Chemical changes of lipids of some fresh water fish after hot smoking

• Main Authors: Unlusayin, M, Gulyavuz, H, Aksoylar, MY
• Format: Article in Journal/Newspaper
• Language: Turkish
• Published: 2001
• Subjects: Anguilla anguilla
• Online Access: http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/93031; https://avesis.sdu.edu.tr/publication/details/82081dd3-211f-4985-be81-11e2320dbab3/oai

In this study, the effects of hot smoking and some chemical changes of lipids in the flesh of fish such as rainbow trout (Oncorhynchus mykiss Walbaum 1792) that are cultured, eels (Anguilla anguilla L. 1766) caught from rivers, and pike perch (Sander lucioperca L. Kottelat 1997) in some inland bodies of water in Turkey were investigated. According to the results, significant (P<0.01) differences were found the group averages of the free fatty acids' values, saponification values and iodine values of the fish. After gas chromatography analysis, an increase in the quantity of saturated fatty acids was observed along with a decrease in the unsaturated fatty acids after eel, rainbow trout and pike perch were smoked. In addition, in the fresh pike perch analysis, saturated fatty acids were found at a high rate.