Seasonal and geographical variation in chemical composition and lipid stability of Atlantic mackerel (Scomber scombrus) caught in Icelandic waters

被引:47
作者
Romotowska, Paulina E. [1 ,2 ]
Karlsdottir, Magnea G. [1 ]
Gudjonsdottir, Maria [2 ]
Kristinsson, Hordur G. [1 ,3 ]
Arason, Sigurjon [1 ,2 ]
机构
[1] Matis Ltd, Iceland Food & Biotech R&D, Vinlandsleid 12, IS-113 Reykjavik, Iceland
[2] Univ Iceland, Fac Food Sci & Nutr, IS-113 Reykjavik, Iceland
[3] Univ Florida, Dept Food Sci & Human Nutr, 359 FSHN Bldg,Newell Dr, Gainesville, FL 32611 USA
关键词
Atlantic mackerel; Seasonal variation; Geographical variation; Proximate composition; Fatty acid composition; Lipids oxidation; Lipid hydrolysis; Icelandic coast; ESSENTIAL FATTY-ACIDS; TRACHURUS-TRACHURUS; FROZEN STORAGE; PROXIMATE; FISH; SEA;
D O I
10.1016/j.jfca.2016.03.005
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Atlantic mackerel (Scomber scombrus) appears in Icelandic waters during its heavy feeding period, resulting in variation in product quality. Fish caught at different times during the summers of 2012 and 2013 (July, August, September) and at different sites of the Icelandic fishing area (East, Northeast, South and Southeast) were analysed. Measurements of lipid and water content, fatty acid composition, lipid hydroperoxide (PV), thiobarbituric reactive substances (TBARS) and free fatty acids (FFA) were studied with the aim of investigating whether this raw material was suitable for the production of high quality products for human consumption. In general, samples collected during the summer of 2012 showed a better condition than fish from 2013. The results indicated seasonal variation in lipid content and rancidity development. The lowest rancidity values were observed in the middle of the Icelandic catching season, indicating that this raw material was best suited for production of high quality products. Moreover, geographical variation of the mackerel catches had an impact on the saturation of the fatty acids, and appeared as follows: East > Northeast. (C) 2016 Elsevier Inc. All rights reserved.
引用
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页码:9 / 18
页数:10
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