Fatty acid composition and sensory properties of Wels catfish (Silurus glanis) hot smoked with different sawdust materials

Kucukgulmez A., Kadak A. E., ÇELİK M.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.45, sa.12, ss.2645-2649, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 45 Sayı: 12
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1111/j.1365-2621.2010.02440.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2645-2649
  • Anahtar Kelimeler: Fatty acids, hot smoking, sawdust materials, Silurus glanis, Wels catfish, QUALITY, LIPIDS, FRESH, FISH
  • Çukurova Üniversitesi Adresli: Evet

Özet

P>This study aims to compare chemical, physical and sensorial parameters of the Wels catfish (Silurus glanis), hot smoked using vine, poplar, lemon tree and oak sawdust as well as corncob. Significant differences (P < 0.05) in proximate composition were found between fresh and smoked samples; however, the changes in fatty acid composition were less significant. In the fatty acid composition of control group, monounsaturated fatty acids (41.60%) had the highest share in fatty acids, which was followed by saturated fatty acids (29.95%) and polyunsaturated fatty acids (28.34%). The major fatty acids were observed to be C16:0, C18:0; C16:1 n-7, C18:1 n-9c, C18:1 n-9t and C18:2 n6c. There were significant differences (P < 0.05) between the groups considering their colour measurement results. General preference criteria such as appearance, odour, texture, colour and taste were chosen for the sensorial analysis, which were rated by the panellists. According to the results of overall appearance, the fillet pieces smoked with lemon tree (9.00), poplar (8.66), corncob (8.00), oak (7.33) and vine (5.33) sawdust were determined as the most preferred, in order.

This study aims to compare chemical, physical and sensorial parameters of the Wels catfish (Silurus glanis), hot smoked using vine, poplar, lemon tree and oak sawdust as well as corncob. Significant differences (P < 0.05) in proximate composition were found between fresh and smoked samples; however, the changes in fatty acid composition were less significant. In the fatty acid composition of control group, monounsaturated fatty acids (41.60%) had the highest share in fatty acids, which was followed by saturated fatty acids (29.95%) and polyunsaturated fatty acids (28.34%). The major fatty acids were observed to be C16:0, C18:0; C16:1 n-7, C18:1 n-9c, C18:1 n-9t and C18:2 n6c. There were significant differences (P < 0.05) between the groups considering their colour measurement results. General preference criteria such as appearance, odour, texture, colour and taste were chosen for the sensorial analysis, which were rated by the panellists. According to the results of overall appearance, the fillet pieces smoked with lemon tree (9.00), poplar (8.66), corncob (8.00), oak (7.33) and vine (5.33) sawdust were determined as the most preferred, in order.