Skip to main content
SpringerLink
Log in

Effect of different types of heat processing on chemical changes in tuna

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The chemical changes in skipjack tuna (Katsuwonus pelamis) subjected to cooking, frying, canning and microwave heating were studied. Raw tuna contained an unusual fatty acid C16:3 in high proportion (29.3%) followed by C18:2, C24:1, C16:0 and C18:3. Health beneficial fatty acids, eicosapentaenoic acid (EPA) (1.67%) and docosahexaenoic acid (DHA) (2.50%), were quite low with ω-3/ω-6 ratio 0.28. The total saturated fatty acids suffered major loss in fried (70%) and canned tuna (40%) due to loss of C16:0, C14:0 and C22:0. The monounsaturated fatty acids content increased (38%) in cooked and microwave heated tuna due to C24:1. The polyunsaturated fatty acids content increased in fried (50%) and canned (25%) tuna due to the uptake of frying and filling oil, respectively during processing. The loss of health beneficial ω-3 fatty acids, EPA and DHA were minimum in cooked tuna followed by microwave heated tuna. Canning totally destroyed these fatty acids. In fried tuna, the losses of EPA and DHA were 70 and 85%, respectively. Thiobarbituric acid — reactive substances values increased in heat processed tuna. Cholesterol increased in canned and microwave heated tuna but not in cooked tuna. Reduction of cholesterol in fried tuna was due to its migration into frying oil. This study indicated that cooking and microwave heating are the better processing methods to retain the health beneficial ω-3 fatty acids in comparison to frying and canning.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Ackman RG (1982) Fatty acid composition of fish oils. In: Nutritional evaluations of long chain fatty acids in fish oils, Barlow SM, Stansby ME (eds), Academic Press, London, p 25

    Google Scholar 

  • AOAC (1995) Official methods of analysis. 16th edn. Association of Official Analytical Chemists, Washington DC

    Google Scholar 

  • Aro T, Tahvonen R, Nurmi MT, Sivonen TJ, Kallio H (2000) Effects of season and processing on oil content and fatty acids of Baltic herring (Clupea harengus membras). J Agric Food Chem 48:6085–6093

    Article  CAS  Google Scholar 

  • Aubourg PA, Sotela GC, Gallardo MJ (1990) Changes in flesh lipids and fill oils of albacore (Thunnus alalunga) during canning and storage. J Agric Food Chem 38:809–812

    Article  CAS  Google Scholar 

  • Aubourg S, Perez-Martin R, Gallardo JM (1989) Technical note: Stability of lipids of frozen albacore (Thunnus alalunga) during steam cooking. Int J Food Sci Technol 24:341–345

    CAS  Google Scholar 

  • Bandarra NM, Batista I, Nunes ML, Empis JM, Christie WW (1997) Seasonal changes in lipid composition of sardine (Sardina pilcharchus). J Food Sci 62:40–41

    Article  CAS  Google Scholar 

  • Beltran A, Moral A (1990) Gas chromatographic estimation of oxidative deterioration in sardines during frozen storage. Lebens-Wissen Technol 23:499–504

    CAS  Google Scholar 

  • Bhuiyan AKMA, Ratnayake WMN, Ackman RG (1986) Stability of lipids and polyunsaturated fatty acids during smoking of Atlantic mackerel (Scomber scombrus L.). J Am Oil Chem Soc 63:324–328

    Article  CAS  Google Scholar 

  • Candela M, Astiasaran I, Bello J (1996) Effect of frying on the fatty acid profile of some meat dishes. J Food Comp Anal 9: 277–278

    Article  CAS  Google Scholar 

  • Candela M, Astiasaran I, Bello J (1998) Deep- fat frying modifies high-fat fish lipid fraction. J Agric Food Chem 46:2793–2796

    Article  CAS  Google Scholar 

  • Chia SS, Baker RC, Hotchkiss JH (1983) Quality comparison of thermoprocessed fishery products in cans and retortable pouches. J Food Sci 48:1521–1525

    Article  Google Scholar 

  • Chin JPF, Dart AM (1995) How do fish oil affect vascular function? Clin Exp Pharm 22:71–81

    Article  CAS  Google Scholar 

  • Connell JJ (1995) Control of fish quality. Fishing News Books Ltd., England, p 245

    Google Scholar 

  • Doe PE, Curran CA, Poulter RG (1982) Determination of the water activity and shelf life of dried fish products. FAO Fisheries Report Nr 279 p 202–208

  • Dudek JA, Elkins ER (1986) Effects of cooking on the fatty acids profiles of selected seafoods. In: Health effects of polyunsaturated fatty acids in seafoods Simopoulos AP, Keifer RR, Martin RE (eds), Academic Press, London, p 431–455

    Google Scholar 

  • Folch J, Lees M, Sloane-Stanley GM (1957) A simple method for the isolation and purification of total lipids from animal tissue. J Biol Chem 226:233–241

    Google Scholar 

  • Fowler KP, Karahadian CG, Greenberg NJ, Harrell RM (1994) Composition and quality of aquacultured hybrid striped bass fillets as affected by dietary fatty acids. J Food Sci 59:70–75

    Article  CAS  Google Scholar 

  • Gall KL, Otwell WS, Koburger JA, Appledorf H (1983) Effect of four cooking methods on the proximate, mineral, fatty acid composition of fish fillets. J Food Sci 48:1068–1074

    Article  CAS  Google Scholar 

  • Garcia-Arias MT, Pontes EA, Garcia-Linares MC, Garcia-Fernandez MC, Sanchez-Muniz FJ (2003) Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets-effect of different cooking and reheating procedures on the proximate and fatty acid compositions. Food Chem 83:349–356

    Article  CAS  Google Scholar 

  • Ghazala S, Aucoin J, Alkanani T (1996) Pasteurization effect on fatty acid stability in a sous-vide product containing seal meat. J Food Sci 61:520–523

    Article  CAS  Google Scholar 

  • Gopakumar K, Nair MR (1972) Fatty acid composition of eight species of Indian marine fish. J Sci Food Agric 23:493–496

    Article  CAS  Google Scholar 

  • Hearn T, Scoutas AS, Scoutas SD, Hearn ADS (1987) Stability of polyunsaturated fatty acids after microwave cooking of fish. J Food Sci 52:1430–1431

    Article  CAS  Google Scholar 

  • Hedayatifard M, Moeini S (2007) Loss of omega-3 fatty acids of Sturgeon Acipenser stellatus during cold storage. Int J Agric Biol 9:598–601

    Google Scholar 

  • Johns RB, Nichols PD, Perry GJ (1979) Fatty acid composition of ten marine algae from Australian waters. Phytochem 18: 799–802

    Article  CAS  Google Scholar 

  • Ke PJ, Cervantes E, Montizez CR (1984) Determination of thiobarbituric acid reactive substances in fish tissues by an improved distillation — spectrophotometric method. J Sci Food Agric 35: 1248–1254

    Article  CAS  Google Scholar 

  • Ke PJ, Linke BA, Ackman RG (1978) Acceleration of lipid oxidation in frozen mackerel fillet by pretreatment with microwave heating. J Food Sci 43:38–40

    Article  CAS  Google Scholar 

  • Koizumi C, Wada S, Ohshima T (1987) Factors affecting development of rancid off odor in cooked fish meats during storage at 5°C. Nippon Suisan Gakkaishi 53:2003–2009

    Google Scholar 

  • Khotimchenko SV (1993) Fatty acids of green macrophytic algae from the sea of Japan, Phytochem 32:1203–1207

    Article  CAS  Google Scholar 

  • Li X, Fan X, Han L, Lou Q (2002) Fatty acids of some algae from the Bohai sea. Phytochem 59:157–161

    Article  CAS  Google Scholar 

  • Mai J, Kinsella JE (1979) Changes in lipid composition of cooked minced carp (Cyprinus carpio) during frozen storage. J Food Sci 44:1619–1624

    Article  CAS  Google Scholar 

  • Mai J, Shimp J, Weihrauch J, Kinsella JE (1978) Lipids of fish fillets: Changes following cooking by different methods. J Food Sci 43:1669–1674

    Article  CAS  Google Scholar 

  • Medina I, Aubourg SP, Martin RP (1997) Species differentiation by multivariate analysis of phospholipids from canned Atlantic tuna. J Agric Food Chem 45:2495–2499

    Article  CAS  Google Scholar 

  • Osada K, Yamada KTK, Sugano M (1993) Oxidation of cholesterol by heating. J Agri Food Chem 41:1198–1202

    Article  CAS  Google Scholar 

  • Parades CDM, Baker CR (1987) A research note: Physical, chemical and sensory changes during thermal processing of three species of canned fish. J Food Process Preserv 12:71–81

    Article  Google Scholar 

  • Pikul J, Leszezynski DE, Kummerow FA (1984) Relative role of phospholipids, triacylglycerols and cholesterol esters on malonaldehyde formation in fat extracted from chicken meat. J Food Sci 49:704–708

    Article  CAS  Google Scholar 

  • Sanchez-Muniz FJ, Viejo JM, Medina R (1992) Deep- frying of sardines in different culinary fats changes in the fatty acid composition of sardines and frying fats. J Agric Food Chem 40:2252–2256

    Article  CAS  Google Scholar 

  • Sanders TAB (1993) Marine oils: metabolic effects and role in human nutrition. Proc Nutri Soc 52:457–472

    CAS  Google Scholar 

  • Sanina NM, Goncharova SN, Kostetsky EY (2004) Fatty acid composition of individual polar lipid classes from marine macrophytes, Phytochem 65:721–730

    Article  CAS  Google Scholar 

  • Saralaya KV 1978. Laboratory manual for courses in canning. University of Agric Sci, Bangalore, p 55

    Google Scholar 

  • Sathivel S, Prinyawiwatkul W, Grimm CC, King MJ, Lloyd S (2002) Fatty acid composition of crude oil recovered from catfish viscera. J Am Oil Chem Soc 79:989–992

    Article  CAS  Google Scholar 

  • Sengor GF, Ozden O, Erkan N, Tuter M, Aksoy HA (2003) Fatty Acid Compositions of Flathead Grey Mullet (Mugil cephalus L., 1758) Fillet, Raw and Beeswaxed Caviar Oils. Turkish J Fish Aqu Sci 3:93–96

    Google Scholar 

  • Shakila RJ, Jeyasekaran G, Vyla SAP, Saravanakumar R (2005) Effect of delayed processing on changes in histamine and other quality characteristics of 3 commercially canned fishes. J Food Sci 70:24–29

    Article  Google Scholar 

  • Steiner-Asiedu M, Jushamn K, Lie O (1991) Effect of local processing methods (cooking, frying and smoking) on three fish species from Ghana:Part-I. Proximate composition, fatty acids, minerals, trace elements and vitamins. Food Chem 40: 309–321

    Article  CAS  Google Scholar 

  • Sumnu G (2001) A review on microwave baking of foods. Int J Food Sci Technol 6:117–127

    Google Scholar 

  • Venugopal V (2004) Nutraceuticals and functional biomolecules from seafoods. Indian Food Ind 23(6):52–53

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Fish Processing Technology, Fisheries College and Research Institute, Tamilnadu Veterinary and Animal Sciences University, Tuticorin, 628 008, India

    Nimish Mol Stephen, R. Jeya Shakila, G. Jeyasekaran & D. Sukumar

Authors
  1. Nimish Mol Stephen
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. R. Jeya Shakila
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. G. Jeyasekaran
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. D. Sukumar
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to R. Jeya Shakila.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Stephen, N.M., Jeya Shakila, R., Jeyasekaran, G. et al. Effect of different types of heat processing on chemical changes in tuna. J Food Sci Technol 47, 174–181 (2010). https://doi.org/10.1007/s13197-010-0024-2

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-010-0024-2

Keywords

Search

Navigation