Lipid Oxidation and Omega-3 Fatty Acid Retention in Salmon and Mackerel Nuggets During Frozen Storage

WOS: 000289571500006The extent of lipid oxidation and retention of omega ()-3 fatty acids in milk protein concentrate (MPC)-added mackerel and salmon mince and nuggets during 4-months frozen storage were investigated in order to develop high -3 seafood products. Mechanically deboned fish mince formulated with MPC and other ingredients was formed into batter-breaded nuggets with or without par-frying. The addition of MPC at 4% resulted in significantly lower thiobarbituric acid reactive substances (TBARS) values and helped retain significantly (p 0.05) higher amounts of docosahexaenoic acid (DHA) in both salmon and mackerel mince and eicosapentaenoic acid (EPA) in the mackerel mince. There were no significant differences in peroxide values (PV) and TBARS values between nugget products with and without par-frying. EPA and DHA were retained less in par-fried than raw nuggets probably due to oil leaching and thermal degradation during frying. The reductions of EPA and DHA in salmon were 67% and 53% for raw and 57% and 39% for par-fried nuggets, while in mackerel they were 63% and 73% for raw and 57% and 56% for par-fried nuggets, respectively. Results suggest that although MPC provided some protection against lipid oxidation, additional measures are needed to improve retention of -3 fatty acids in mince-based seafood products during frozen storage.Rhode Island Agricultural Experiment Station [5222]Contribution No. 5222 of the College of the Environment and Life Sciences, University of Rhode Island with support from the Rhode Island Agricultural Experiment Station funded this work. The article was based on the presentation at the 38th WEFTA Annual Meeting, September 16-19, 2008, in Firenze, Italy. The authors would like to thank Point Judith Fishermen's Co. for providing fresh mackerel and NZMP Fonterra Ltd. for milk protein concentrate