Fatty acid composition of hot smoked Common carp meat

Abstract

Production of smoked fish is one of the most important sector in European aquaculture. Smoked common carp (Cyprinus carpio) and smoked trout (Oncorhynchus mykiss) are present in our country and they are more present on the market in the recent years. Smoking fish is one of the most acceptable method of fish meat processing which is relatively inexpensive, has shortime of production, and is very acceptable on our market by the consumers due to their preference to smoked products (smoked pork). Smoked fish is significant part of human nutrition worldwide, due to the desirable sensory properties, high nutritional value, high content of polyunsaturated fatty acids, liposoluble vitamins, essential minerals and essential amino acids. Apart from optimal amounts of essential fatty acids, the ratio of essential fatty acids is very important. The World Health Organization has recommended that the ratio of polyunsaturated and saturated fatty acids should be above 0.4, and within polyunsaturated fatty acids, the ratio of ω6 and ω3 polyunsaturated fatty acids should be less than 4. This ratio is adequate in the most type of fish and fishery products. In the present study, fatty acid composition of hot smoked common carp meat packed in vacuum and modified atmosphere (MAP) with argon was analysed. For determination of fatty acid composition, gas chromatograph Agilent 7890A with flame ionization detector (FID) and column Supelco SP-2560 (100 m x 0,25 mm; width stationary phase 0,20 μm) was used. The ratio of polyunsaturated and saturated fatty acids was according to recommendation of the World Health Organization and it was above 1. Within polyunsaturated fatty acids, the ratio of ω6 and ω3 polyunsaturated fatty acids also was according to recommendation, less than 4. The results obtained from present study confirm that hot smoked common carp meat should be significant part of well-balanced diet.