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 4

Contents of the sum of EPA and DHA, TR in raw fish, smoked fish, and solid and liquid parts of canned fish and whole canned products.

	%	g/100 g wet matter	g/100 g dry matter	TR	Whole canned products
					B/s	A/s
Raw material: fresh/smoked fish
R					2.33^A	2.24^A
S
Sp				76.8^b
Lp
Raw material: frozen/smoked fish
R					1.84^B	1.74^A
S
Sp				70.0^a
Lp

TR: true retention rate; B/s: whole canned product before sterilization; A/s: whole canned product after sterilization; 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 . ^{A, B}Values represented by the same letters in row are not significantly different from each other with .