Content of fatty acids and identification of volatiles during storage of fresh mackerel

Cilj ovog rada bio je odrediti sastav masnih kiselina i identificirati hlapljive spojeve tijekom četiri dana skladištenja svježe skuše izlovljene u Jadranskom moru. Analiza masnih kiselina i identifikacija hlapljivih spojeva provedena je plinskom kromatografijom. Nakon provedenih analiza utvrđeno je da dolazi do promjena u udjelima masnih kiselina, odnosno smanjenja eikosapentaenske kiseline i dokosaheksaenske kiseline. Identificirani su sljedeći spojevi indikatori promjena tijekom skladištenja skuše: 2,4 heptadienal, 4-heptenal, 2 – pentenal, 2-butanon, 3-hidroksi-2-butanon, heksan, 2-etil-1- heksanol. Senzorskim ispitivanjem pokazalo se da svježina skuše tijekom četiri dana opada, ali promjene u aromi ribe koje su nastale, tijekom skladištenja, oksidacijom i razvojem hlapljivih spojeva, nisu izražene. U skuši sa 7,9% udjela masti izlovljenoj u Jadranskom moru, te skladištenoj četiri dana na +4°C nisu uočeni znakovi uznapredovalog kvarenja.The aim of this study was to determine the fatty acid composition and identify volatile compounds during the four days of storage of fresh mackerel caught in the Adriatic Sea. Fatty acid analysis and the identification volatile compounds was conducted by gas chromatography. After the analysis, it was found that there has been changes in the proportions of fatty acids, reduction of eicosapentaenoic acid and docosahexaenoic acid. Identified compounds are indicators of changes during storage of mackerel: 2,4 heptadienale, 4-heptenale, 2 - pentenale, 2-butanone, 3-hydroxy-2-butanone, hexane, 2-ethyl-1-hexanol. Sensory testing showed that fresh mackerel during the four days decreases, but changes in the flavor of fish that have occurred during storage by oxidation and the development of volatile compounds, are not expressed. Mackerel with 7.9% fat content caught in the Adriatic Sea, and storage four days at +4 ° C were not detected signs of advanced spoilage