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

Autores/as

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

Palabras clave:

Ácidos grasos, Filetes de lucioperca, Lipoperoxidación, Tratamientos de ahumado

Resumen

Este estudio tuvo como objetivo estimar la calidad nutricional de los filetes de lucioperca y las alteraciones en la calidad de los lípidos tras el proceso de ahumado en caliente y en frío. Nuestros resultados revelaron que el contenido total de grasa de los filetes de lucioperca fue de 1.86 g/100 g. Los ácidos grasos poliinsaturados (PUFA) fueron más altos que los ácidos grasos saturados y monoinsaturados en muestras de tejido fresco. Los ácidos grasos araquidónico, docosahexaenoico y eicosapentaenoico fueron los PUFA más abundantes. Las diferencias en la composición de ácidos grasos del filete ahumado y fresco fueron significativas, con una disminución de la proporción (PUFA) en los ácidos grasos totales. El perfil de ácidos grasos de los lípidos neutros se mantuvo sin cambios en el proceso de ahumado en frío, mientras que los PUFA disminuyeron significativamente durante ambos procesos de ahumado, especialmente en el proceso de ahumado en caliente. Nuestros resultados mostraron una alteración parcial de los lípidos polares. Ambos tratamientos de ahumado indicaron lipo-peroxidación y oxidación de lípidos en los filetes. Otras condiciones de ahumado se deben probar en investigación para reducir dicha oxidación e hidrólisis en los filetes, que podrían ser responsables de sabores y olores desagradables.

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