TVB-N: Total Volatile Basic Nitrogen; system TMA-N: Total Trimethyleamin Acid Nitrogen; PV: Peroxide [2]. The advantages of canned food are such as their preservation, safety and convenience. The major steps in DrugValue; Administration. NPU: Net Protein Utilization; BV: Biological Value; canning process include cooking, cooling, packing with a FAD: Food and Agriculture Organization; FDA: Food and lipidscovering and oil formation or tomato of sauce nitrogenous in sealed compounds cans and sterilized can occur to Introduction achieve commercial sterilization by the heat. During Oxidation storage of during the cooling step of fish cooking [3]. temperature (above 35 °C) must be avoided to prevent the Canning is a well-established and traditional means of ingrowth physicochemical of thermophilic and bacterialmicrobiological spores. properties Changes in that the providing food which is stable at ambient temperatures, has food quality during storage period result from a changes long shelf life and in consequence is eminently suitable for world-wide distribution. Canned fish is therefore exported Chemicaldecrease their Composition nutritional value, palatability, and safety. from countries all over the world into the consumer markets. incomesThe manufacturing and the means of for canned foreign fish currency has provided, exchange andfor continues to provide much-needed employment, individual America and the Indian Ocean [1]. Slabyj and Carpenter [4] stated that raw mussel meat developing countries, particularly in Southeast Asia, South contained 81.2% moisture, 3.29% protein, 0.81% lipid, Canned fishery products 0.41% ash, and 0.75% carbohydrate, steamed mussel meat andare formallycanning cannedare technologies in vegetable that oilsused and basically now available due to contained 74.6% moisture, 2.73% protein, 0.62% lipid, in water packs. Preservation methods such as freezing 0.24% ash, and 0.32% carbohydrate, and canned stated mussel that meat contained 75.7% moisture, 2.90% protein, 0.72% lipid, cost and non-availability of equipment and cold storage 0.27% ash, and 0.20% carbohydrate. El-Sherif [5]

El-Lahamy AA and Mohamed HR. Changes in Fish Quality During Canning Process and Storage Copyright © 2020 El-Lahamy AA and Mohamed HR. Period of Canned Fish Products. J Nutri Diet Probiotics 2020, 3(1): 180024. 2 Journal of Nutritional Dietetics & Probiotics

± ± ± ± ± the moisture contents of shrimp canned with vegetables and content of fresh fish were 76.56± 1.62, 13.74±1.22, 4.25±0.85, those canned with tomato sauce were lower by 12.6 and 2.37±0.56 and 1.41 ±0.790.07 respectively. for Moisture, After Protein, canning Lipid, process Ash 10.8% respectively as compared with moisture content of these values changed to 67.15 1.69, 16.68 0.88, 5.46 found0.34, raw shrimp. Also he found that protein content in shrimp 8.15that the0.83 moisture, and 1.35 sodium chloride and protein contents and found that protein contents of raw shrimp, samples t and Carbohydrate respectively. Fatma Arfat [13] canned with vegetables and samples canned with tomato appliedsauce were in canning 76.90, 60.85 process and resulted 68.11 (on in drylosses weight of protein basis), of canned sardine and mackerel werepointed decreased out that chemical after 24 respectively. These values indicated that heat treatments months storage at room temperature while, total lipids contents was increases. Ghaly [14] which were accounted by 20.9 and 11.4 in samples canned composition of canned shrimp was affected by storage with vegetables and tomato sauce respectively. at room temperature for 6 months and the kind of filling medium. Moreover, moisture, protein and carbohydrates Chemical analysis of canned shrimp showed that crud fat; were decreased while, fat and ash were increased in canned (crudMytilus ash galloprovincialis, and carbohydrate L .)content were± higher than± of raw bosr and shrimp packed by dry method. On the other hand ±shrimp [5]. The chemical± composition of smoked mussels of the moisture, fat and ash contents were increased [15]. Found were 20.4 0.45, 4.9 1.30, 2.4 crudethat moisture fat and contentsash contents of Tilapia fish fillets slightly decreased 12.7 0.02 ± and 69.4± 0.23 for± Protein, lipid, ±ash and moisture increasedwhile crude during protein storage contents of ambient was considerably temperature. reduced Ibrahim but respectively. After caning process these values changed to mentioned that moisture,were proteinprogressively and fat and contents gradually of chemical 0.46, composition 8.1 0.14, 3.1of mussels 0.14 and (Mytilus 70.2 galloprovincialis,0.62 for Protein, Llipid, ash and moisture± respectively± 0.28, 1.8 [6]. ± Also he reported± 0.07that of[16] storage at room temperature extended up to 12 months ± canned sardine showed a gradual decreasing as a period The .) were± 17.3 0.04,± 0.01 4.0 71.1 ± 0.19 and 73.0 chemical composition of canned chela (Laubuka dadiburjori , after caning process these values changed to 12.2 0.47, while, ash and salt± contents showed± a noticed± increases.± 10.6 0.57 2.8 0.29 for Protein, lipid , ash ± ) and moisture, respectively. Shakila, et al. [7] have observed fish were 76.56 1.62, 13.74 1.22, 4.25 0.85, 2.37± 0.56 a reduction of 6% moisture content in cooked tuna. Also and 1.41± 0.79 at± zero time of± storage period.± After 30 day Garcia-Arias, et al.the [8] lipid have contents reported found that inmoisture tuna (T contenthunnus of storage period these values changed± to 68.13±2.06, thynnusdecreased and fat contentSardina increased pilchardus in cooked fish fillets. 15.15± 0.95, 5.51±0.56, 10.43 0.91±0.07 and for 1.36 moisture0.09. At content, the end Selmi et al. [3] . ofprotein storage content, 60 days lipid these content, values ash were content 68.88 and1.89, carbohydrate 15.62 0.45, ) and sardine ( ) contents dropped 5.96 0.48, 12.60 1.12 and 1.39 significantly (P<0.05) after the caning process In cooked tuna, the moisture content decreased significantly (p<0.05) contentQuality respectively Characteristics [12]. with an increase in the duration of heat process giving up to 16% reduction [9]. Orcynopsis Total Volatile Basic Nitrogen (TVB-N) and unicolor, but increased in protein content for Euthynnus Trimethyleamin (TMA-N) affinisCanning process reduced the protein content for TMAO can be degraded during the thermal processing to The . El-Dengawy, et al. [10] determined the chemical composition of sixteen samples of canned fish products disagreeable molecules such as TMA and DMA [17, 5]. imported (canned tuna, canned sardine,± canned Mackerel)± cooking process had no significant effect on the TVB-N levels and observed that moisture percentages in all canned fish (P<0.05), while TMA-N levels in sardine increased to reach samples ranged between 52.41 0.035 to 78.53 0.142%. 6.32products mg/100g. imported[3]. El-Dengawy,(canned tuna et ,canned al. [10] sardine, determined canned the It could be observed that all canned±0.000 fish to samples 1.20± had high quality characteristics in Sixteen samples of canned fish values of water activitydetermined (0.990-0.999). that the chemical Meanwhile, composition NaCl ± ofcontent ranged between 0.13± ± 0.042± %. Mackerel)± and observed that TVN The values TVB-N in in canned fresh chela fish Czerner, et ±al. [11] (samplesLaubuka rangeddadiburjori between 7.01 0.254 mg N/100g sample fresh anchovy were 77.65 0.67, 16.24 0.82, 4.25 0.09 to18.04 0.593 mg N/100g sample. [12]. and 1.16 0.06 for moisture content,± protein± content,± ) fish recorded 7.10 mg N/100g, these lipid content ± and ash content respectively. In canned fish, valueto the increased degradation to 15.50 of nitrogenous mg N/100 g aftercompounds caning process resulting in chemicalof canning composition process on were the 64.82chemical 0.06, composition 26.74 0.74, of 6.23chela Increasing the total volatile basic nitrogen was attributed (0.38Laubuka and 2.21 dadiburjori 0.01 respectively. Sajib [12] Studied the effect ammonia nitrogen (NH protein content, lipid content, ash content and carbohydrate an increase in both trimethylamin nitrogen (TMAN) and ) and determined that moisture content, 3 N) which were considered the principle fractions of the TVBN [13].

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± The total volatile nitrogen contents of canned shrimp and and observed that acid value of canned fish samples had the monthsbosr packed by dry method and inrecorded 3% salt a solution,gradual increase slightly highest value of AV being 20.39 0.000 mg KOH/g oil in CM. increased during storage at ambient temperature for 6 [14]. Abd El-Ghafour [15] It is well-known that the quality of canned products has a very storage,in the TVBN samples content steamed of canned and cannedTilapia fishin oil fillets or tomato products sauce as close relationship with their lipid content and composition. the storage period was extended. At the end of 12 months Canned fishery products are especially susceptible to flavour and other changes due to the high levels of polyunsaturated showed an increasing of TVBN determined by 15.58 and samplesfatty acids as [22].the period Ghaly of [14] storage observed at ambient a gradual temperature increase 17.05% respectively while, the increasing rates were 18.71 in TBA value of canned Suez Shrimp and elongated boor and 20.61% in samples fried and canned in the same filling media respectively. Fatma Arfat [13] observed a gradual was prolonged. Ibrahim [16] who noticed that TBA values of increase in TMA contents of canned mackerel and sardine canned sardine products. were gradually decreased reported as storage that a samples as the time of storage at ambient temperature was period extended and samples canned with sauce showed extended which was attributed to trimethylnitrogen oxide the lowest TBA values Abd El-Ghafour [15] that natural present in fish tissue which chemically reduced found progressive increment inthe the effect TBA of value local of canning canned process Tilapia andfish by SH group existing in fish protein or by zinc present in fillets during storage at ambient temperature for 12 months. C-Enamle used for varnishing the cans. Ibrahim [16] Selmi, et al. [3] studied that the highest increased observed in TMAN content of storage time (up to 6 months) on tuna and sardine canned sardine during storage was found in samples canned with in olive oil and tomato sauce and found that the PV and TBA differentsauce comparing media gradually with those increased packed as inthe oil period or spices. of storage The indexpH increased significantly in tuna. total volatile basic nitrogen of canned sardine packed in at room temperature was progressed [16]. In the first period pH values of raw shrimp, canned shrimp with vegetables of storage (3 months), TVB-N and TMA-N values increased samplesand canned may shrimp be due with to the tomato formation sauce andwere accumulation 6.27, 6.61 and of significantly to attain 23.85 and 18.42 mg/100 g, and 7.95 6.48 respectively. The higher PH values observed in canned and 8.11 mg/100 g in sardine and tuna, respectively, and compounds such as NH remained statistically constant (P<0.05) until the end of some dibasic amino acid and volatile basic nitrogenous the storage period [3]. The TVB-N value of canned chela 3 asLaubuka a result dadiburjori of breakdown and (Laubuka dadiburjori) fish was 15.50 mg N/100 g, at zero proteolysis of proteins during heat treatment [5]. The pH time of storage period. It increased up to 17.68 mg N/100 g value of fresh chela chela ( studied the effect of) fishcanning was after 30 days. After that it continued to increase to 21.95 mg process6.8. Drop on off physicochemical pH value after caningof process(Engraulis to 5.9 inanchoita canned N/100Thiobarbituric g after 60 days Acid of (TBA) storage and period Peroxide [12]. Value (PV) fish [12]. Czerner, et al. [11] anchovy ) and determined that pH value of fresh fish was 6.07, after Primary (peroxide value; conjugated dienes) and secondary canning slightly increased to 6.12 Fatma Arfat [13] observed (TBA and carbonyl values) lipid oxidation detections did proteinthat pH degradation values of canned into basic sardine products and mackerelsuch as ammonia, products not afford accurate methods for testing quality differences amineswere increased and hydrogen during sulphide. storage at room temperature due to in canned products. Chia et al reported that canning process of rainbow trout pollok and shrimp resulted in reduction of thiobarbituric acid by about 50% of its initial value in the raw materials. The evaporation of water and loss of juiciness Ghaly [14] showed that pH values of canned Suze Shrimp and during cooking might have also contributed to an increase bosr in dry pack or in 3% salt solution were slightly decreased in TBA-RS values after cooking [18-20]. Koizumi, et al. [21]μg during storage at room temperature for 6 months to 6.25 and ofhave malonaldehyde/g also reported thatof fat. TBA-RS Thiobarbituric values increasedacid determined during 6.30 under the same condition. Abd El-Ghafour [15] during cooking of fish at 100°C for 30 min, but they were below 1 storage of canned Tilapia fish fillets at room temperature, inthe highest pH value was found in samples fried and canned couldas malonaldhyde be attributed slightly to slight increased oxidation from of unsaturated 0.40 mg /kg fatty of in tomato sauce. Ibrahim [16] noticed a significant increase acidsraw shrimp found toin 0.44-0.48mg shrimp during /kg ofheat the treatment canned samples. of canning This pH value of canned sardine packed in oil, while samples packed in sauce showed a decreasing trend as the period chelaof storage (Laubuka at room dadiburjori temperature was extended. Sajib [12]. Process [5]. El-Dengawy, et al. [10] determined the quality Studied the effect of storage period on the quality of canned characteristics in sixteen samples of canned fish products ) and found that the PH value 5.9, imported (canned tuna, canned sardine, canned Mackerel) 6 and 6.2 for 0, 30 and 60 day of storage period.

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Nutritional Quality protein. found that frying or boiling increases Fatty Acid Also have the nutritional value of mussels, as demonstrated by The our amino acid composition results. It was also reported that Aubourg, et al. [18] reported a slightly higher value in the nutritional value of fried canned mussels was high. certain fatty acids of cooked tuna. Also observed a significant analysis of nitrogen balance of raw or canned tuna protein decrease in C20:5 and C22:6 on cooking of albacore tuna. The did not show significant differences between raw and canned cooking process (caning) had a significant effect (P<0.05) on tuna in digestibility (DC), biological value (BV) or net protein utilization (NPU). The loss in available lysine in the canned fattySFA composition acids remained in tuna constant flesh afterlipids. processing The content of C14:0, C18:0 and C20:0 significantly changed; however, unsaturated tuna appeared to have no influence on nutritional quality [3]. The SFA, [24]. MUFA and PUFA contents of raw tuna were 15.5%, 18.3% and 57.9%, respectively. The major SFA were palmitic (C16: Heat treatment of canning process may adversely affects the 0), stearic (C18:0) and behenic (C22:0) acids. After caning quality of food protein through it influence in the protein process, the SFA contents varied from 17.4 to 11.0% with an contents of the individual amino acids. The general trend increase in the duration of cooking. that observed was slight decreasing in some amino acids in the canned samples. The loss particularly more observed Slightly higher values were noticed in most of the SFA in in histidine which decreased by 16.1 to 17.9%, lysine and cooked tuna compared to raw tuna except those cooked for arginine also showed a noticed decrease estimated by 4.3-7%, 30 min. However, there were significant losses (p<0.05) in 4.4-8.4 % respectively. Sulphur containing amino acids that C14:0, C16:0, C18:0 and C22:0 fatty acids in tuna cooked are methionine and cysteine showed a reduction accounted for 30 min. The total MUFA content increased with cooking ofby (1.9-3.8%Mytilus galloprovincialis, and 20-4.9% respectively L.) and found [5]. Gulgun,that through et al. the[6] time from 18.8 to 24.5%. This was mainly due to the increase studied the effect of caning process on the smoked mussels in C24:1 fatty acid. The PUFA content in cooked tuna was more or less same as that of their raw counterparts. There smoking and canning processes the relative changes in was no significant decrease (p>0.05) in C20:5 fatty acid, the content of free amino acids of canned smoked mussels resulted in levels that were reasonably comparable to those however C22:6 suffered 21% loss (p<0.05). Losses were of steamed mussels. It’s estimated that water conditions significant (p<0.05)(Engraulis with anchoita respect to C16:3, C18:2 and C20:2 fatty acids [9]. Czerner, et al. [11] determined the FAs profile beenwhere responsible. the mussels Glutamic were cultivated acid content and theof mussel additives meat used of of anchovy ) samples taken during the (forMytilus pre-processing galloprovincialis, before L.)smoking and canning might have canning process and also of the covering liquid taken after thermal treatment and observed that Steam-cooking mainly , before and after canning, was affected the MUFAs and ω-6 fatty acids, whose contents rather high. No negative effects on glutamic acid content due thewere reduction significantly of fat reducedcontent after after this this step operation and also (p50.01). to lipid Mineralsto either smoking and Vitamins or canning were found [6]. This decrease could be related to leaching loss, found as shown that damage due to high temperatures. Selmi, et al. [3] Some loss reported in minerals that a (Na, high K, fat Mg, content P, Cu, Fe, in Ca) from the muscle a higher content of C18:1w9 and C18:2w6 fatty acids were into the dipping medium occurs in canned tuna [25]. Gall, et found in the canned samples following 3 and 6 months of al. [26] the flesh produced a storage at ambient temperature. Canned sardine and tuna low loss in minerals, indicating a kind of interaction between were characterized by their richness in linoleic (10.98- anboth important types of calcium constituents. source An [27]. advantage of fish canning is 11%) and oleic (45.3-44.95%) acids after 3 and 6 months of that bones become± soft textured± and thus± edible, providing± Aminostorage, Acidrespectively. ± ± ± Mineral± content of the raw Protein denaturation by heat does not necessarily cause tuna were 3.65 0.7, 124.9 53.2, 116.55 2.6, 1424.75 3.6, 1.55 0.2, 0.65 0.1,± 3.2 50 and± 978.0 1.0± for Ca, Mg, Na,± K, Zn, Cu,± Fe and± P respectively,± while in ± steamed tuna these constituents.nutritional loss. The However, total free denatured amino acids proteins content become decreased more values were3.75 0.4, 95.35 3.8, 114.25 3.5, 1082.15 4.8, reactive and can be easily damaged by interacting with other 1.55 0.1, 0.65 0.1, 2.85 0.2 and 835.35 4.0 0 for Ca, Mg, Na, K, Zn, Cu, Fe and P respectively [24]. The heat-labile vitamins during tuna canning, especially if over-processing was thiamine, riboflavin, niacin, pyridoxine and pantothenic cystine,employed. threonine, Domah, tryptophan,et al. [23] stated phenylalanine, that fresh, tyrosine canned and acid are the nutrients most damaged by the sterilization cooked, mussels are rich in terms of methionine, lysine, process. Varying results have been described for vitamin losses (5–80% for thiamine; 71–73% for niacin; 49–50% for arginine when compared to those of beef or FAO reference riboflavin) [28].

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Histamine chela ( The histamine compounds are formed from decarboxylation Laubuka dadiburjori A high fungi growth was observed in sun dried and smoked of the amino acid, histidine, through exogenous decarboxylase ) after 1 and 2 months of storage [12]. Thecompared initial with total canned fungal andcount frozen of cannedchela. This chela can ( Laubukabe from

the increasing in water 2 activity and-1 water content enzymes that produced by the microorganisms related dadiburjori determined that the 2 2 -1 with fish or environment [29]. Veciana-Nogues, et al. [29] ) was 0.95×10 (CFU Gg ), these value increased contents of histamine (HI) (Micrograms countto 1.13×10 of canned and 2.18chela ×10 (Laubuka (CFU Ggdadiburjori) after 30 and 60 day of per Gram) throughout Canning Process were 0.32, The 0.55, contents 0.40, storage period respectively.-1 Meanwhile the initial total plate- 0.54 and 0.63 for raw fish, before cooking, after cooking, 1 4 4 ) was 4increased after packing, and end product respectively. from 1.44×10 (CFU Gg ), to 1.88×10 and 2.57×10 (CFU Gg of tyramine (TY) (Micrograms per Gram) throughout ) after 30 and 60 day of storage period respectively [12,38]. Canning Process were 0.32, 0.08, 0.24, 0.17 and 0.15 for raw fish, before cooking, after cooking, after packing, and end product respectively [30]. Histamine poisoning caused by the consuming of fish contains high concentrations of histamine in their flesh [31]. FDA has lowered the histamine defect action level from 100 to 50íg/g and has recommended the use of other biogenic amines related with fish spoilage butevaluation not exceed [32]. Selmi,the acceptable et al. [3] Reported limits. Although that the histaminetuna and concentrations increased significantly during storage period sardine flesh were slightly affected by the canning process, theyMicrobiology remained good sources of w3 andw6 fatty acids

The Egyptian Organization of Standardizations for microbiological aspects of fish products (canned Tuna, canned Sardines, El-Feseekh, salted Sardine, smoked fish and frozen fish), stated that these fish products shouldn’t have Clostridium [33-37]. E. coli should be, 10 not1 detecting in Salted, smoked and frozen fish. Coliform and 103 bacteria in frozen and Figure 1: smoked fish should be less than6 10 5 CFU/g, respectively. TVC should not exceed 10 CFU/g in frozen and Flow sheet for general canning process. testedsmoked canned fish products, shrimp samplesrespectively. after El-Sherif canning [5]process, found Also, that Conclusion there was a highly remarkable decrease in the TPC of the the total bacterial counts of canned shrimp with vegetables were higher than those of canned shrimp with tomato sauce, Canned fish products have an economic importance in most this can be resulted from the spices and some vegetables countries around the world. During canning process the fromcontaminated anaerobic with and high.aerobic Fatma thermophilic Arfat [13] bacteria reported during that bacteria and enzymes inactivated by heat treatment, so the storagecanned sardineat ambient and temperature. mackerel products were found to be free suchcanned as fishloss productsof essential have nutrients, a very longformation shelf life of undesirabletime. Some undesirable effects were occurred during canning process Therefore, neither Clostriduim perfringes nor Bacillus cereus compounds, browning development and lipid and protein Referencesdamage which can influence the shelf life of canned products. were detected in the canned samples even after 24 months storage. Abd El-Ghafour [15] indicated that the TBC of 1. 10canned Tilapia was gradual increasedcells/g as of the steamed storage cannedperiod Bratt L (2010) Fish Canning Handbook, Cleeve Prior, was3 prolonged. TBC was increased3 from 0.113 and 0.107× 2. Worcester, Blackwell Publishing Ltd, UK, pp: 1-15. to 0.230 and 0.213 ×10 to Tilapia fillets with using either oil or tomato sauce as filling3 Eyabi GD (1998) Techniques for Fish Handling, Marketing media while was increased3 from 0.097 and 0.090 ×10 the same media through storage at ambient temperature. and Smoking in Cameroon. FAO Fisheries Reports 574: 0.190 and 0.173 ×10 cells/g of fried samples with using 98-106.

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3. 14. on some sea food. Ph.D. Thesis, Thesis, Faculty of Selmi S, Monser L, Sadok S (2008) The influence of Ghaly MH (1995) Technological and biochemical studies local canning process and storage on pelagic fish from tunisia: fattyacid profiles and quality indicators. J Food 15. Agriculture Sues Canal University, Ismailia, Egypt. 4. Processing and Preservation 32(3): 443-457. proximate composition and mineral content of meats Abd El-Ghafour SA (1999) Studies on canning of some Slabyj BM, Carpenter PN (1977) Processing effect on kinds of Egyptian fish. MSc Thesis Fac of Agric. Al-Azhar 16. University Cairo Egypt. of blue mussels Mytilus edulis. J Food Sci 42(5): 1153- 5. 1155. Ibrahim SM (1999) Application of HACCP system in Egypt.controlling hazards of some fish products. Ph.D., Thesis El-Sherif SA (2001) Chemical and technological studies Faculty of Agriculture, Ain Shams University, Cairo, on shrimp and its wastes. PhD Theses Faculty of 17. 6. Agriculture Fayoum University, Egypt. Determination Lupine HN, Yeannes MI, del Valle CE (1983) generation of Gülgün FS, Hüseyin G, Hanife K (2002) volatile nitrogenous bases during the process of canning of the Amino Acid and Chemical Composition of Canned 18. fish. J Agrochem Food Technol 23(4): 585-590. Smoked Mussels (Mytilus galloprovincialis, L.) Turk. J lipids during different sterilising conditions in canning 7. Vet Anim Sci 32(1): 1-5. Aubourg S, Gallardo J, Medina I (1997) Changes in Effect of delayed processing on changes Shakila RJ, Jeyasekaran G, Vyla SAP, Saravanakumar albacore (Thunnus alalunga) in oil. Inter J Food Scie R (2005) 19. Technol 32(5): 427-432. Quality in histamine and other quality characteristics of 3 8. commercially canned fishes. J Food Sci 70(1): 24-29. Chia SS, Baker RC, Hotchkiss JH (1983) comparison of thermoprocessed fishery products in Garcia- Arias MT, Pontes EA, Garcia-Linares MC, cans and retortable paunches. J Food Sci 48(5): 1521- Garcia-Fernandez MC, Sanchez-Muniz FJ (2003) 20. 1525. reheatingCooking-freezing-reheating procedures on the (CFR) proximate of sardine and fatty (Sardina acid role of phospholipids, triacylglycerols and cholesterol pilchardus) fillets- effect of different cooking and estersPikul J, on Leszezynski malonaldehyde DE, Kummerow formation in FA fat (1984) extracted Relative from

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