Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna

•Canned tuna presented a high level of omega-3 fatty acids and cholesterol contents.•Higher contents of COPs were determined for tuna conserved in brine than in oil.•The use of oil as covering liquid affected the fatty acid profile of fish.•The liquid medium was shown to play an important role in CO...

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Veröffentlicht in:	Food chemistry 2021-08, Vol.352, p.129334-129334, Article 129334
Hauptverfasser:	Dantas, Natalie Marinho, de Oliveira, Vanessa Sales, Sampaio, Geni Rodrigues, Chrysostomo, Yane Sane Koppe, Chávez, Davy William Hidalgo, Gamallo, Ormindo Domingues, Sawaya, Alexandra Christine Helena Frankland, Torres, Elizabeth Aparecida Ferraz da Silva, Saldanha, Tatiana
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Brine Canned tuna Cholesterol - chemistry Cholesterol oxides Fatty Acids - analysis Hot Temperature Lipids - analysis Oxidation-Reduction Polyunsaturated fatty acids Seafood - analysis Tuna - metabolism Vegetable oil
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