Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna (Thunnus albacares) stored at refrigerated temperature

Abstract

This work evaluated the lipid oxidation and the changes in fatty acids in hot-smoked tuna (Thunnus albacares) as a function of brine concentration. Fresh, commercially harvested tuna fish samples were purchased from a local supermarket. The fish were first immersed for 30 min in a brine solution at 5, 10, or 15% sodium chloride concentration and were then smoked at 50°C for 3 h followed by 1 h at 60°C and 3 h at 105°C. The fish were then dried for 17 h, cooled and stored at 4°C. Oxidative rancidity was measured by the peroxide value (PV), and thiobarbituric acid number (TBA) and fatty acids profile by GC-MS. Oxidative rancidity increased with storage time. The PV and TBARS values were more pronounced for samples immersed in 10% brine solution during the first 27 days of storage, whereas the lowest increase was observed for samples treated with 15% salt. Fatty acid concentration exhibited changes after smoking, and this was varied with salt concentration. The palmitic acid and stearic acid, the two main saturated fatty acids in tuna, increased after smoking at all brine concentration, whereas the contents of oleic acid, eicosapentaenoic acid and docosahexaenoic acid decreased. In conclusion, 15% NaCl-treated tuna gave smoked product with less lipid oxidation and a fatty acid profile comparable to that for 5 and 10% NaCl-treated samples.

Application of fractional factorial design to improve hot smoked Nile Perch (Lates niloticus) quality

“…This could be due to exudation of fat in smoked fillets at high temperature, resulting in low lipid content. In addition, oxidation during salting and smoking may also occur (Goulas and Kontominas, 2005;Guizani et al, 2014). Similar results (0.7% to 2.0%) has been shown by Kabahenda et al (2011) in hot smoked juvenile perch.…”

Effect of Smoking Using Smoke Flavorings on Several Characteristics of Farmed Sea Bass (Dicentrarchus labrax) Fillets and on their Evolution During Vacuum-Packed Storage at Refrigeration Temperature

“…Nowadays, the aim of fish smoking, besides extending shelflife, is mainly to develop specific odor, taste, color, and texture characteristics to offer consumers new diversified and valueadded products. Among these latter, smoked black bream, swordfish, sea bream, sardine, dolphin fish, and tuna are worthy of mention (Guill en and Errecalde 2002;Vasiliadou et al 2005;Guill en et al 2006;G omez-Estaca et al 2011;Guizani et al 2014).…”

Effects of Smoking With Different Wood Chips and Barbecuing on Some Properties of Salmon Fish

“…In recent years, there has been increased awareness of the beneficial effects of fish consumption on nutrition and health. Therefore, the demand for fresh and processed fish products in the world is increasing day by day (Guizani et al, 2014). The nutritional benefits of fish consumption are related to the use of certain vitamins and minerals, as well as the high quality protein content of the fish.…”

“…In addition, fish also contain omega-3 polyunsaturated fatty acids that play an important role in human health (Sidhu, 2003). Especially fatty fishes such as salmon are noted as a good source of docosahexanoenoic acid (C22:6n-3) and eicosapentaenoic acid (C20:5n-3) (Guizani et al, 2014).…”

“…Besides its high nutritional value, fresh fish is also an easily degradable protein source due to its high water content (Slamova et al, 2017). Therefore, various methods are used to maintain and extend the shelf life of fish and other seafood (Chang et al, 1998;Guizani et al, 2014). In this context, one of the oldest methods of fish preservation is the smoking and the smoking is still widely used in fish processing.…”