Supplementing long‐chain n‐3 polyunsaturated fatty acids in canned wild Pacific pink salmon with Alaska salmon oil

Abstract

Establishing n-3 polyunsaturated fatty acid contents in canned wild Alaska pink salmon products is challenging due to ample natural variation found in lipid content of pink salmon muscle. This study investigated the effect of adding salmon oil (SO) to canned pink salmon produced from fish exhibiting two opposite degrees of skin watermarking, bright (B) and dark (D). Specific goals of the study were to evaluate the benefits of adding SO to canned pink salmon with regard to nutritional value of the product, sensory characteristics, and the oxidative and hydrolytic stability of the lipids over thermal processing. Six groups of canned pink salmon were produced with variable levels of SO, either using bright (with 0, 1, or 2% SO) or dark (with 0, 2, or 4% SO) pink salmon. Compositional analysis revealed highest (P < 0.05) lipid content in sample B2 (8.7%) and lowest (P < 0.05) lipid content in sample D0 (3.5%). Lipid content of samples B0, B1, D2, and D4 was not significantly different (P > 0.05) ranging from 5.7% to 6.8%. Consequently, addition of SO to canned pink salmon allowed for consistent lipid content between bright and dark fish. Addition of 1% or 2% SO to canned bright pink salmon was not detrimental to the sensory properties of the product. It is recommended that canned bright pink salmon be supplemented with at least 1% SO, while supplementation with 2% SO would guarantee a minimum quantity of 1.9 g of n-3 fatty acids per 100 g of product. Addition of 4% SO to canned dark pink salmon was detrimental to product texture and taste, while supplementation with 2% SO did not negatively affect sensorial properties of the product. Accordingly, canned dark pink salmon should be supplemented with 2% SO so that a minimum n-3 fatty acids content of 1.5 g per 100 g of product.

Development and Characterization of Fish Sausages Supplemented with Salmon Oil

“…; 0.25 μm film) capillary column (Agilent Technologies), as previously described (Lapis et al . ). Data were collected and analyzed using the GC ChemStation program (Rev.A.08.03 [847], Agilent Technologies 1990–2000) and identification of peaks was performed using the following standards (Supelco, Bellefonte, PA): Marine Oil #1, Marine Oil #3, S189‐19 and bacterial acid methyl ester mix.…”

“…; Lapis et al . ). This process is accompanied by migration of the lipid‐soluble carotenoids from the muscle to skin (Kitahara ).…”

“…Similarly, Lapis et al . () recorded a 40% difference in lipid content between bright (5.8%) and dark (3.5%) canned pink salmon stakes. Pale‐meat pink salmon muscle is therefore a low‐value raw material that may be suitable for production of fish frankfurters and sausages.…”

“…Salmon are anadromous fish that undergo notable physiological and biochemical changes during spawning migration (Kitahara 1983). Salmon utilize lipid stores for metabolic energy during spawning migration, resulting in significant decrease in muscle lipid content and simultaneous increase in water content (Bower et al 2011;Lapis et al 2013). This process is accompanied by migration of the lipid-soluble carotenoids from the muscle to skin (Kitahara 1983).…”

“…Consequently, the skin of ocean-run pink salmon is bright sliver and iridescent, while the skin of fish nearing spawning grounds is blushed and dark (Oliveira et al 2005). Fish with significant skin watermarking, predominant at the end of the salmon run, have lower commercial value because their muscle is softer, their lipid content is lower, and their muscle color is pale orange to beige (Bower et al 2011;Lapis et al 2013). Bower et al (2011) reported marked differences in composition of ocean-bright, mature and spawning Alaska pink salmon fillets, with highest lipid content recorded in fillets from ocean bright male (3.8%), and lowest in fillets from mature males (1.6%) and from spawning females (2.0%).…”