Stabilizing Oils from Smoked Pink Salmon (Oncorhynchus gorbuscha)

Abstract

Smoking of meats and fish is one of the earliest preservation technologies developed by humans. In this study, the smoking process was evaluated as a method for reducing oxidation of pink salmon (Oncorhynchus gorbuscha) oils and also maintaining the quality of oil in aged fish prior to oil extraction. Salmon heads that were subjected to high temperatures (95 degrees C) during smoking unexpectedly produced oils with fewer products of oxidation than their unprocessed counterparts, as measured by peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and fatty acids (FA). Higher temperatures and longer smoking times resulted in correspondingly lower quantities of oxidative products in the oils. Fatty acid methyl ester (FAME) analysis of smoke-processed oils confirmed that polyunsaturated fatty acids (PUFA) were not being destroyed. Smoke-processing also imparted antioxidant potential to the extracted oils. Even when antioxidants, such as ethoxyquin or butylated hydroxytoluene, were added to raw oils, the smoke-processed oils still maintained lower levels of oxidation after 14 d of storage. However, decreased antioxidant capacity of smoke-processed oils was noted when they were heated above 75 degrees C. Vitamin studies supported the antioxidant results, with smoke-processed oils displaying higher levels of alpha-tocopherol than raw oils. Results suggest that smoking salmon prior to oil extraction can protect valuable PUFA-rich oils from oxidation. Improved preservation methods for marine oils may extend their usefulness when added as a supplement to enhance levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in foods.

Preservation of Fish by Curing

“…Oxidation during storage of smoked sausage is lower than the oxidation of sausage without smoking (Ernawati et al, 2012). Bower et al (2009) found that smoke-processing imparts antioxidant potential to the extracted oil of smoked pink salmon, resulting in polyunsaturated fatty acids not being destroyed.…”

Quality Characteristics of Ready to Eat Salmon D^|^ouml;ner Kebab during Manufacture and Storage

“…Hovewer, TBARS values of cooked salmon döner kebab samples stored −18℃ were significantly lower than that of salmon kebab samples stored at 4℃ (P < 0.05). An increase in TBARS and peroxide values during cold storage was reported in salmon (Bower et al, 2009), bluefin tuna (Selmi and Sadok, 2008) and in black skipjack muscle (MazorraManzano et al, 2000) previously. Sohn and Ohshima (2010) reported that myoglobin and hemoglobin level in fish muscle is important source for lipid oxidation.…”

The Effect of Given Atung Seed Extraction as a Natural Preservative to Changes The Quality Value of Swordfish Smoking

“…Pengasapan dapat didefinisikan sebagai proses penetrasi senyawa volatil pada ikan yang dihasilkan dari pembakaran kayu (Palm et al 2011), yang dapat menghasilkan produk dengan rasa dan aroma spesifik (Bower et al 2009), umur simpan yang lama karena aktivitas anti bakteri (Abolagba dan Igbinevbo. 2010), menghambat aktivitas enzimatis pada ikan sehingga dapat mempengaruhi kualitas ikan asap (Kumolu-Johnson et al 2010).…”

“…2010), menghambat aktivitas enzimatis pada ikan sehingga dapat mempengaruhi kualitas ikan asap (Kumolu-Johnson et al 2010). Senyawa kimia dari asap kayu umumnya berupa fenol (yang berperan sebagai antioksidan), asam organik, alkohol, karbonil, hidrokarbon dan senyawa nitrogen seperti nitro oksida (Bower et al 2009), aldehid, keton, ester, eter, yang menempel pada permukaan dan selanjutnya menembus ke dalam daging ikan (Gόmez-Guillén et al 2009). …”