Effect of marination and smoking on lipid and fatty acid composition of thornback ray (Raja clavata) and spiny dogfish (Squalis acanthias)

Abstract

The effects of different processing methods (marinated and smoked) on proximate compositions and fatty acids of thornback ray (Raja clavata) and spiny dogfish (Squalis acanthias) were investigated. Total lipid content was 3.39% in thornback ray and 5.90% in spiny dogfish. The lipids of raw fish consisted mainly of polyunsaturated fatty acids in thornback ray and saturated fatty acid in spiny dogfish. The n−3/n−6 ratio of thornback ray (3.78) was higher compared to spiny dogfish (2.87). After processing, water content decreased significantly while crude protein, lipid, and ash contents increased in both fishes. In general, processing techniques significantly (p < 0.05) affected fatty acid fractions; in both species, SFA content increased, MUFA and PUFA content decreased. In addition, after processing n−3/n−6 ratios increased although total n−3 and n−6 contents decreased. The results indicated that heat treatment and acidic medium during processing had considerable affects on the proximate and fatty acid composition of the final products. Marinated and smoked products prepared from both fish species offer a balanced fatty acid composition for human nutrition. In terms of fresh and processed products, while the spiny dogfish appears to have a higher PUFA content, the thornback ray is a richer source of EPA + DHA.