Fatty acid composition of fresh and smoked Black and Caspian Sea sprat, Clupeonella cultriventris (Nordmann, 1840) treated with different salt composition

Abstract

The effect of salting by different salt composition on fatty acid profile studied in hot smoked Black and Caspian Sea sprat, Clupeonella cultriventris. After initial prepare activities, samples were exposed to brining process within two salt concentrations including of 100 % NaCl (treatment 1 or T1) and 75 % NaCl- 25 % KCl (treatment 2 or T2) under 15% brine solution for 3 hrs. The smoking process included turning the samples into drying and hot smokes by slow and high rates of smoking machine (Atmoos) set and packaged. Fatty acid profiles of treated samples were compared with fresh fish samples (control). Smoking process decreased the content of SFA and contemporary increased the content of PUFA in comparison to control samples. These changes were slightly higher in T2. N-3/n6 ratio of control samples (7.30) was increased in T1 samples (7.71) and decreased in T2 samples (6.86) after smoking process. Atherogenic index (AI) value was decreased after smoking process in both treatments with higher decrement for T2. Thrombogenic index (TI) value was also decreased after smoking process in both treatments. Partial sodium replacement did not affect fatty acid composition, PUFAs content, AI and TI values.

Keywords

• Hot smoking
• Sodium replacement
• Fatty acid profile
• Clupeonella cultriventris