Effect of smoking and gamma irradiation on the nutritional and sensory quality of Atlantic chub mackerel in Ghana

Eunice K. Asamoah, Francis K.E. Nunoo*, Samuel Addo, Josephine O. Nyarko, Stanley A. Acquah, Grethe Hyldig

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

This study investigated the nutritional, color and sensory quality of smoked and irradiated Atlantic chub mackerel. Smoking significantly decreased the moisture but increased the protein contents. The total saturated fatty acids (SFAs) and polyunsaturated fatty acids (PUFAs) were significantly increased (p < 0.05) while the monounsaturated fatty acids (MUFAs) were significantly reduced (p < 0.05) by smoking. The lipid quality indices, atherogenic index (AI) and index of thrombogenicity (TI) were below 1.0, indicating potential reduced risks of atherosclerosis and coronary thrombosis from consuming these products. The polyene index (PI) was greater than 1.0, implying a high retention of PUFAs in the products. All amino acids, significantly increased after smoking. The ratio of essential amino acid (EAA) to non-essential amino acid (NEAA), in all cases, was all greater than 1. Irradiation at 1.5 and 3 kGy had no significant effect (p > 0.05) on the nutritional (except in EAA of 3 kGy samples relative to smoked samples), color and sensory quality of the smoked fish.
Original languageEnglish
Article number110458
JournalRadiation Physics and Chemistry
Volume201
Number of pages7
ISSN0969-806X
DOIs
Publication statusPublished - 2022

Keywords

  • Smoked fish
  • Gamma irradiation
  • Fatty acid composition
  • Amino acid composition
  • Sensory analysis

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