Ilona Kołodziejska1, Celina Niecikowska1, Zdzisław E. Sikorski1 and Anna
Kołakowska2
1Gdańsk University of Technology, Gabriela Narutowicza 11/12, 80-952 Gdańsk,
Poland
2Agriculture Academy of Szczecin, Papie�a Paw�a VI 3, 71-459 Szczecin
Key words: hot smoked mackerel, lipid oxidation products, lysine availability.
Abstract.
The available literature data indicate that in different market samples of
smoked fish notable changes in proteins and lipids occur due to smoking and
during storage. Therefore, the objective of this work was to investigate
the availability of lysine and the state of lipids in mackerel as affected
by mild hot smoking in an industrial automatic smokehouse at a core temperature
in the fish not higher than 60�C, and during refrigerated storage. The oxidation
of lipids in the frozen stored raw material used for smoking was generally
low. However, the variability of the peroxide value within the examined batches
of fish was large, 5.1-12.3 mg O/100 g lipids. In hot smoked mackerel stored
at 2�C no statistically significant effect of storage time on the contents
of lipid oxidation products was noted, probably due to the antioxidant activity
of smoke phenols. The lipid oxidation products in concentrations found in
the samples had no effect on the sensory quality of the smoked fish during
14 days at 2�C. The lysine availability was similar in the smoked samples
and in the raw material. The contents of phenols in the meat of mackerel
hot smoked in mild conditions were considerably low at 4.8-7.6 mg/100 g and
were only about 3.5 times higher than the small background level in the thawed
fish. The skin contained 2.5 times more phenols than the inner parts of the
fish. The low concentration of phenols corresponded well to the mild conditions
of smoking.