Atlantic Mackerel (<i>Scomber scombrus</i>, L): Seasonal Variation in Proximate Composition and Distribution of Chemical Nutrients

Leu, Shing-Shen; Jhaveri, Sudip N.; Karakoltsidis, Pavlos A.; Constantinides, Spiros M.

doi:10.1111/j.1365-2621.1981.tb04449.x

Cited by 80 publications

(51 citation statements)

References 8 publications

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“…Lipid matter was included in the range 6.5%-11.5% for mackerel and in the range 2.0%-4.5% for horse mackerel, according to the lipid content of fat and medium-fat fish species, respectively. In the present case, both species were captured in the period (Autumn) of the highest lipid content [30,31].…”

Section: Composition Analysesmentioning

confidence: 71%

Effect of brine freezing on the rancidity development during the frozen storage of small pelagic fish species

Aubourg

Gallardo²

2004

Eur Food Res Technol

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Brine freezing was applied to two small pelagic underutilised fish species (mackerel, Scomber scombrus; horse mackerel Trachurus trachurus). Rancidity development was studied during their frozen (-18ºC) storage up to 9 months and quality change results were compared to common freezing conditions (control treatment). Fish samples treated under brine freezing conditions showed a higher lipid oxidation development (peroxide value and thiobarbituric acid index) and worse marks on some sensory attributes (general aspect, odour and colour) than control fish. However, samples treated under brine freezing conditions provided a lower lipid hydrolysis development (free fatty acid formation) and better scores for consistency. Comparison between both fish species led to a higher secondary lipid oxidation formation (thiobarbituric acid index) for mackerel, while horse mackerel showed to be more prone to interaction compound formation (fluorescence detection); however, both fish species showed the same shelf-life times (3 and 5 months for brine and control freezing conditions, respectively). As a result of brine freezing conditions, an increase in NaCl content in white muscle of both species was observed. According to the results obtained

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Section: Composition Analysesmentioning

confidence: 71%

Effect of brine freezing on the rancidity development during the frozen storage of small pelagic fish species

Aubourg

Gallardo²

2004

Eur Food Res Technol

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“…Gonads of the fish collected were at the 5 th /6 th stage of the Maier's scale of gonad maturity. The length of the fish was in the range of 19-24 cm; the weight was in the range of 260-290 g. These two times of the year were chosen because of their opposite lipid content, with May including the period of minimum lipid content, while November corresponds to the time of maximum lipid content [20,21].…”

Section: Raw Fish Sampling and Processingmentioning

confidence: 99%

Rancidity development during frozen storage of mackerel (Scomber scombrus): effect of catching season and commercial presentation

Aubourg¹,

Rodrı́guez

Gallardo³

2005

Euro J Lipid Sci & Tech

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Rancidity development during frozen storage of mackerel (Scomber scombrus): effect of catching season and commercial presentationHydrolytic and oxidative rancidity development and its effect on quality loss were studied in frozen mackerel (Scomber scombrus) by biochemical and sensory indices. The effect of the lipid content on fish damage at a commercial freezer temperature (220 7C) was studied for up to 12 months; thus, mackerel caught at two different times of the year (May and November) was checked, May being the period of minimum lipid content, while November is known to be the time of maximum lipid content. The study was also focused on two different kinds of fish products (whole fish and fillets). Increasing lipid hydrolysis was observed for all kinds of samples during the frozen storage; no differences (p .0.05) between whole fish and fillets were found for free fatty acid formation; however, mackerel from May showed a higher (p ,0.05) hydrolysis development than its counterpart from November. Increasing lipid oxidation (peroxide value and thiobarbituric acid index) was observed for all kinds of samples during the frozen storage. Fillet lipid oxidation was found to be higher (p ,0.05) than in whole fish. Fattier mackerel (November fish) showed a higher (p ,0.05) oxidation development than its counterpart from May in the case of fillet products. Results of fluorescence assessment, related to interaction compound formation, proved to be higher (p ,0.05) in fillets than in whole fish, although they were higher (p ,0.05) in May samples. Sensory analysis corroborated the biochemical analyses, so that fillets showed a shorter shelf life (1 and 3 months for November and May fish, respectively) than their whole fish counterparts (5 months for November and May mackerel).

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“…Fish is composed of 16-18 amino acids based upon the species type and seasonal variations. The amino acid profile of Atlantic mackerel is shown in Table 13 [48,49]. Fish contains well balanced amino acid compositions consisting of eight essential amino acids and eight nonessential amino acids.…”

Section: Amino Acidsmentioning

confidence: 99%

Fish Processing Wastes as a Potential Source of Proteins, Amino Acids and Oils: A Critical Review

Brooks¹

2013

Microb Biochem Technol

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The fish processing industry is a major exporter of seafood and marine products in many countries. About 70% of the fish is processed before final sale. Processing of fish involves stunning, grading, slime removal, deheading, washing, scaling, gutting, cutting of fins, meat bone separation and steaks and fillets. During these steps significant amount of waste (20-80% depending upon the level of processing and type of fish) is generated which can be utilized as fish silage, fishmeal and fish sauce. Fish waste can also be used for production of various value added products such as proteins, oil, amino acids, minerals, enzymes, bioactive peptides, collagen and gelatin. The fish proteins are found in all parts of the fish. There are three types of proteins in fish: structural proteins, sacroplasmic proteins and connective tissue proteins. The fish proteins can be extracted by chemical and enzymatic process. In the chemical method, salts (NaCl and LiCl) and solvents (isopropanol and aezotropic isopropanol) are used, whereas during the enzymatic extraction, enzymes (alcalase, neutrase, protex, protemax and flavorzyme) are used to extract proteins from fish. These fish proteins can be used as a functional ingredient in many food items because of their properties (water holding capacity, oil absorption, gelling activity, foaming capacity and emulsifying properties). They can also be used as milk replacers, bakery substitutes, soups and infant formulas. The amino acids are the building blocks of protein. There are 16-18 amino acids present in fish proteins. The amino acids can be produced from fish protein by enzymatic or chemical processes. The enzymatic hydrolysis involves the use of direct protein substrates and enzymes such as alcalase, neutrase, carboxypeptidase, chymotrypsin, pepsin and trypsin. In the chemical hydrolysis process, acid or alkali is used for the breakdown of protein to extract amino acids. The main disadvantage of this method is the complete destruction of tryptophan and cysteine and partial destruction of tyrosine, serine and threonine. The amino acids present in the fish can be utilized in animal feed in the form of fishmeal and sauce or can be used in the production of various pharmaceuticals. The fish oil contains two important polyunsaturated fatty acids called EPA and DHA or otherwise called as omega-3 fatty acids. These omega-3 fatty acids have beneficial bioactivities including prevention of atherosclerosis, protection against maniac-depressive illness and various other medicinal properties. Fish oil can also be converted to non-toxic, biodegradable, environment friendly biodiesel using chemical or enzymatic transesterification.

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Atlantic Mackerel (Scomber scombrus, L): Seasonal Variation in Proximate Composition and Distribution of Chemical Nutrients

Cited by 80 publications

References 8 publications

Effect of brine freezing on the rancidity development during the frozen storage of small pelagic fish species

Effect of brine freezing on the rancidity development during the frozen storage of small pelagic fish species

Rancidity development during frozen storage of mackerel (Scomber scombrus): effect of catching season and commercial presentation

Fish Processing Wastes as a Potential Source of Proteins, Amino Acids and Oils: A Critical Review

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