| Summary: | 8 páginas, 2 tablas, 7 figuras 13C Nuclear magnetic resonance spectroscopy has been applied to elucidate the mechanism of lipid oxidation occurring during thermal treatment of fish. Effects of temperature and time of processing have been studied by means of a model system of lipids, extracted from salmon (Salmo salar) muscle, to simulate industrial conditions of canning. Unsaturated fatty acids located at the sn-2 position of the glycerol moiety were the most prone to oxidative damage. Regarding the mechanism of the reaction, results inferred from olefinic and methylenic resonances indicated a higher susceptibility of the allylic sites closest to the carbonyl group, followed by those placed near the methyl terminal group. Unsaturations located in the middle of the carbon chain did not show much damage. The glyceryl region provided an unusual resonance at 53.4 ppm, which could be assigned to a hydroxylic compound formed during process. JAOCS 75, 147–154 (1998). We acknowledge financial support for Research Project ALI 90- 0773 provided by the Comisión Interministerial de Ciencia y Tecnología (CICYT), Research Project CEE UP. 3-783 (of DG XIV), and a research grant from the Departamento de Postgrado (CSIC) (to IM). Peer reviewed
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