Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle

Abstract

<p>The aim of the present work was to analyze the effect of frozen storage on biochemical characteristics in mackerel (<em>Scomber japonicus</em>). Fresh mackerel captured from Southwest Atlantic Ocean was frozen and then stored at -19 ± 1 ºC for one year. Biochemical analyses were done at established sampling times: total volatile basic nitrogen (TVB-N), fatty acid profile, thiobarbituric acid values (TBA-RS) and colour determinations. After twelve months TVB-N increase correlated (R<sup>2</sup>: 0.888) with storage time indicating the effect of enzymatic activity. Lipid content presented high degree of unsaturation, EPA (eicosapentaenoic acid; C20:5 w-3) and DHA (docosahexaenoic acid; C22:6 w-3) acids prevail among total w-3 acids. During frozen storage, polyunsaturated fatty acids, w-3 and Polyene Index (EPA + DHA ? C16) contents decreased. Frozen storage of whole mackerel caused important changes in fatty acid composition simultaneously with an increase in lipid oxidation in fillets, measured as TBA-RS. Dark muscle was more sensitive to lipid oxidation than the light muscle. Color analysis showed that <em>L*</em> value was the parameter which presented more changes during frozen storage indicating loss of lightness in the dorsal and ventral fish fillet areas. The increase in b* value on the ventral zone indicated the presence of yellow pigments as result of lipid oxidation. Although the frozen storage technique represents important changes in mackerel samples, the high values of PUFA in muscle are still high over other fish species making mackerel an important nutritional resource.</p>

Assessing the Functional Limitations of Lipids and Fatty Acids for Diet Determination: The Importance of Tissue Type, Quantity, and Quality

“…22:1ω9 NS S (1-7, 2-6, 2-7) NS Decreased every 3 months for 1 year in mackerel (Paola and Isabel, 2015). Decreased after 3 months in octopus (Gullian-Klanian et al, 2017).…”

“…Additionally, FA studies often use tissue samples collected over a long period of time (e.g., 5 years- Davidson et al, 2011Davidson et al, , 20142 years-Rohner et al, 2013;12 yearsPethybridge et al, 2014 and3 years-Jaime-Rivera et al, 2014), providing another opportunity for unchecked FA degradation throughout these long periods of frozen storage. Several recent studies examining storage procedures have revealed significant species-and tissue-specific lipid and FA degradation over the course of several months held at −20 • C (Refsgaard et al, 1998;Roldán et al, 2005;Phleger et al, 2007;Sahari et al, 2014;Paola and Isabel, 2015;Rudy et al, 2016). To date, the focus of such investigations have remained limited to highly valued commercial teleost (Roldán et al, 2005;Paola and Isabel, 2015;Rudy et al, 2016) and cephalopod species (Gullian-Klanian et al, 2017).…”

“…Several recent studies examining storage procedures have revealed significant species-and tissue-specific lipid and FA degradation over the course of several months held at −20 • C (Refsgaard et al, 1998;Roldán et al, 2005;Phleger et al, 2007;Sahari et al, 2014;Paola and Isabel, 2015;Rudy et al, 2016). To date, the focus of such investigations have remained limited to highly valued commercial teleost (Roldán et al, 2005;Paola and Isabel, 2015;Rudy et al, 2016) and cephalopod species (Gullian-Klanian et al, 2017). Despite this evidence of FA degradation, it remains unassessed for the many archived elasmobranch tissues stored over the period of months to years.…”

“…18:4ω3 S S (1-2, 1-6, 2-4, 2-6, 2-7, 4-6) NS Decreased between 6 and 9 months in mackerel (Paola and Isabel, 2015).…”

Chemical Characterization of Commercial Dark-fleshed Fishes (Mackerel Scomber japonicus, Japanese Spanish mackerel Scomberomorus niphonius, Pacific herring Clupea pallasii) as a Raw Material for Seafood Products

“…myoglobin hemoglobin heme , , A, B, C, , (Park et al, 1985 (Mok et al, 2008;Gao et al, 2014;Agustinelli and Yeannes, 2015a), (Zhang et al, 2012;Hu et al, 2015;Kim et al, 2016) (Inoue et al, 1971;Luo et al, 2010;Azad Shah et al, 2013;Agustinelli and Yeannes, 2015b) , (MFDS, 2016) . , 2016 7-10 .…”