Effect of different liquid médium on canned tuna
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Olive oil and fish are two products with a great tradition in
Portugal and high importance in the Mediterranean Diet. The
beneficial properties of these foods for health, associated with their
sensory characteristics, make them highly appreciated by
consumers. With the present work, the effect of using extra virgin
olive oils (AVE) with different intensities of fruitiness (ripe fruity,
light green fruity and intense green fruity) as a filling liquid in
canned tuna was studied in comparison with other liquids that are
commonly used (refined olive oil and sunflower oil) in terms of
physicochemical and sensory characteristics.
Olive oil and fish are two products with a great tradition in Portugal and high importance in
the Mediterranean Diet. The beneficial properties of these foods for health, associated with their
sensory characteristics, make them highly appreciated by consumers. Virgin olive oil is a vegetable
oil rich in monounsaturated fatty acids with unique organoleptic properties that distinguish it from
other edible oils. According to the intensity of fruitiness, extra virgin oils can be classified as ripe
fruity and green fruity, and the latter as mild, medium and intense, depending on the intensity of
the fruitiness. In turn, fish is a source of protein and, depending on the species, of unsaturated fat.
The combination of these two nutritionally rich foods results in a product with excellent nutritional
and sensory qualities, meeting the constant need for innovation in the industry
