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

N. Bouriga; S. Bejaoui; B. Jemmali; J. P. Quignard; M. Trabelsi

doi:10.3989/gya.1061182

Authors

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 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 https://orcid.org/0000-0002-7946-2763
B. Jemmali ADIPARA Lab, School of Agriculture of Mateur, University of Carthage https://orcid.org/0000-0002-3961-6350
J. P. Quignard Laboratoire d’Ichtyologie, Université de Montpellier II 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 https://orcid.org/0000-0001-5291-6211

DOI:

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

Keywords:

Fatty acids, Lipoperoxidation, Smoking treatments, Zander fillets

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.

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