CHEMICAL COMPOSITION AND FATTY ACID PROFILE OF MARINATED MACKEREL (SCOMBER SCOMBRUS) DURING PROCESSING AND STORAGE
Georgi Zhelyazkov, Teodora Popova, Deyan Stratev
Department of Biology and Aquaculture, Faculty of Agriculture, Trakia University, Students campus, 6014 Stara Zagora, Bulgaria
georgi_ij@abv.bg
The aim of the present study was to determine the changes in the chemical composition and physicochemical properties in mackerel (Scomber scombrus) occurring after marinating and subsequent refrigerated storage of the marinated products in vegetable oils. Samples from raw mackerel, freshly marinated (0 day) and stored for 30 and 60 days in sunflower and linseed oil were taken. The chemical composition of the processed fish showed decrease in the content of lipids and increase in the minerals. No considerable changes were observed in the water, dry matter and proteins. The changes observed in the physicochemical parameters were connected with augmentation of the water holding capacity (WHC) and reduction in the water activity due to the higher chloride concentration and lower percentage of free water. Similar trend was observed in the products during storage in the vegetable oils and this led to the relatively long shelf-life of 60 days. The ratios n-6/n-3 and PUFA/SFA were below 4 and about 2 respectively, showing favourable fatty acid profile in the studied fish products.
Keywords: Mackerel; marination; chemical composition; fatty acids; shelf-life
|
