Fatty Acids and Lipid Classes of Three Underutilized Species and Changes Due to Canning

Abstract

during heat processing and sealed cans prevent lipid oxidation during storage. In recent years, there has been much interest in the effect of diet on the risk of coronary heart disease (CHD). Several studies have demon­ strated that the consumption of fish or fish oils lowers serum lipid levels in both human subjects and experimen­ tal animals. Von Lossonczy et a1. (1978) showed that both serum cho­ lesterol and triglycerides (triacylgly­ cerols) were reduced in healthy human subjects by ingestion of a con­ trolled diet based on mackerel. Trus­ well (1978) stated, It is firmly estab­ lished that plasma total cholesterol is positively related to the risk of subse­ quent CHD. In addition, eicosapen­ taenoic acid (EPA, 20:5w3), a major fatty acid in marine fish, also protects against CHD by acting as a precursor for a prostaglandin which slows the rate of blood clotting (Rawls, 1981). Coastal herrings and other under­ utilized species from southeastern U.S. coastal waters have relatively high contents of the highly unsatur­ ated fatty acids (HUFA) containing five or six double bonds. Processing or storage conditions, however, could potentially result in undesirable changes to these labile compounds.