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Effects of Previous Gutting on Biochemical Changes and Profile of Long‐Chain Polyunsaturated Fatty Acids in Cold‐Smoked Kutum ( R utilus frisii kutum ) Stored at Room Temperature (25 ± 2C)
Author(s) -
Anvari Mohammad,
Rezaei Masoud,
Kim Sang Moo
Publication year - 2013
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2012.00673.x
Subject(s) - food science , food spoilage , peroxide value , chemistry , cold storage , shelf life , thiobarbituric acid , polyunsaturated fatty acid , fatty acid , biology , biochemistry , bacteria , lipid peroxidation , genetics , oxidative stress , horticulture
Previous gutting was applied to fresh kutum ( R utilus frissi kutum ) to study the effects of cold smoking on the changes of rancidity and fatty acid ( FA ) content of the gutted and ungutted smoked kutum stored at room temperature (25 ± 2C) for 60 days. To do so, proximate (protein, ash, moisture and lipid), chemical (peroxide value [ PV ], thiobarbituric acid‐index [ TBA ‐i], total volatile basic nitrogen [ TVB ‐ N ] and FA profile) and pH analyses were carried out. The ungutting of kutum before smoking resulted in a higher degree of bacterial spoilage and oxidation during storage at room temperature, based on the results obtained from PV , TBA ‐i, TVB ‐ N and FA content analyses. Moreover, pH as a critical factor on food spoilage showed a less decrease in smoked ungutted kutum during the 60‐day storage. It is concluded that the gutting of kutum before cold smoking is recommended as a pretreatment for storage at room temperature.