From the moment the fish is caught till it arrives at the consumer as a canned product, raw matter is submitted to a variety of industrial steps. Thus, a storage process (namely, chilling or freezing) is needed for holding the raw material to be canned; a cooking step is normally employed for reducing moisture and inactivating endogenous enzyme activity; a rigorous thermal treatment (sterilization) is undertaken to inactivate micro-organisms; and a proper canned storage is necessary to guarantee good palatability of the product. As a result, labile and essential nutrients (proteins, vitamins, lipids, minerals) present in the raw fish are exposed to different processing conditions that can reduce the nutritional and sensory values of the final product. In the present work, detrimental changes produced in each of the steps involved in the manufacture of canned products are mentioned. This review is focused on nutritional and sensory losses in species commonly employed for canning preparation, and special attention is given to research concerning the effect of varying conditions of previous processing (chilling, freezing and frozen storage and cooking) on the quality of the final canned product. New and current technological strategies are recommended to increase the shelf life of previously stored material and to retain sensory and nutritional quality in the final canned product.
Ababouch L., Souibri L., Rhaliby K., Ouahdi O., Battal M. and Busta F. (1996). Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperature. Food Microbiology13:123–132.
2.
Ackman R. and Ratnayake W. (1990). Chemical and analytical aspects of assuring an effective supply of omega-3 fatty acids to the consumer. In: Lees R. and Karel M. (eds), Omega-3 Fatty Acids in Health and Disease.New York and Basel: Marcel Dekker, Inc. pp. 215–233.
3.
Aitken A. and Connell J. (1979). Fish. In: Priestley R. (ed.), Effects of Heating on Food Stuffs.London: Applied Science Publishers Ltd. pp. 219–254.
4.
Aubourg S. (1998). Lipid changes during long-term storage of canned tuna (Thunnus alalunga). Zeitschrift für Lebensmittel-Untersuchung und Forschung206:33–37.
5.
Aubourg S. and Medina I. (1997). Quality differences assessment in canned sardine (Sardina pilchardus) by detection of fluorescent compounds. Journal of Agricultural and Food Chemistry45:3617–3621.
6.
Aubourg S., Gallardo J. and Medina I. (1997). Changes in lipids during different sterilising conditions of albacore tuna (Thunnus alalunga) canning. International Journal of Food Science and Technology32:427–432.
7.
Aubourg S., Medina I. and Pérez-Martín R. (1995). A comparison between conventional and fluorescence detection methods of cooking-induced damage to tuna fish lipids. Zeitschrift für Lebensmittel-Untersuchung und Forschung200:252–255.
8.
Aubourg S., Medina I., Gallardo J. and Pérez-Martín R. (1995). Efecto del enlatado en aceite y salmuera y su posterior almacenamiento sobre los lípidos de la bacoreta (Euthynnus alletteratus). Grasas y Aceites46:77–84.
9.
Aubourg S., Pérez-Martín R. and Gallardo J. (1989). Stability of frozen albacore (Thunnus alalunga) during steam cooking. International Journal of Food Science and Technology24:341–345.
10.
Aubourg S., Pérez-Martín R., Medina I. and Gallardo J. (1992). Fluorescence formation during albacore (Thunnus alalunga) thermal processing. Zeitschrift für Lebensmittel-Untersuchung und Forschung195:332–335.
11.
Aubourg S., Sotelo C. and Gallardo J. (1990). Changes in flesh lipids and fill oils of albacore (Thunnus alalunga) during canning and storage. Journal of Agricultural and Food Chemistry38:809–812.
12.
Aubourg S., Sotelo C. and Gallardo J. (1997). Quality assessment of sardines during storage by measurement of fluorescent compounds. Journal of Food Science62:295–299.
13.
Aubourg S., Sotelo C. and Pérez-Martín R. (1998). Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection. Journal of the American Oil Chemists’ Society75:575–580.
14.
Baker R., Baldwin E. and Nísperos-Carriedo M. (1994). Edible coatings and films for processed foods. In: Krochta, J., Baldwin, E. and Nísperos-Carriedo, M. (eds), Edible Coatings and Films to Improve Food Quality.Lancaster-Basel: Technomic Publishing Co., Inc. pp. 89–104.
15.
Banga J., Alonso A., Gallardo J. and Pérez-Martín R. (1992). Degradation kinetics of protein digestibility and available lysine during thermal processing of tuna. Journal of Food Science57:913–915.
16.
Banga J., Alonso A., Gallardo J. and Pérez-Martín R. (1993a). Mathematical modelling and simulation of the thermal processing of anisotropic and non-homogeneous conductionheated canned foods: Application to canned tuna. Journal of Food Engineering18:369–387.
17.
Banga J., Alonso A., Gallardo J. and Pérez-Martín R. (1993b). Kinetics of thermal degradation of thiamine and surface colour in canned tuna. Zeitschrift für Lebensmittel-Untersuchung und Forschung197:127–131.
18.
Banga J., Pérez-Martín R., Gallardo J. and Casares J. (1991). Optimization of the thermal processing of conductionheated canned foods: Study of several objective functions. Journal of Food Engineering14:25–51.
19.
Barroso M., Careche M. and Borderías J. (1998). Quality control of frozen fish using rheological techniques. Trends in Food Science and Technology9:223–229.
20.
Beltrán A. and Moral A. (1989). Effect of smoking on lipid stability in sardine (Sardina pilchardusW.). Zeitschrift für Lebensmittel-Untersuchung und Forschung189:317–321.
21.
Bender A. (1987). Food Processing and Nutrition.London: Academic Press. pp. 27–80.
22.
Ben-Gigirey B., Vieites J., Villa T. and Barros-Velázquez J. (1999). Biochemical changes and visual appearance of albacore tuna as related to frozen storage. Journal of Food Science64:20–24.
23.
Bennour M., El Marrakchi A., Bouchriti N., Hamama A. and El Ouadaa M. (1991). Chemical and microbiological assessments of mackerel (Scomber scombrus) stored in ice. Journal of Food Protection54:784, 789–792.
24.
Bentereud A. (1977). Vitamin losses during thermal processing. In: Høyem T. and Kvale O. (eds.), Physical, Chemical and Biological Changes in Food Caused by Thermal Processing.London: Applied Science Publishers. pp. 185–201.
25.
Besteiro I., Rodríguez C., Tilves F. and Pascual C. (1993). Análisis sensorial, variaciones en la composición y evolución de compuestos nitrogenados durante la elaboración de conservas de atún. AlimentariaDiciembre: 49–54.
26.
Bosund I. and Ganrot B. (1969a). Lipid hydrolysis in frozen Baltic herring. Journal of Food Science34:13–18.
27.
Bosund I. and Ganrot B. (1969b). Effect of precooking of Baltic herring on lipid hydrolysis during subsequent cold storage. Lebensmittel Wissenschaft und Technologie2:59–61.
28.
Bosund I. and Ganrot B. (1970). Effect of precooking on lipid oxidation and storage life of frozen fish. Lebensmittel Wissenschaft und Technologie3:71–73.
29.
Boyd L., Green D., Giesbrecht F. and King M. (1993). Inhibition of oxidative rancidity in frozen cooked fish flakes by tert-butylhydroquinone and Rosemary extract. Journal of the Science of Food and Agriculture61:87–93.
30.
Bykowski P., Zalewski J. and Gora A. (1990). Shelf life of frozen squid (Illex patagonicus). In Chilling and Freezing of New Fish Products.Meeting of Commission C2, Aberdeen (UK). Paris: International Institute of Refrigeration, pp. 203–208.
31.
Callegarin F., Quezada J., Debeaufort F. and Voilley A. (1997). Lipids and biopackaging. Journal of the American Oil Chemists’ Society74:1183–1192.
32.
Careche M. and Tejada M. (1994). Hake natural actomyosin interaction with free fatty acids during frozen storage. Journal of the Science of Food and Agriculture64:501–507.
33.
Castrillón A., Alvarez-Pontes E. and García-Arias M. (1996). Influence of frozen storage and defrosting on the chemical and nutritional quality of sardine (Clupea pilchardus). Journal of the Science of Food and Agriculture70:29–34.
34.
Castrillón A., Navarro, P. and García-Arias, M. (1996). Tuna protein nutritional quality changes after canning. Journal of Food Science61:1250–1253.
35.
Cheftel J. and Cheftel H. (1976). Introducción a la Bioquímica y Tecnología de Alimentos. Vol. 1. Zaragoza, Spain: Acribia. pp. 65–97.
36.
Cheftel J., Cheftel H. and Besançon P. (1976). Introducción a la Bioquímica y Tecnología de Alimentos.Vol. 2. Zaragoza, Spain: Acribia. pp. 236–276.
37.
Chow C., Ochiai Y., Watabe S. and Hashimoto K. (1987). Autoxidation of bluefin tuna myoglobin associated with freezing and thawing. Journal of Food Science52:589–591, 625–625.
38.
Damoglou A. (1980). A comparison of different methods of freshness assessment of herring. In: Connell, J. (ed.), Advances in Fish Science and Technology.Farnham, Surrey (UK): Fishing News Books Ltd. pp. 394–399.
39.
Davies A. (1997). Modified-atmosphere packaging of fish and fish products. In: Hall G. (ed.), Fish Processing Technology. London: Blackie Academic and Professional. pp. 200–223.
40.
Decker E. (1998). Strategies for manipulating the prooxidative/antioxidative balance of foods to maximize oxidative stability. Trends in Food Science and Technology9: 241–248.
41.
EC (1989). Baremo de clasificación de frescura. Diario Oficial de las Comunidades EuropeasNo. L 5/21,pp. 5–6. El Marrakchi A., Bennour M., Bouchriti N., Hamama A., and
42.
Tagafait H. (1990). Sensory, chemical and microbiological assessments of Maroccan sardines (Sardina pilchardus) stored on ice. Journal of Food Protection53:600–605.
43.
Erickson M. (1997a). Lipid oxidation: Flavor and nutritional quality deterioration in frozen foods. In: Erickson M. and Hung Y.-C. (eds), Quality in Frozen Food.New York: Chapman and Hall. pp. 141–173.
44.
Erickson M. (1997b). Antioxidants and their application to frozen foods. In: Erickson M. and Hung Y.-C. (eds), Quality in Frozen Foods.New York: Chapman and Hall. pp. 233–263.
45.
Erikson U., Beyer A. and Sigholt T. (1997). Muscle highenergy phosphates and stress affect K-values during ice storage of Atlantic salmon (Salmo salar). Journal of Food Science62:43–47.
Fernández-Salguero J. and Mackie, I. (1987). Comparative rates of spoilage of fillets and whole fish during storage of haddock (Melanogrammus aeglefinus) and herring (Clupea harengus) as determined by the formation of non-volatile and volatile amines. International Journal of Food Science and Technology22:385–390.
48.
Frankel E. (1995). Natural and biological antioxidants in foods and biological systems. Their mechanism of action, applications and implications. Lipid TechnologyJuly:77–80.
49.
Gall K., Otwell W., Korurger J. and Appledorf H. (1983). Effects of four cooking methods on the proximate, mineral and fatty acid composition of fish fillets. Journal of Food Science48:1068–1074.
50.
Gallardo J., Aubourg S. and Pérez-Martín R. (1989). Lipid classes and their fatty acids at different loci of albacore (Thunnus alalunga): Effects of precooking. Journal of Agricultural and Food Chemistry37:1060–1064.
51.
Gallardo J., Pérez-Martín R., Franco J., Aubourg S. and Sotelo C. (1990). Changes in volatile bases and trimethylamine oxide during the canning of albacore (Thunnus alalunga). International Journal of Food Science and Technology25: 78–81.
52.
Gallardo J., Sotelo C. and Pérez-Martín R (1997). Determination of histamine by capillary zone electrophoresis using a low-pH phosphate buffer: Application in the analysis of fish and marine products. Zeitschrift für Lebensmittel-Untersuchung und Forschung204:336–340.
53.
García-Arias T., Sánchez-Muniz J., Castrillón A. and Navarro P. (1994). White tuna canning, total fat, and fatty acid changes during processing and storage. Journal of Food Composition and Analysis7:119–130.
54.
Geiger E. and Borgstrom G. (1962). Fish protein-nutritive aspects. In: Borgstrom G. (ed.), Fish as Food.Vol. 2. New York: Academic Press. pp. 29–114.
55.
Giddings G. and Hill L. (1975). Processing effects on the lipid fractions and principal fatty acids of blue crab (Callinectes sapidus) muscle. Journal of Food Science40:1127–1129.
56.
Gill T., Thompson J., Gould S. and Sherwood D. (1987). Characterization of quality deterioration in yellowfin tuna. Journal of Food Science52:580–583.
57.
Haard N. (1992). Biochemical reactions in fish muscle during frozen storage. In: Bligh E. (ed.), Seafood Science and Technology.Oxford, UK: Fishing News Books.
58.
Hale M. and Brown T. (1983). Fatty acids and lipid classes of three underutilized species and changes due to canning. Marine Fisheries Review45:4–6.
59.
Han T-J. and Liston J. (1987). Lipid peroxidation and phospholipids hydrolysis in fish muscle microsomes and frozen fish. Journal of Food Science52:294–299.
60.
Harris P. and Tall J. (1994). Rancidity in fish. In: Allen, J.C. and Hamilton, R.J. (eds), Rancidity in Foods.London: Chapman and Hall. pp. 256–272.
61.
Hearn T., Sgoutas S., Sgoutas D. and Hearn, J. (1987). Polyunsaturated fatty acids and fat in fish flesh for selecting species for health benefits. Journal of Food Science52:1209–1211.
62.
Horner W. (1997). Canning fish and fish products. In: Hall G. (ed.), Fish Processing Technology.2nd edn. London: Blackie Academic and Professional, Chapman and Hall. pp. 119–159.
63.
Hsieh R. and Kinsella J. (1989). Oxidation of polyunsaturated fatty acids: mechanisms, products, and inhibition with emphasis on fish. Advances in Food Research and Nutritional Research33:233–341.
64.
Hurrell R. and Carpenter K. (1977). Maillard reactions in foods. In: Høyem T. and Kvale O. (eds.), Physical, Chemical and Biological Changes in Food Caused by Thermal Processing.London: Applied Science Publishers. pp. 168–184.
65.
Hwang K. and Regenstein J. (1993). Characteristics of mackerel mince lipid hydrolysis. Journal of Food Science58: 79–83.
66.
Illingworth D. and Ullmann D. (1990). Effects of omega-3 fatty acids on risk factors for cardiovascular disease. In: Lees R. and Karel M. (eds.), Omega-3 Fatty Acids in Health and Disease.New York and Basel: Marcel Dekker, Inc., pp. 39–69.
67.
Jian S., Tsao C. and Lee T. (1987). Effect of free amino acids on the denaturation of mackerel myofibrillar proteins in vitro during frozen storage at –20 °C. Journal of Agricultural and Food Chemistry35:28–33.
68.
Joshi V. and Saralaya K. (1982). Studies on the effect of precooking in sardine canning: V. Factors influencing the precooking effect. Mysore Journal of Agricultural Science16: 338–345.
69.
Karaçam H. and Boran M. (1996). Quality changes in frozen whole and gutted anchovies during storage at –18 °C.International Journal of Food Science and Technology31: 527–531.
70.
Ke P., Ackman R., Linke B. and Nash D. (1977). Differential lipid oxidation in various parts of frozen mackerel. Journal of Food Technology12:37–47.
71.
Kelleher S., Silva L., Hultin H. and Wilhelm K. (1992). Inhibition of lipid oxidation during processing of washed, minced Atlantic mackerel. Journal of Food Science57:1103–1108, 1119–1119.
72.
Khalil A. and Mansour E. (1998). Control of lipid oxidation in cooked and uncooked refrigerated carp fillets by antioxidant and packaging combinations. Journal of Agricultural and Food Chemistry46:1158–1162.
73.
Kramer A. (1982). Effect of storage on nutritive value of food. In: Rechcilg M. (ed.), Handbook of Nutritive Value of Processed Food.Vol. 1. Boca Raton, FL: CRC Press. pp. 275–299.
74.
Kurade S. andBaranowski J. (1987). Prediction of shelf-life of frozen minced fish in terms of oxidative rancidity as measured by TBARS number. Journal of Food Science52: 300–302, 311–311.
75.
Loaharanu P. (1995). Food irradiation: current status and future prospects. In: Gould G. (ed.) New Methods of Food Preservation.London: Blackie Academic and Professional. pp. 90–111.
76.
López A. (1987). A Complete Course in Canning and Related Processes.Vol. II. Baltimore, US: The Canning Trade, Inc. pp. 68–87.
77.
López-Sabater E., Rodríguez-Jerez J., Roig-Sagués A. and Mora-Ventura M. (1994). Bacteriological quality of tuna fish (Thunnus thynnus) destined for canning: Effect of tuna handling on presence of histidine decarboxylase bacteria and histamine level. Journal of Food Protection57:318–323.
78.
Lund D. (1975). Heat processing. In: Karel M., Fennema O., and Lund D. (eds), Principles of Food Science, Part II. Physical Principles of Food Preservation.New York and Basel: Marcel Dekker, Inc. pp. 31–92.
79.
MacDonald G. and Lanier T. (1997). Cryoprotectants for improving frozen-food quality. In: Erickson M. and Hung Y.-C. (eds), Quality in Frozen Food.New York: Chapman and Hall, International Thompson Publishing. pp. 197–232.
80.
Mackie I. (1993). The effects of freezing on flesh proteins. Food Reviews International9:575–610.
81.
Madrid A., Madrid J. and Madrid R. (1994). Tecnología del Pescado y Productos Derivados.Madrid: A. Madrid Vicente, Ediciones y Mundi-Prensa Libros, S.A. pp. 45–56.
82.
Maeda Y., Ishikawa M., Yamamoto M., Terada S., Masui T. and Watanabe Y. (1985). Effect of cooking on contents of fatty acids, especially eicosapentaenoic acid and docosahexaenoic acid in sardine. Journal of the Japan Society of Nutrition and Food Science38:447–450.
83.
Mallikarjunan P. and Hung Y.-C. (1997). Physical and ultrastructural measurements. In: Erickson M. and Hung Y.-C. (eds.), Quality in Frozen Food.New York: Chapman and Hall. pp. 313–339.
84.
March B. (1982). Effect of processing on nutritive value of food: Fish. In: Rechcigl Jr. M. (ed.), Handbook of Nutritive Value of Processed Food.Boca Raton, FL: CRC Press. pp. 363–381.
85.
Medina I., Aubourg S. and Pérez-Martín R. (1993). Analysis of 1-O-alk-1-enylglycerophospholipids of albacore tuna (Thunnus alalunga) and their alterations during thermal processing. Journal of Agricultural and Food Chemistry41: 2395–2399.
86.
Medina I., Sacchi R. and Aubourg S. (1994). 13C-NMR monitoring of FFA release after fish thermal processing. Journal of the American Oil Chemists’ Society71:479–482.
87.
Medina I., Sacchi R. and Aubourg S. (1995). A 13C-NMR study of lipid alterations during fish canning: Effect of filling medium. Journal of the Science of Food and Agriculture69: 445–450.
88.
Medina I., Sacchi R., Biondi L., Aubourg S. and Paolillo L. (1998). Effect of packing media on the oxidation of canned tuna lipids. Antioxidant effectiveness of extra virgin olive oil. Journal of Agricultural and Food Chemistry46: 1150–1157.
89.
Nair P., George C., Thampuran N., Perigreen P. and Gopakumar K. (1987). Studies on frozen storage characteristics of individually quick frozen and block frozen mackerel. Fishery Technology24:103–108.
90.
Nishimoto J. and Koreeda N. (1979). Protein denaturation and the change of gel-forming capacity in the rinsed fish muscle during frozen storage. Bulletin of the Japan Society of Scientific Fisheries45:989–993.
91.
Nunes M., Batista I. and Morao de Campos R. (1992). Physical, chemical and sensory analysis of sardine (Sardina pilchardus) stored in ice. Journal of the Science of Food and Agriculture59:37–43.
92.
Ólafsdóttir G., Martinsdóttir E., Oehlenschläger J., Dalgaard P., Jensen B., Undeland I., Mackie I., Henehan G., Nielsen J. and Nilsen H. (1997). Methods to evaluate fish freshness in research and industry. Trends in Food Science and Technology8:258–265.
93.
Oliveira L., Mali L., Sarantopoulos C., Mori E. and Shirose I. (1986). Processed tuna fish: Potential for an alternative package. Boletim do Instituto Tecnologico dos Alimentos (Campinas, Brazil) 23:117–125.
94.
Pérez-Martín R., Banga J., Sotelo C., Aubourg S. and Gallardo J. (1989). Prediction of precooking times for albacore (Thunnus alalunga) by computer simulation. Journal of Food Engineering10:83–95.
95.
Pérez-Martín R., Franco J., Aubourg S. and Gallardo J. (1988). Changes in free amino acids content in albacore (Thunnus alalunga) muscle during thermal processing. Zeitschrift für Lebensmittel-Untersuchung und Forschung187:432–435.
96.
Pérez-Villarreal B. and Pozo R. (1990). Chemical composition (Thunnus alalunga). Journal of Food Science55:678–682.
97.
Piclet G. (1987). Le poisson aliment: Composition, intérêt nutritionnel. Cahiers de Nutrition et Diététique22: 317–335.
98.
Pigott G. and Tucker B. (1987). Science opens new horizons for marine lipids in human nutrition. Food Reviews International3:105–138.
99.
Pigott G. and Tucker B. (1990). Seafood. Effects of Technology on Nutrition.New York and Basel: Marcel Dekker, Inc. pp. 104–135.
100.
Refsgaard H., Brockhoff P. and Jensen B. (1998). Sensory and chemical changes in farmed Atlantic salmon (Salmo salar) during frozen storage. Journal of Agricultural and Food Chemistry46:3473–3479.
101.
Rodríguez C., Fernández J. and Pascual C. (1996). Evolución de los productos de degradación del ATP durante el proceso de elaboración de conservas de sardina. Alimentaria Julio/Agosto:81–85.
102.
Ruiz-Roso B., Cuesta I., Pérez M., Borrego E., Pérez-Olleros L. and Vare G. (1998). Lipid composition and palatability of canned sardines. Influence of the canning process and storage in olive oil for five years. Journal of the Science of Food and Agriculture77:244–250.
103.
Schellekens M. (1996). New research issues in sous-vide cooking. Trends in Food Science and Technology7:256–262.
104.
Seet S. and Brown D. (1983). Nutritional quality of raw, precooked and canned albacore tuna (Thunnus alalunga). Journal of Food Science48:288–289.
105.
Seidler T. and Bronowski M. (1987). Effects of storage time and thermal treatment on the nutritive value of squid (Illex argentinus). Nahrung31:949–957.
106.
Shenouda S. (1980). Theories of protein denaturation during frozen storage of fish flesh. Advances in Food Research26: 275–311.
107.
Simeonidou S., Govaris A. and Vareltzis K. (1997). Effect of frozen storage on the quality of whole fish and fillets of horse mackerel (Trachurus trachurus) and Mediterranean hake (Merluccius mediterranean). Zeitschrift für Lebensmittel-Untersuchung und Forschung204:405–410.
108.
Simopoulos A. (1997). Nutritional aspects of fish. In: Luten J., Børresen T. and Oehlenschläger J. (eds.), Seafood from Producer to Consumer, Integrated Approach to Quality. Amsterdam: Elsevier. pp. 589–607.
109.
Sims G., Farn G. and York R. (1992). Quality indices for canned skipjack tuna: Correlation of sensory attributes with chemical indices. Journal of Food Science57:1112–1115.
110.
Slabyj B. and True R. (1978). Effect of preprocess holding on the quality of canned Maine sardines. Journal of Food Science43:1172–1176.
111.
Smith J., Hardy R., MacDonald I. and Templeton J. (1980). The storage of herring (Clupea harengus) in ice, refrigerated sea water and at ambient temperature. Chemical and sensory assessment. Journal of the Science of Food and Agriculture31:375–385.
112.
Stansby E. (1979). Canning of marine products. In: Jackson J. and Shinn B. (eds), Fundamentals of Food Canning Technology. Westport, Connecticut (USA): AVI Publishing Company, Inc. pp. 253–273.
113.
Suzuki H., Chung S., Isobe S., Hayakawa S. and Wada S. (1988). Changes in.-3 polyunsaturated fatty acids in the chum salmon muscle during spawning migration and extrusion cooking. Journal of Food Science53:1659–1661.
114.
Tanaka M. and Kimura S. (1988). Effect of heating conditions on protein quality of retort pouched fish meat. Nippon Suisan Gakkaishi54:265–270.
115.
Tichivangana J. and Morrisey P. (1982). Lipid oxidation in cooked fish muscle. Irish Journal of Food Science and Technology6:157–163.
116.
Tokunaga T. (1975). Studies on the quality evaluation of canned marine products. I. Determination of the ratio of dimethylamine to trimethylamine in canned albacore. Bulletin of the Japanese Society of Scientific Fisheries41: 547–553.
117.
Undeland I. and Lingnert H. (1999). Lipid oxidation in fillets of herring (Clupea harengus) during frozen storage. Influence of prefreezing storage. Journal of the Agricultural and Food Chemistry47:2075–2081.
118.
Undeland I., Ekstrand B. and Lingnert H. (1998). Lipid oxidation in minced herring (Clupea harengus) during frozen storage. Effect of washing and precooking. Journal of the Agricultural and Food Chemistry46:2319–2328.
119.
Undeland I., Hall G. and Lingnert H. (1999). Lipid oxidation in fillets of herring (Clupea harengus) during ice storage. Journal of the Agricultural and Food Chemistry47:524–532.
120.
Undeland I., Stading M. and Lingnert H. (1998). Influence of skinning on lipid oxidation in different horizontal layers of herring (Clupea harengus) during frozen storage. Journal of the Science of Food and Agriculture78:441–450.
121.
Vareltzis K., Koufidis D., Graviilidou E., Papavergou E. and Vasiliadou S. (1997). Effectiveness of a natural Rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage. Zeitschrift für Lebensmittel-Untersuchung und Forschung205:93–96.
122.
Veciana-Nogués M., Mariné-Font A. and Vidal-Carou M. (1997). Biogenic amines in fresh and canned tuna. Effects of canning on biogenic amine contents. Journal of Agricultural and Food Chemistry45:4324–4328.
123.
Verma J., Srikar L., Sudhakara N. and Sarma J. (1995). Effects of frozen storage on lipid freshness parameters and some functional properties of oil sardine (Sardinella longiceps) mince. Food Research International28:87–90.
124.
Vieites J., Ruiz C. and García M. (1997). Influencia de la relación tiempo-temperatura en la calidad de la conserva de atún en aceite: Aspectos tecnológicos. Alimentaria Diciembre:103–112.
125.
Wang Y.-J., Miller L. and Addis P. (1991). Effect of heat inactivation of lipoxygenase on lipid oxidation in lake herring (Coregonus artedii). Journal of the American Oil Chemists’ Society68:752–757.
126.
Whittle K., Hardy R. and Hobbs G. (1990). Chilled fish and fishery products. In: Gormley T. (ed.), Chilled Foods. The State of the Art.London and New York: Elsevier Applied Science. pp. 87–116.
127.
Xiong Y. (1997). Protein denaturation and functionality losses. In: Erickson M. and Hung Y.-C. (eds), Quality in Frozen Food.New York: Chapman and Hall. pp. 111–140.
128.
Yamamoto Y. and Imose K. (1989). Changes in fatty acid composition in sardines (Sardinops melanosticta) with cooking and refrigerated storage. Journal of Nutritional Science and Vitaminology35:39–47.
129.
Yeannes M., del Valle C. and Lupin H. (1983). Generación de bases nitrogenadas volátiles durante el proceso de elaboración de conservas de pescado. Revista de Agroquímica y Tecnología de Alimentos23:585–590.
130.
Zotos A., Hole M. and Smith G. (1995). The effect of frozen storage of mackerel (Scomber scombrus) on its quality when hot-smoked. Journal of the Science of Food and Agriculture67:43–48.
