Characterization of Olive Oils Used as Medium in Canned Fish

Miklavčič Višnjevec A¹, Butinar B², Schwarzkopf M³ and Bučar Miklavčič M²*

• ¹University of Primorska, Faculty of Mathematics, Natural Sciences and Information Technologies, Slovenia
• ²ZRS Koper, Institute for Oliveculture, Slovenia
• ³InnoRenew CoE, Livade 6, 6310 Izola, Slovenia

Received: May 08, 2020;   Published: May 18, 2020

*Corresponding author: Bučar Miklavčič M, ZRS Koper, Institute for Oliveculture, LABS d.o.o. Zelena ulica 8 c, 6310 Izola, Slovenia

DOI: 10.32474/SJFN.2020.03.000151

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Abstract

Background: The assessment of the quality extra virgin olive oils used as liquid medium in canned fish together with the levels of phenolic compounds is very important in order to evaluate if the higher price of the extra virgin olive oil in canned fish in comparison with fish in olive oil is justified.

Objective: The aim of the study was to identify and quantify the phenolic compounds in processed food such as canned fish in order to assess the added value of extra virgin olive oil used as a liquid medium in canned fish. The authenticity of olive oils used as liquid medium in canned fish was assessed by determination of sterol composition, fatty acid composition and content of stigmastadiens.

Materials and Methods: Various fish products in olive oil or extra virgin olive oil were sampled randomly from different manufactures on the Slovenian market. The content of oil was first separated from fish and then immediately analyzed for sterol composition and concentrations, fatty acid composition, stigmastadiens levels, acidity, peroxide number and phenolic compounds composition and content.

Conclusion: Oil in canned fish products corresponded to the declared labelling on the packaging. However, the levels of determined phenolic compounds were much lower and the composition of phenolic compounds was different compared to the usual extra virgin olive oil from Slovenian producer.