Effect of hot smoking conditions on nutritional quality of Indian Mackerel and Pangasius fish Fillets | ||||
| Aquatic Science and Fish Resources (ASFR) | ||||
| Volume 4, Issue 1, June 2023, Page 13-28 PDF (945.11 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asfr.2023.182521.1033 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mayada M. Mostafa1; Abdelrahman S. abouzied2; Hesham Amin   3
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| 1Faculty of Fish Resources, Suez University, Suez, Egypt | ||||
| 2Fish processing and Technology laboratory, Fisheries Division, National Institute of Oceanography and Fisheries NIOF, Cairo, Egypt. | ||||
| 3Faculty of Fish Resources, Suez University, Suez, Egypt | ||||
| Abstract | ||||
| The main aim of this work was performed to investigate of lightly hot smoking on the nutritional quality of Indian mackerel (Rastrelliger kangurata) and Pangasius (Pangasius hypophthalmus) fillets. The results obtained showed that hot smoking conditions caused an increase in protein content while the values of both moisture and lipid decreased. Nutritional value was higher of hot-smoked Pangasius fillets than other one. Values of salt, TBA and TVB-N were <3%, <3 mg MDA/kg and <20 mg/100g in both hot smoked samples. SFA was dominant followed by MUFA and PUFA and the PUFAs/SFAs ratio of both hot smoked samples was in the recommended limit of WHO. Some lipid quality indices; n-3/n-6, TI, FLQ and ΣEPA + DHA of smoked Indian mackerel were better than in Pangasius under the same conditions. Total viable bacterial counts (TVC) and yeast and mold were less than the limit of Egyptian standard. Moreover, hot smoked fish fillets had distinct organoleptic qualities especially Indian mackerel. In conclusion, the effect of hot smoking on nutritional quality was closely attributed with species, source, age, size and total quality of fish studied. | ||||
| Keywords | ||||
| Indian mackerel; Pangasius; hot smoking; quality properties; lipid quality | ||||
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