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 2

Water and lipid content in raw fish, smoked fish, and solid and liquid parts of canned fish.

	Water content g/100 g	Lipid content g/100 g (w/m)	Lipid content g/100 g (d/m)
Raw material: fresh/smoked fish
R
S
Sp			39.98^a±1.00
Lp
Raw material: frozen/smoked fish
R
S
Sp
Lp

: wet matter; : dry matter; R: raw fish; S: smoked fish; Sp: solid parts from canned product (fish) (after sterilization); Lp: liquid parts from canned product (oil + water) (after sterilization); ^{a, b, c}values represented by the same letters in column (for the same parameter: fresh/frozen fish) are not significantly different from each other with .