Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (Salmo salar) Meat

Abstract

Smoking is one of the oldest technologies for processing and preserving raw materials of animal origin. To this day, smoked fish is very popular among consumers. The most popular smoked fish is salmon. The research compared the qualitative changes in the fat fractions of hot and cold-smoked salmon during refrigerated storage. Generally accepted physicochemical methods for assessing the quality of fats, such as peroxide, anisidine, and acid number, were used. First, the smoked salmon was stored, and then, the samples were analyzed to find changes in the fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). It was shown that cold smoking significantly inhibited the increase in the level of lipid oxidation compared to hot smoking and raw samples stored in the same way. In the meat of stored and cold- and hot-smoked salmon, the TOTOX values remained at the level indicated by the Codex Alimentarius. Hot smoking limited the degree of lipid hydrolysis during storage as compared to cold smoking. The smoking process had a protective effect on EPA and DHA acids. In the raw samples, the loss of these acids was three times higher. Summarizing the research, it can be concluded that smoked products are a good and safe source of omega-3 fatty acids in the diet.

Chemical and Microbiological Characteristics of Sei-Pindang Tuna Fish

“…Decrease in Value of TVB-N due toThe fumigation process is because fumigation is a preservation technique that can reduce water activity (aw) so that it can inhibit microbial growth. If microbial growth is inhibited, there will be a decrease in protein degradation by microbes into more volatile products such as TVB-N (Ayeloja et al, 2020) ( Bienkiewicz et al, 2022).…”

A comparative analysis of traditional meat processing methods

“…The abstracts delineate preparation methods inclusive of measures such as pickling, marinating, and drying the meat before subjecting it to cold smoking [31][32]. The temperature and duration of smoking differ contingent on the specific type of meat being smoked, spanning from 15 to 30 degrees Celsius for durations of 0.5 to 2 hours [33]. The incorporation of specific smoking materials, such as citrus peels, grapefruit peels, tea residues, and cypress twigs, can elevate the flavour and texture of the preserved meat [34].…”

Enhancing storage stability of smoke-flavored horse mackerel filets using natural extracts as preservatives

“…However, in the context of hot smoking, their generation primarily results from processes such as thermal degradation, Maillard reactions, and modifications in lipid composition. These reactions occur when fish are subjected to thermal treatments like heating, baking, or smoking, as described by Bienkiewicz et al (2022).…”