Heat processing of mackerel- Effect on lipids and proteins during heating and storage of heated and canned mackerel
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The objective of this work was to study the relationship between the oxidation of lipids and proteins as a function of heating temperature (60, 85, 120 and 121 °C) and storage time (2,9,21 and 30 days) in canned mackerel. It has been found that changes occur in canned products during the first period after production and one of the aims was to find out more the cause of these changes. The extractability of protein was used to monitor the protein denaturation. It was found that the higher temperature reduces the water soluble proteins. In addition, the thiol content was used to determine the protein oxidation. The Conjugated dienes and trienes were used to monitor the primary lipid oxidation. It was found that Conjugated dines registered the highest value compared with Conjugated trienes.