Journal of Siberian Federal University. Biology / Cold Smoking Does Not Decrease the Content of Long- Chain Polyunsaturated Fatty Acids in Siberian Whitefish Species

Full text (.pdf)
Issue
Journal of Siberian Federal University. Biology. 2024 17 (4)
Authors
Gladyshev, Michail I.; Morgun, Vasiliy N.; Guseynova, Valeriya E.; Sushchik, Nadezhda N.
Contact information
Gladyshev, Michail I. : Institute of Biophysics SB RAS Federal Research Center “Krasnoyarsk Science Center SB RAS” Krasnoyarsk, Russian Federation; Siberian Federal University Krasnoyarsk, Russian Federation; ORCID: 0000-0003-2276-3095; Morgun, Vasiliy N.: Siberian Federal University Krasnoyarsk, Russian Federation; Guseynova, Valeriya E.: Siberian Federal University Krasnoyarsk, Russian Federation; Sushchik, Nadezhda N. : Institute of Biophysics SB RAS Federal Research Center “Krasnoyarsk Science Center SB RAS” Krasnoyarsk, Russian Federation; Siberian Federal University Krasnoyarsk, Russian Federation; ORCID: 0000-0001-5587-9807
Keywords
least cisco; Arctic cisco; muksun; broad whitefish; eicosapentaenoic acid; docosahexaenoic acid; FA profiles; cold smoking
Abstract

Four raw and cold-smoked whitefish species of the genus Coregonus, least cisco (C. sardinella), Arctic cisco (C. autumnalis), muksun (C. muksun) and broad whitefish (C. nasus), caught in the Yenisei River (Siberia, Russia) were analyzed. Content (mg per g of product) of long-chain polyunsaturated fatty acids of the omega-3 family (LC-PUFAs), namely, eicosapentaenoic acid (20:5n-3, EPA) and docosahexaenoic acid (22:6n-3, DHA), as well as fatty acid (FA) profiles, were measured. There was no significant decrease in the EPA+DHA content in smoked fish compared to raw fish. Moreover, in least cisco, a significant increase in the EPA+DHA content, from 3.22 ± 0.39 mg ∙ g -1 in raw fish to 5.04 ± 0.50 mg ∙ g-1 in smoked fish, occurred. Thus, smoked fish of the studied species proved to be a valuable source of LC-PUFA for human nutrition. The FA profiles of the examined fish, which reflect their diet, did not change considerably in the process of smoking. Therefore, the FA profiles of smoked fish could be used for verifying label information on species identity and catchment area

Pages
474–487
EDN
SJIXGQ
Paper at repository of SibFU
https://elib.sfu-kras.ru/handle/2311/154342

Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0).