Changes of fatty acid composition during the processing of fish

✍ Scribed by Voldrich, M. ;Dobias, J. ;Kalac, P. ;Curda, D.

• Publisher: John Wiley and Sons
• Year: 1991
• Tongue: English
• Weight: 122 KB
• Volume: 35
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19910350619

✦ Synopsis

Since the 70's a special attention has been paid to fish oil for its beneficial nutritive effects [I]. Fish products are an important source of polyunsaturated fatty acids (PUFAs) especially n-3 (01-3) fatty acidseicosapentaenoic (205, n-3) and docosahexaenoic (22:6, n-3) acid which are believed to cause the lowering of the incidence of thrombosis and atherosclerosis [2]. Due to the chemical properties all PUFAs undergo oxidative changes yielding products without any positive nutrition effects. Therefore, the processed fishpreserved, marinated or smokeddiffer in the n-3 PUFAs content from the fresh fish meat.

The present work aims to compare the effect of smoking and marinating on the n-3 fatty acids content of mackerel meat.