{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,11]],"date-time":"2026-03-11T13:11:46Z","timestamp":1773234706253,"version":"3.50.1"},"reference-count":74,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2021,4,7]],"date-time":"2021-04-07T00:00:00Z","timestamp":1617753600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The effect of canning and the use of different filling media (sunflower oil, olive oil, and spiced olive oil) on oxidation parameters (acidity, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) index), antioxidant capacity, and total phenol and vitamin E contents in eels was studied. A preliminary frying treatment caused a decrease in titratable acidity and an increase in TBARS, antioxidant capacity, and vitamin E in the eel muscle. During sterilization, TBARS also increased significantly. The magnitude of the changes depended on the filling medium. Storage also had a significant effect on oxidation parameters in eel muscle and in filling media. After one year of storage, the sunflower oil and canned eels packed in this oil presented higher antioxidant capacity and vitamin E content than olive oil, spiced olive oil, or canned eels packed in these oils. However, the total phenol contents were higher when olive oil or spiced olive oil were used as filling media. Despite the losses, the results show that the canning process and subsequent storage preserved a great part of the antioxidant capacity and vitamin E content of the filling medium, which is of interest to the consumer. Both sunflower oil and olive oil as filling media are of great nutritional interest.<\/jats:p>","DOI":"10.3390\/foods10040790","type":"journal-article","created":{"date-parts":[[2021,4,7]],"date-time":"2021-04-07T03:52:03Z","timestamp":1617767523000},"page":"790","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium"],"prefix":"10.3390","volume":"10","author":[{"given":"Luc\u00eda","family":"G\u00f3mez-Limia","sequence":"first","affiliation":[{"name":"\u00c1rea de Tecnolog\u00eda de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Nicol\u00e1s Moya","family":"Sanmart\u00edn","sequence":"additional","affiliation":[{"name":"\u00c1rea de Tecnolog\u00eda de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3737-9830","authenticated-orcid":false,"given":"Javier","family":"Carballo","sequence":"additional","affiliation":[{"name":"\u00c1rea de Tecnolog\u00eda de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2764-504X","authenticated-orcid":false,"given":"Rub\u00e9n","family":"Dom\u00ednguez","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, R\u00faa Galicia N_4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7725-9294","authenticated-orcid":false,"given":"Jos\u00e9 M.","family":"Lorenzo","sequence":"additional","affiliation":[{"name":"\u00c1rea de Tecnolog\u00eda de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain"},{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, R\u00faa Galicia N_4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7897-6754","authenticated-orcid":false,"given":"Sidonia","family":"Mart\u00ednez","sequence":"additional","affiliation":[{"name":"\u00c1rea de Tecnolog\u00eda de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2021,4,7]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"109601","DOI":"10.1016\/j.foodres.2020.109601","article-title":"Fatty acid profiles and lipid quality indices in canned European eels: Effects of processing steps, filling medium and storage","volume":"136","author":"Cobas","year":"2020","journal-title":"Food Res. 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