Changes in fatty acids and volatile components in mackerel by broiling

Abstract

Mackerel is known to be a rich source of omega‐3 family PUFAs. The acid value and conjugated dienoic acid value of mackerel, known as indices of oxidation, were determined. Fatty acids in both raw and broiled mackerels were analyzed by GC. PUFAs and saturated fatty acids were observed at a low level in broiled mackerel, possibly as a result of thermal degradation of the lipids. In addition, volatile components in mackerel extracted by solvent‐assisted flavor evaporation were analyzed by GC‐MS. In total, 38 volatile components were detected in raw mackerel, whereas 53 volatiles were found in broiled mackerel. Hydrocarbons and methyl‐ and/or ethyl‐substituted benzenes were quantitatively dominant. Levels of aldehydes and alcohols were significantly enhanced in broiled mackerel, as was the level of benzothiazole, which possibly forms as a result of the condensation of thermal degradation products from amino acids and/or proteins, and lipids.

Exploring the microwave non‐thermal effects on the fatty acid composition of Atlantic salmon ( Salmo salar ) during pasteurization using the same time–temperature profiles method

“…Due to the large amount of water loss, the SFA content after microwave and frying decreased by 2.5 and 7.0 percentage points, respectively. The same trend of variation was also reported for mackerel that was broiled at 250 ℃ for 20 min (Chung et al., 2011), and tuna that was cooked at 100 ℃ for 30 min (Stephen et al., 2010). In summary, there were a total of 20 fatty acids that displayed a significant difference ( p < .05) with respect to raw salmon, which accounted for 79.351% of the total fatty acid composition.…”

Production and Refinement of Omega-3 Rich Oils from Processing By-Products of Farmed Fish Species

“…The applied GC-FID method did not ensure adequate separation of 2,4-heptadienal and pentadecane, and their concentration was calculated using the calibration curve obtained for 2,4-heptadienal since it was considered more important in fish oil, however the exact amount of the 2,4-heptadienal in the total sum is unknown. Taking into account that other volatile compounds such as (E,Z)-2,6-nonadienal and (E,E)-2,4-decadienal (secondary lipid oxidation products) were found in low concentrations, low TBARs values (Table 1) and previous reports that suggest pentadecane as dominant component in fish oil samples [37,38], we can assume that pentadecane is the dominant compound in this mixture. Similar was observed for tuna liver oil with exception to high levels of 1-penten-3-ol.…”

Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiata

“…The odor is a key sensory attribute of quality change in fish products. Many studies have examined how volatile compounds are altered during storage of raw fish and cooked fish [1][2][3][4][5][6][7]. Several carbonyl compounds, which are produced by oxidation of PUFAs by lipoxygenase or by auto-oxidation, may contribute to the characteristic fishy flavor [1,8].…”