Stability of lipids and polyunsaturated fatty acids during smoking of atlantic mackerel (Scomber scombrus L.)

Abstract

AbstractFall Atlantic mackerel (Scomber scombrus L.), non‐smoked and hot smoked according to the method of Torry (Aberdeen, Scotland) Advisory Note #82, in an AFOS‐Torry Mini Kiln, were used to study changes in oxidative rancidity and composition of major lipid classes and fatty acids. After smoking there was an increase in thiobarbituric acid (TBAM) value and peroxide (PO) value, but the values were still indicative of acceptable quality. The percentages of triglycerides (TG) and phospholipid (PL) did not change significantly, and free fatty acids could barely be detected. The overall fatty acid composition remained virtually unchanged after the smoking process. This included the longer chain C20 and C22 n‐3 fatty acids, now regarded as potentially essential fatty acids for humans.