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.
Highlights
2020SUMMARY: This study aimed to estimate the nutritional quality of Sander lucioperca fillets and alterations in lipid quality following hot and cold smoking processes
The aim of the current study was to assess the nutritional value of S. lucioperca fillets and the alterations in their lipid quality following hot and cold smoking treatments
Significant differences (P < 0.05) were noted for the moisture, ash, protein, and lipid contents of S. lucioperca edible fillets after the smoking process compared to fresh fillets
Summary
The application of a smoking process is important to encourage the consumption of freshwater fish and to conserve the highest value of tissues with good acceptance Smoking, such as hot, cold, liquid and electrostatic treatments, is considered the most traditional conservation method in marine products with lower value to ameliorate it taste and adopt its sensory proprieties such as taste, color... This traditional procedure has become a means of producing diversified products with high added value, since it offers an additional marketing preference for some aquatic species, such as freshwater fish, which are not so appreciated by consumers In this context, the consumption of smoked freshwater fish has increased considerably in recent years because it preserves almost all the freshness of tissues (Rorvik, 2000). The aim of the current study was to assess the nutritional value of S. lucioperca fillets and the alterations in their lipid quality following hot and cold smoking treatments
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