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
来源：
JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2016年 / 49卷
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
收藏
页码：9 / 18
页数：10
相关论文
共 33 条
  • [1] [Anonymous], 1998, OFFICIAL METHODS REC
  • [2] AOAC, 2001, OFF METH CE 996 06, DOI American Oil Chemists Society
  • [3] Climate-related variations in the occurrence and distribution of mackerel (Scomber scombrus) in Icelandic waters[J]. Astthorsson, Olafur S.;Valdimarsson, Hedinn;Gudmundsdottir, Asta;Oskarsson, Gudmundur J. ICES JOURNAL OF MARINE SCIENCE, 2012(07)
  • [4] Rancidity development during frozen storage of mackerel (Scomber scombrus):: effect of catching season and commercial presentation[J]. Aubourg, SR;Rodríguez, A;Gallardo, JM. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2005(05)
  • [5] Seasonal variation in the chemical composition of horse-mackerel (Trachurus trachurus)[J]. Bandarra, NM;Batista, I;Nunes, ML;Empis, JM. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2001(05)
  • [6] Modified method for the analysis of free fatty acids in fish[J]. Bernárdez, M;Pastoriza, L;Sampedro, G;Herrera, JJR;Cabo, ML. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005(06)
  • [7] BLIGH EG, 1959, CAN J BIOCHEM PHYS, V37, P911
  • [8] Bragadottir M., 2001, THESIS, P91, DOI Department of Food Science, University of Iceland
  • [9] Chemical shift based MR imaging and gas chromatography for quantification and localization of fat in Atlantic mackerel[J]. Brix, Ole;Apablaza, Patricia;Baker, Andrew;Taxt, Torfinn;Gruner, Renate. JOURNAL OF EXPERIMENTAL MARINE BIOLOGY AND ECOLOGY, 2009(02)
  • [10] Seasonal changes in the proximate chemical compositions and fatty acids of chub mackerel (Scomber japonicus) and horse mackerel (Trachurus trachurus) from the north eastern Mediterranean Sea[J]. Celik, Mehmet. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2008(05)
1234