Supplementing long‐chain n‐3 polyunsaturated fatty acids in canned wild Pacific pink salmon with Alaska salmon oil

• Published in: Food Science & Nutrition
• Main Authors: Lapis, Trina J., Oliveira, Alexandra C. M., Crapo, Charles A., Himelbloom, Brian, Bechtel, Peter J., Long, Kristy A.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2012
• Subjects: Pacific; Pink salmon; Alaska
• Online Access: http://dx.doi.org/10.1002/fsn3.4; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Ffsn3.4; https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.4; https://onlinelibrary.wiley.com/doi/full-xml/10.1002/fsn3.4

Abstract Establishing n ‐3 polyunsaturated fatty acid contents in canned wild A laska pink salmon products is challenging due to ample natural variation found in lipid content of pink salmon muscle. This study investigated the effect of adding salmon oil ( SO ) to canned pink salmon produced from fish exhibiting two opposite degrees of skin watermarking, bright (B) and dark (D). Specific goals of the study were to evaluate the benefits of adding SO to canned pink salmon with regard to nutritional value of the product, sensory characteristics, and the oxidative and hydrolytic stability of the lipids over thermal processing. Six groups of canned pink salmon were produced with variable levels of SO , either using bright (with 0, 1, or 2% SO ) or dark (with 0, 2, or 4% SO ) pink salmon. Compositional analysis revealed highest ( P < 0.05) lipid content in sample B2 (8.7%) and lowest ( P < 0.05) lipid content in sample D0 (3.5%). Lipid content of samples B0, B1, D2, and D4 was not significantly different ( P > 0.05) ranging from 5.7% to 6.8%. Consequently, addition of SO to canned pink salmon allowed for consistent lipid content between bright and dark fish. Addition of 1% or 2% SO to canned bright pink salmon was not detrimental to the sensory properties of the product. It is recommended that canned bright pink salmon be supplemented with at least 1% SO , while supplementation with 2% SO would guarantee a minimum quantity of 1.9 g of n ‐3 fatty acids per 100 g of product. Addition of 4% SO to canned dark pink salmon was detrimental to product texture and taste, while supplementation with 2% SO did not negatively affect sensorial properties of the product. Accordingly, canned dark pink salmon should be supplemented with 2% SO so that a minimum n ‐3 fatty acids content of 1.5 g per 100 g of product.