Univ Brest, CNRS, IRD, Ifremer, LEMAR, F-29280 Plouzané, France.
Univ Brest, CNRS, IRD, Ifremer, LEMAR, F-29280 Plouzané, France.
Food Chem. 2021 Oct 15;359:129828. doi: 10.1016/j.foodchem.2021.129828. Epub 2021 Apr 20.
Long-chain omega-3 fatty acids such as eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) are health beneficial lipids found in high concentration in pelagic fishes, including Atlantic mackerel. While EPA and DHA are sensitive to oxidation during fish storage and processing, post-mortem degradation in the first hours following fish death is poorly documented. Here, we stored fish at two temperatures (2-4 °C and 18-20 °C) and monitored EPA + DHA content in dorsal fillet 6, 12 and 24 h after fish death and after cooking (grill or steam). Storage duration was the only influencing factor, and EPA + DHA loss was faster at 18-20 °C. Six hours after fish death, EPA + DHA content decreased by 1.3 ± 1.3 mg.g dw (9.6 ± 9.5% of the initial content) but it was highly variable among individuals. Handling between fishing and storage should be as short and as cool as possible to preserve EPA + DHA and food safety. Regarding cooking, EPA + DHA and mono-unsaturated fatty acids increased in grilled fillets.
长链 ω-3 脂肪酸，如二十碳五烯酸 (EPA) 和二十二碳六烯酸 (DHA)，是高浓度存在于远洋鱼类（包括大西洋鲭鱼）中的有益健康的脂质。尽管 EPA 和 DHA 在鱼类储存和加工过程中对氧化敏感，但鱼类死亡后最初几小时内的死后降解情况记录甚少。在这里，我们将鱼储存在两种温度（2-4°C 和 18-20°C）下，并在鱼死亡后 6、12 和 24 小时以及烹饪后（烤或蒸）监测背部鱼片的 EPA+DHA 含量。储存时间是唯一的影响因素，在 18-20°C 时 EPA+DHA 的损失更快。在鱼死亡 6 小时后，EPA+DHA 含量下降了 1.3±1.3mg.g dw（初始含量的 9.6±9.5%），但个体间差异很大。在储存之前，从捕捞到储存的处理应尽可能短且保持凉爽，以保存 EPA+DHA 和食品安全。关于烹饪，烤鱼片的 EPA+DHA 和单不饱和脂肪酸含量增加。
