title: Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa).
abstract: Lipid and microbial quality of smoked capelin (two groups differing in lipid content) and sardine was studied, with the aim of introducing capelin in the smoked sardine markets. Lipid hydrolysis (phospholipid and free fatty acids) and oxidation index (hydroperoxides and thiobarbituric acid-reactive substances), fatty acid composition, and total viable count were measured in raw and packaged smoked fish during chilled storage (day 2, 10, 16, 22, 28). Lipid hydrolysis was more pronounced in low lipid capelin, whereas accelerated lipid oxidation occurred in high lipid capelin. Muscle lipid was less stable in sardine than capelin. Essential polyunsaturated fatty acids (eicosapentaenoic acid and docosahexaenoic acid) constituted 12% of fatty acids in capelin and 19% in sardine. Vacuum packaging as well as hot smoking retarded bacterial growth, recording counts of ≤log 5 CFU/g compared to ≥log 7CFU/g in cold smoked air packaged. Smoked low lipid capelin was considered an alternative for introduction in smoked sardine markets.
authors.affiliation: Department of Food Science, University of Iceland Vinlandsleid 12, IS-113, Reykjavik, Iceland ; Kenya Marine and Fisheries Research Institute P.O. Box 81651, Mombasa, Kenya.
authors.forename: Odoli O
authors.initials: OO
authors.lastname: Cyprian
authors.affiliation: Faculty of Food Technology, NhaTrang University 02 Nguyen DinhChieu, NhaTrang, Vietnam.
authors.forename: Minh
authors.initials: M
authors.lastname: Van Nguyen
authors.affiliation: Matís ohf./Icelandic Food and Biotech R&D Vínlandsleið 12, 113, Reykjavik, Iceland.
authors.forename: Kolbrun
authors.initials: K
authors.lastname: Sveinsdottir
authors.affiliation: Matís ohf./Icelandic Food and Biotech R&D Vínlandsleið 12, 113, Reykjavik, Iceland.
authors.forename: Asbjorn
authors.initials: A
authors.lastname: Jonsson
authors.affiliation: United Nations University Fisheries Training programme Skulagata 4, IS-121, Reykjavik, Iceland.
authors.forename: Tumi
authors.initials: T
authors.lastname: Tomasson
authors.affiliation: Department of Food Science, University of Iceland Vinlandsleid 12, IS-113, Reykjavik, Iceland ; Matís ohf./Icelandic Food and Biotech R&D Vínlandsleið 12, 113, Reykjavik, Iceland.
authors.forename: Gudjon
authors.initials: G
authors.lastname: Thorkelsson
authors.affiliation: Department of Food Science, University of Iceland Vinlandsleid 12, IS-113, Reykjavik, Iceland ; Matís ohf./Icelandic Food and Biotech R&D Vínlandsleið 12, 113, Reykjavik, Iceland.
authors.forename: Sigurjon
authors.initials: S
authors.lastname: Arason
keywords: Capelin; fatty acids; lipid; sardine; smoked