Nutritional Composition of Raw and Smoked Atlantic Mackerel (Scomber scombrus): Oil- and Water-Soluble Vitamins
✍ Scribed by A.K.M. Aminullah Bhuiyan; W.M.N. Ratnayake; R.G. Ackman
- Book ID
- 102971391
- Publisher
- Elsevier Science
- Year
- 1993
- Tongue
- English
- Weight
- 773 KB
- Volume
- 6
- Category
- Article
- ISSN
- 0889-1575
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✦ Synopsis
Fall Atlantic mackerel (Scomber scombrus), nonsmoked and smoked using an AFOS-Torry Mini Kiln, were used to study the effects of smoking on some of the important oil- and watersoluble vitamins. Simple and relatively rapid methods based on high-performance liquid chromatography were adapted for the determination of vitamins (\mathrm{A}) (retinol), (\mathrm{D}\left(\mathrm{D}_{3}\right)), and (\mathrm{E}) (alphatocopherol) in fish lipids. During smoking vitamins (\mathrm{A}) and (\mathrm{D}) diminished slightly but not signifcantly, while vitamin (\mathrm{E}) remained virtually unchanged. Losses as a result of this processing were also insignificant for the water-soluble vitamins, niacin, riboflavin, and ascorbic acid, where spectrophotometric methods were used for analyses. The highest loss was (4 %), on a fresh-weight basis. for ascorbic acid. Ci 1993 Academic Press, inc.