Effect of Technological Process on True Retention Rate of Eicosapentaenoic and Docosahexaenoic Acids, Lipid Oxidation and Physical Properties of Canned Smoked Sprat (Sprattus sprattus)

Table 1

The weight (g) of the smoked fish, oil, and solid and liquid parts from canned fish in the unit package.

Raw material		Canned food
S	O	Sp	Lp	WL
Raw material: fresh/smoked fish
(64%^A)	(36%^A)	(58.7%^A)	(41.3%^A)
Raw material: frozen/smoked fish
(64.7%^A)	(35.3%^A)	(59.5%^A)	(40.5%^A)

(percentage in parentheses) S: smoked fish; O: sunflower oil; Sp: solid parts from canned product (fish after sterilization); Lp: liquid parts from canned product (oil + water after sterilization); WL: water layer (%); ^{a, b, c}values represented by the same letters in row are not significantly different from each other with . ^{A, B}Values represented by the same letters in column are not significantly different from each other with .