Effect of Processing Conditions on the Residual Ratio of Omega-3 （ω-3） Fatty Acids in Processed Fish Products

Abstract

Owing to recent poor catches of squid, Aomori Prefecture has made efforts to commercialize canned (chub mackerel and fat greenling) and retort (true sardine) fish products. Therefore, we aim to study the effects of various parameters of the manufacturing process on the residual ratio of omega-3 (ω-3) fatty acids (EPA and DHA) in canned and retort products. This study followed an orthogonal experimental design, and analysis of variance (ANOVA) was used for data analysis. We studied both the canned and retort products, based on four parameters of their manufacturing process. We analysed the canned products based on fish species, heating temperature, heating time, and seasoning solution, whereas we analysed the retort products based on container, heating temperature, seasoning solution, and storage time. The results revealed that the fish species and the heating time in canned products, and the seasoning solution in retort products, are the most important parameters affecting the residual ratio of ω-3 fatty acids in the edible part during the manufacturing process.