Effects of brine concentration on lipid oxidation and fatty acids profile of hot smoked tuna (Thunnus albacares) stored at refrigerated temperature

Nejib Guizani, Mohammad Shafiur Rahman, Mohamed Hamad Al-Ruzeiqi, Jamal Nasser Al-Sabahi, Sithara Sureshchandran

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9 Citations (Scopus)


This work evaluated the lipid oxidation and the changes in fatty acids in hot-smoked tuna (Thunnus albacares) as a function of brine concentration. Fresh, commercially harvested tuna fish samples were purchased from a local supermarket. The fish were first immersed for 30 min in a brine solution at 5, 10, or 15% sodium chloride concentration and were then smoked at 50 C for 3 h followed by 1 h at 60 C and 3 h at 105 C. The fish were then dried for 17 h, cooled and stored at 4 C. Oxidative rancidity was measured by the peroxide value (PV), and thiobarbituric acid number (TBA) and fatty acids profile by GC-MS. Oxidative rancidity increased with storage time. The PV and TBARS values were more pronounced for samples immersed in 10% brine solution during the first 27 days of storage, whereas the lowest increase was observed for samples treated with 15% salt. Fatty acid concentration exhibited changes after smoking, and this was varied with 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. In conclusion, 15% NaCl-treated tuna gave smoked product with less lipid oxidation and a fatty acid profile comparable to that for 5 and 10% NaCl-treated samples.

Original languageEnglish
Pages (from-to)577-582
Number of pages6
JournalJournal of Food Science and Technology
Issue number3
Publication statusPublished - Mar 2014



  • Brine
  • Fatty acids
  • Lipid oxidation
  • Smoking
  • Tuna

ASJC Scopus subject areas

  • Food Science

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