The aim of the work was to analyze the profile of changes in thiamine and riboflavin levels in hake (Merluccius hubbsi) and salmon (Oncorhynchus nerka) cans sterilized both in conventional temperature (115°C) and using HTST method (125°C). It was assumed that selected fish species and applied sterilization methods should enable to determine if there was significant difference in the level of thiamine and riboflavin preservation in canned products made of fat and lean fish. Studies were carried out using model hake and salmon cans of content (comparable to cans containing own sauce). Cans were sterilized at 115°C and 125°C. The content of thiamine(tiochrome method), riboflavin (fluorimetric method), fat (Soxhlet method), and water (drying-at-105°C method) was determined in raw material and canned fish. Obtained results (verified statistically) displayed that sterilization caused a significant decrease in the thiamine level. It was more apparent in canned hake (the observed amount of thiamine was approximately 38% lower than in canned salmon). Studies also revealed that the type of raw material influenced the content of riboflavin. About 83% more of riboflavin was reported in canned salmon than in canned hake. Analysis of data concerning the influence of a sterilization method revealed that HTST sterilization of salmon cans enabled to preserve approximately 10% more of riboflavin than conventional sterilization. The content of thiamine and riboflavin in analyzed cans was within the range 0.0047-0.022 mg% and 0.126-0.256 mg%, respectively. The amount of riboflavin in canned hake and salmon enabled to meet requirements of a daily intake at the level from 8.3 to 15.2% (female) and from 5.5 to 10.1% (male).

45-56