Effect on nutritional quality changes in fresh and canned Scomber australasicus and Scomberomorus guttatus .

Autor: Aberoumand A; Department of Fisheries Behbahan Katam Alanbia University of Technology Behbahan Iran., Baesi F; Department of Fisheries Behbahan Katam Alanbia University of Technology Behbahan Iran.
Jazyk: angličtina
Zdroj: Food science & nutrition [Food Sci Nutr] 2023 Oct 21; Vol. 12 (1), pp. 411-418. Date of Electronic Publication: 2023 Oct 21 (Print Publication: 2024).
DOI: 10.1002/fsn3.3781
Abstrakt: The purpose of present research was to investigate the effect of different storage periods on nutrients composition of the two the fish species. In the present study, proximate composition, energy values and oil indexes of two the fish species Scomber australasicus and Scomberomorus guttatus were determined. The lipid content of the fresh S. guttatus was found significantly higher than the S. australasicus ( p  < .05). The S. australasicus after 2 months storage found lowest calorie value (275.5 kcal/kg). The calorie values of S. australasicus after 4 months storage was 292.5 kcal/kg and for S. guttatus after 6 months storage (375.70 kcal/kg) found highest. The number of acidic and peroxide for both types of fish after 2 months storage found 2.66 mg KOH/g and 4.22 meqO 2 /kg for S. australasicus , and found 2.47 mg KOH/g and 3.76 meqO 2 /kg for S. guttatus which were lowest compared to the other two treatments. The storage periods after the canning process led to a decrease in protein and moisture contents and increase in the lipid content of the canned tuna. The calorie level was related to the parameters such as fat level of the processed S. guttatus after 6 months storage which lead to high calorie level (375.70 kcal/kg -1 ), while processed S. australasicus after 2 months storage with lower fat content (15.1%) had lower energy value (275.5 kcal/kg -1 ). The highest acidic, and peroxide value for treatment 6 months storage for canned fish S. guttatus was 4.34 ± 0.36 mg KOH/g, and 5.74 ± 0.25 (meqO 2 /kg), while for S. australasicus was 4.21 ± 0.34 mg KOH/g, and 6.67 ± 0.23 (meqO 2 /kg), It can be concluded for fish 6 months storaged S. guttatus , shelf life increased the and can be stored for several years.
Competing Interests: The authors do not have any conflict of interest to declare.
(© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)
Databáze: MEDLINE
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