Improvement of Sensorial, Physicochemical, Microbiological, Nutritional and Fatty Acid Attributes and Shelf Life Extension of Hot Smoked Half-Dried Pacific Saury (Cololabis saira).

Md Abdul Baten,Md Mohibbullah,Na Eun Won,Jin-Soo Kim,Jae Hak Sohn,Jae-Suk Choi

doi:10.3390/foods9081009

Md Abdul Baten, Md Mohibbullah + Show 4 more

Open Access

https://doi.org/10.3390/foods9081009

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Abstract

Half-dried Pacific saury of Cololabis saira (HDPS) is a fatty fish of high nutritional value with remarkable consumer interest in the Asia Pacific region, however, it undergoes various deteriorative changes associated with browning, bacterial contamination, oxidation, and decreased sensory attributes while marketed in various processed forms. To withstand these complications, research aimed to investigate the hot smoking technology to improve physicochemical, microbiological, and sensory attributes of HDPS with prolonged shelf life in storage conditions. The HDPS fillets were processed with hot smoking (70 °C) using various sawdust materials of Apple, Chestnut, Oak, Cherry, and Walnut, wherein the smoke time was set at different time points of 0, 20, 25, and 30 min. The results indicated that 25 min of smoking time with the selective Oak sawdust showed better sensorial characteristics, physicochemical properties, and microbiological qualities. Moreover, HDPS possessed higher nutritional value and valuable functional fatty acids, particularly docosahexaenoic acid and eicosapentaenoic acid, having a storage ability of up to 30 days at 10 °C. The processed HDPS offered a reduced level of Trimethylamine-N-oxide and Benzo[a]pyrene contents, indicating the acceptable and safe for human consumption. Therefore, HDPS with hot smoking could likely be a promising technique for preserving the premium quality of the product by providing desired characteristics of health and nutrition to end-point consumers.

Highlights

Worldwide, fish are highly valuable and nutritious food items, and there is growing interest in fish consumption as they are high in protein with a plethora of omega-3 and -6 polyunsaturated fatty acids, which are essential for human to maintain normal body functions [1]
The results suggested that Oak sawdust was found to be the most appropriate smoking material for developing sensory quality in Half-dried Pacific saury of Cololabis saira (HDPS)
Higher nutritional composition was obtained, of which beneficial polyunsaturated fatty acids, including docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and oleic acid (OLA), were remarkably high in our study. With all these preferential attributes in HDPS, it could become a product of premium quality to the consumer, with a shelf life that could be extended up to 32 days at 10 ◦ C storage conditions without concerning any quality loss

Summary

Introduction

Fish are highly valuable and nutritious food items, and there is growing interest in fish consumption as they are high in protein with a plethora of omega-3 and -6 polyunsaturated fatty acids, which are essential for human to maintain normal body functions [1]. Considering such various health facts of consuming fish and fish products, fish processors have been searching for a technique. Scomberesocidae and is known as mackerel pike or skipper [3] It is a widely distributed fish species ranging from subarctic to subtropical regions throughout the Northwestern Pacific Ocean [4]. The Pacific saury is a commercially important fish species, especially in South Korea and traditionally known as Gwamegi in the Korean food industry [6]

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