Research Article
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 5
Oxidation level (in the extracted lipids from oil, raw fish, smoked fish, and solid and liquid parts of canned fish) and salt content in solid parts of canned sprat.
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O: sunflower oil; 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, cvalues represented by the same letters in column (for the same parameter: fresh/frozen fish) are not significantly different from each other with . | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||