Post-mortem storage conditions and cooking methods affect long-chain omega-3 fatty acid content in Atlantic mackerel (Scomber scombrus)

Abstract

Long-chain omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are health beneficial lipids found in high concentration in pelagic fishes, including Atlantic mackerel. While EPA and DHA are sensitive to oxidative degradation during fish storage and processing, post-mortem degradation in the first hours following fish death is poorly documented. In this study, we stored fish at two temperatures (2-4°C and 18-20°C) and monitored EPA+DHA content in dorsal fillet 6, 12 and 24 hours after fish death and after cooking (grill or steam). Storage duration was the most influencing factor, and EPA+DHA loss was faster at 18-20°C. Six hours after fish death, and regardless of storage temperature EPA+DHA content decreased by 1.3±1.3 mg.g -1 (9.6±9.5% of the initial content). EPA+DHA losses were highly variable among individuals, probably because of other sources of variability (e.g., sampling position). Handling between fishing operation and deep-frozen storage should be as short and as cool as possible to preserve EPA+DHA and for food safety.Regarding cooking, both EPA+DHA and mono-unsaturated fatty acids increased in grilled fillets.

Effects of oily fish and its fatty acid intake on non-alcoholic fatty liver disease development among South Korean adults

“…Oily fish is protective against NAFLD owing to its omega-3 PUFA contents, which impact the lipid profile (33)(34)(35). Mackerel and Pacific saury are the types of oily fishes that have been reported to be enriched in various fatty acids, especially omega-3 PUFA (36)(37)(38)(39)(40).…”

A Sample Preparation Method for the Simultaneous Profiling of Signaling Lipids and Polar Metabolites in Small Quantities of Muscle Tissues from a Mouse Model for Sarcopenia

“…In Gas + Sol, significantly higher unsaturated fatty acids (FA18.1-ω9, FA20.3-ω6, FA20.4-ω6, FA20.5-ω3, FA22.4-ω6) and oxylipins (19-20-DiHDPA, 8-9-DiHETrE) were observed in delayed isolation samples compared to the fast isolation (Table 1). These fatty acids and oxylipins are in the arachidonic acid and eicosapentaenoic acid pathways, which are associated with inflammation and age-related diseases [39], and are oxidation sensitive [40,41]. Fifteen-min at room temperature led to longer oxygen exposure and maybe changed the enzymatic activity in these muscle tissues, which contributed to the oxidation and instability of the unsaturated fatty acids, as well as the generation of their downstream metabolites, i.e., oxylipins [42,43].…”

A strategy for accurately and sensitively quantifying free and esterified fatty acids using liquid chromatography mass spectrometry

“…The presence of free FAs has a direct influence on meat appearance, food quality and flavor. For example, SFA are associated with meat-fat firmness while MUFAs, cis-9-octadecenoic acid, are positive or linoleic acid is negative associated with meat appearance ( 5 , 6 ). The sum of free FAs and esterified FAs from the circulating lipids, ranging from dietary intakes, breeding method, slaughter weight to meat post-harvest, may reflect the overall metabolism of endogenous and dietary FAs.…”