Effects of brine concentration on lipid oxidation and fatty acid profile of hot-smoked tuna (Thunnus albacares) stored at 4°C

Nejib Guizani, Mohammad Shafiur Rahman, Mohammed Al-Ruzeiki, Jamal Al-Sabahi

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

This work evaluated the development of lipid oxidation and the changes in fatty acids in hot-smoked tuna (Thunnus albacares) as a function of brine concentration. The fish were first immersed for 30 min in a brine solution at 5, 10, or 15% sodium chloride concentration. They were then smoked at 50°C for 3 hrs followed by 1 hr at 60oC and 3 hrs at 105°C. The fish were then dried for 17 hrs, cooled and stored at 4°C. Oxidative rancidity measured by the peroxide value (PV), and thiobarbituric acid number (TBA) showed an increase with storage time. The increase was inversely proportional to the brine concentration; it was more pronounced for samples immersed in 5% brine solution whereas the lowest increase was observed for samples treated with 15% salt. Fatty acid concentration exhibited changes after smoking, and this was also a function of salt concentration. The palmitic acid and stearic acid, the two main saturated fatty acids in tuna, increased after smoking at all brine concentration, whereas the contents of oleic acid, eicosapentaenoic acid and docosahexaenoic acid decreased.

Original languageEnglish
Title of host publication6th International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management
Publication statusPublished - 2011
Event6th International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management - Nantes, France
Duration: Apr 18 2011Apr 20 2011

Other

Other6th International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management
CountryFrance
CityNantes
Period4/18/114/20/11

Keywords

  • Brine
  • Fatty acids
  • Lipid oxidation
  • Peroxide value
  • Smoking
  • TBA value
  • Tuna

ASJC Scopus subject areas

  • Food Science

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    Guizani, N., Rahman, M. S., Al-Ruzeiki, M., & Al-Sabahi, J. (2011). Effects of brine concentration on lipid oxidation and fatty acid profile of hot-smoked tuna (Thunnus albacares) stored at 4°C. In 6th International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management