Grasas y Aceites, Vol 71, No 1 (2020)

Effects of smoking processes on the nutritional value and fatty acid composition of Zander fish (Sander lucioperca)


https://doi.org/10.3989/gya.1061182

N. Bouriga
Ecology, Biology and Physiology Laboratory of Aquatic organisms, Biology department, Faculty of Science of Tunis, University of Tunis El Manar - High institut of Aquaculture and fishing of Bizerte, Tunisia
orcid https://orcid.org/0000-0001-6181-6896

S. Bejaoui
Ecology, Biology and Physiology Laboratory of Aquatic organisms, Biology department, Faculty of Science of Tunis, University of Tunis, Tunisia
orcid https://orcid.org/0000-0002-7946-2763

B. Jemmali
ADIPARA Lab, School of Agriculture of Mateur, University of Carthage, Tunisia
orcid https://orcid.org/0000-0002-3961-6350

J. P. Quignard
Laboratoire d’Ichtyologie, Université de Montpellier II, France
orcid https://orcid.org/0000-0001-9722-3566

M. Trabelsi
Ecology, Biology and Physiology Laboratory of Aquatic organisms, Biology department, Faculty of Science of Tunis, University of Tunis El Manar, Tunisia
orcid https://orcid.org/0000-0001-5291-6211

Abstract


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.

Keywords


Fatty acids; Lipoperoxidation; Smoking treatments; Zander fillets

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