| Abstrakt: |
Researchers from Isfahan, Iran conducted a study on the effect of initial quality of oil and thermal processing on oxidation indexes in canned tuna. The study focused on measuring peroxide value, p-anisidine value, malonaldehyde content, conjugated dienes, conjugated trienes, total free acidity, INTOX, and TOTOX values in soybean, sunflower, and olive oil. The research found that acidity value was a reliable indicator of oil quality in canned tuna after thermal processing. This study provides valuable insights into the changes in oil quality during thermal processing in canned tuna products. [Extracted from the article] |
