Omega-3 of canned salmon

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Zy - 27 Jan 2009 21:44 GMT

The retorting step of fish canning subjects the contents of the can to about
about 240F (116C) for 1-3 hours; time being dependent on the can size.

To what extent are EPA and DHA oxidized during retort? Or is oxygen
sufficiently removed from the can to prevent these EFAs from becoming
rancid?

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Taka - 28 Jan 2009 01:18 GMT

> The retorting step of fish canning subjects the contents of the can to about
> about 240F (116C) for 1-3 hours; time being dependent on the can size.
>
> To what extent are EPA and DHA oxidized during retort? Or is oxygen
> sufficiently removed from the can to prevent these EFAs from becoming
> rancid?

The can is hermetically sealed so there is no oxidation going on.
However, when you open it the oxidation starts but it is a slow
process taking days rather than hours. But don't forget that the
Omega-3s also get oxidized inside your body what is more dangerous and
insidious because it damages the DNA in your mitochondria and shortens
the maximum lifespan (although it can extend the medium lifespan due
to offsetting the negative effects of AA overload).

Taka

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