Fatty acid and amino acid composition of raw and hot smoked sturgeon (Huso huso, L. 1758).
Changes in fatty acid and amino acid composition in hot smoked sturgeon (Huso huso, L. 1758) were studied. The sturgeon was smoked for 20 min at 30 degrees C, followed by 90 min at 50 degrees C and 40 min at 80 degrees C. The palmitic acid (C16:0) and stearic acid (C18:0) increased (P<0.05) from 17.70% to 27.52% and from 7.49% to 13.63% after smoking, respectively. The oleic acid content in smoked sturgeon decreased from 28.29% to 25.93%, but no change (P>0.05) was observed in the total monounsaturated fatty acid composition of fish after smoking. Total polyunsaturated fatty acid, eicosapentaenoic acid and docosahexaenoic acid contents decreased from 21.03% to 4.93%, from 4.65% to 0.49% and from 12.41% to 0.51% in sturgeon after smoking, respectively. The total n-3 and n-6 contents and the n-3/n-6 ratio of raw and smoked sturgeon were 17.48-1.35, 3.54-3.58 and 4.94-0.38, respectively. The atherogenic index and index of thrombogenicity values of raw and smoked sturgeon were determined as 1.01-0.31 and 1.93-1.24, respectively. The smoking process caused an increase (P<0.05) in aspartic acid >isoleucine >methionine >hidoksil-1-proline >valine, and a decrease (P<0.05) in glutamic acid >serine >threonine >leucine >tyrosine >histidine >lysine >proline. However, the changes in alanine, glycine and phenylalanine were insignificant (P>0.05).
Kaya
Yalçin
Y
University of Sinop, Faculty of Fisheries, Department of Fishing and Processing Technology, Sinop, Turkey. yalckaya@gmail.com
Turan
Hülya
H
Erdem
M Emin
ME
D000596:Amino Acids / Q000737:chemistry*; D000818:Animals; D003296:Cooking; D005227:Fatty Acids / Q000737:chemistry*; D005399:Fishes; D008460:Meat / Q000032:analysis*
D000596:Amino Acids; D005227:Fatty Acids