Fatty acid composition of salted and fermented products from Baikal omul (Coregonus autumnalis migratorius)

Nikiforova, Anna; Zamaratskaia, Galia; Pickova, Jana

doi:10.1007/s13197-019-04091-z

Original Article
Published: 18 September 2019

Fatty acid composition of salted and fermented products from Baikal omul (Coregonus autumnalis migratorius)

Journal of Food Science and Technology volume 57, pages 595–605 (2020)Cite this article

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Abstract

The fatty acid (FA) composition of raw, salted, and fermented fish products prepared from two populations of Baikal omul (Coregonus autumnalis migratorius) was determined. Total lipid content in the raw, salted, and fermented fish products was 3.85, 4.04, and 3.76%, respectively. Overall, the most abundant fatty acids were 14:0 (myristic acid), 16:0 (palmitic acid), 16:1n-7 (palmitoleic acid), 18:1n-9 (oleic acid), 20:5n-3 (eicosapentaenoic acid), and 22:6n-3 (docosahexaenoic acid, DHA). Polyunsaturated FAs were the main fatty acid group. Among unsaturated FA, n-3 forms dominated. The highest amounts of n-3 FAs were found in raw fish, followed by fermented and salted fish. Salting significantly increased the content of some FAs (15:0, 16:2n-4, 18:3n-3, 20:3n-3) compared with raw fish and decreased the DHA content. The FA composition of fermented fish did not differ from that of raw fish. The n-3:n-6 ratio did not differ between raw, salted, and fermented fish from population A, while the ratio was higher in raw fish from population B. Overall, thiobarbituric acid reactive substances, and thereby oxidation, were significantly lower in raw fish than in salted and fermented fish. Salting, but not fermentation, affected the FA composition of fish.

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Abbreviations

FA:: Fatty acids
TG:: Triacylglycerols
SFA:: Saturated fatty acids
UFA:: Unsaturated fatty acids
MUFA:: Monosaturated fatty acids
PUFA:: Polyunsaturated fatty acids
FAME:: Fatty acid methyl esters
FID:: Flame ionization detector
TBARS:: Thiobarbituric acid reactive substances
DHA:: Docosahexaenoic acid
EPA:: Eicosapentaenoic acid
TLC:: Thin-layer chromatography
PL:: Phospholipids
LC-PUFA:: Long-chain polyunsaturated fatty acids

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Funding

Funding was provided by Erasmus Mundus IAMONET RU and grant of East Siberia State University of Technology and Management for young scientists.

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Institute of Food Science and Biotechnology, East Siberia State University of Technology and Management, Klyuchevskaya Str., h. 40 ‘v’, Ulan-Ude, Russia, 670013
Anna Nikiforova
Department of Molecular Sciences, Swedish University of Agricultural Sciences, P.O. Box 7015, 750 07, Uppsala, Sweden
Anna Nikiforova, Galia Zamaratskaia & Jana Pickova

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Anna Nikiforova
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Galia Zamaratskaia
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Jana Pickova
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Correspondence to Anna Nikiforova.

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Nikiforova, A., Zamaratskaia, G. & Pickova, J. Fatty acid composition of salted and fermented products from Baikal omul (Coregonus autumnalis migratorius). J Food Sci Technol 57, 595–605 (2020). https://doi.org/10.1007/s13197-019-04091-z

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Revised: 23 August 2019
Accepted: 05 September 2019
Published: 18 September 2019
Issue Date: February 2020
DOI: https://doi.org/10.1007/s13197-019-04091-z

Keywords

Baikal omul
Fatty acids
Lipid classes
Oxidation
Processing