Open AccessEffects of smoking processes on the nutritional value and fatty acid composition of Zander fish (<em>Sander lucioperca</em>)
Author(s) -
Nawzet Bouriga,
Safa Bejaoui,
B. Jemmali,
JeanPierre Quignard,
Monia Trabelsi
Publication year - 2020
Publication title -
grasas y aceites
Language(s) - English
Resource type - Journals
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.1061182
Subject(s) - polyunsaturated fatty acid , food science , docosahexaenoic acid , arachidonic acid , chemistry , fatty acid , eicosapentaenoic acid , lipid oxidation , composition (language) , biochemistry , enzyme , linguistics , antioxidant , philosophy
This study aimed to estimate the nutritional quality of Sander lucioperca fillets and alterations in lipid quality following hot and cold smoking processes. Our results revealed that the total fat content of zander fillets was 1.86 g/100g. Polyunsaturated fatty acids (PUFAs) were higher than saturated and monounsaturated fatty acids in fresh tissue samples. Arachidonic, docosahexaenoic and eicosapentaenoic acids were the most abundant PUFAs. Differences in the fatty acid compositions of the smoked and fresh fillet were significant, with a decrease in (PUFAs) in the proportion of total fatty acids. The fatty acid profile of the neutral lipids was unchanged after the cold smoking process, whereas PUFAs decreased significantly during both smoking processes, especially the hot smoking process. Our findings showed a partial alteration of polar lipids. Both smoking treatments produced lipoperoxidation and lipid oxidation in the fillets. Other investigational smoking conditions should be tested to reduce such oxidation and hydrolysis in fillets, which could be susceptible to off-flavors and off-odors.