Lipid oxidation and lysine availability in Atlantic mackerel hot smoked in mild conditions

摘要

The available literature data indicate that in different market samples of smoked fish notable changes in proteins and lipids occur due to smoking and during storage. Therefore, the objective of this work was to investigate the availability of lysineand the state of lipids in mackerel as affected by mild hot smoking in an industrial automatic smokehouse at a core temperature in the fish not higher than 60°C, and during refrigerated storage. The oxidation of lipids in the frozen stored raw materialused for smoking was generally low. However, the variability of the peroxide value within the examined batches offish was large, 5.1-12.3 mg O/100 g lipids. In hot smoked mackerel stored at 2°C no statistically significant effect of storage time on thecontents of lipid oxidation products was noted, probably due to the anti-oxidant activity of smoke phenols. The lipid oxidation products in concentrations found in the samples had no effect on the sensory quality of the smoked fish during 14 days at 2°C. The lysine availability was similar in the smoked samples and in the raw material. The contents of phenols in the meat of mackerel hot smoked in mild conditions were considerably low at 4.8-7.6 mg/100 g and were only about 3.5 times higher than the small background level in the thawed fish. The skin contained 2.5 times more phenols than the inner parts of the fish. The low concentration of phenols corresponded well to the mild conditions of smoking.