TY - JOUR
T1 - Effect of smoking and gamma irradiation on the nutritional and sensory quality of Atlantic chub mackerel in Ghana
AU - Asamoah, Eunice K.
AU - Nunoo, Francis K.E.
AU - Addo, Samuel
AU - Nyarko, Josephine O.
AU - Acquah, Stanley A.
AU - Hyldig, Grethe
PY - 2022
Y1 - 2022
N2 - 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.
AB - 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.
KW - Smoked fish
KW - Gamma irradiation
KW - Fatty acid composition
KW - Amino acid composition
KW - Sensory analysis
U2 - 10.1016/j.radphyschem.2022.110458
DO - 10.1016/j.radphyschem.2022.110458
M3 - Journal article
SN - 0969-806X
VL - 201
JO - Radiation Physics and Chemistry
JF - Radiation Physics and Chemistry
M1 - 110458
ER -