Related Experiment Video
Updated: Jun 23, 2026
05:17
Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
Stabilizing oils from smoked pink salmon (Oncorhynchus gorbuscha)
C K Bower1, K A Hietala, A C M Oliveira
1USDA Agricultural Research Service, PO Box 757200, Fairbanks, AK 99775-7200, USA. Cindy.Bower@ars.usda.gov
Journal of Food Science
|April 29, 2009
Summary
Smoking salmon before oil extraction protects valuable polyunsaturated fatty acids (PUFA) from oxidation. This traditional preservation method enhances marine oil quality and antioxidant potential, improving its use in food supplements.
Area of Science:
- Food Science
- Marine Biology
- Biochemistry
Background:
- Smoking is an ancient preservation technique for fish and meat.
- Oxidation degrades the quality of fish oils, limiting their use.
- Pink salmon oils are rich in beneficial polyunsaturated fatty acids (PUFA).
Purpose of the Study:
- To evaluate smoking as a method to reduce oxidation in pink salmon oils.
- To assess the impact of smoking on the quality of aged salmon oil prior to extraction.
- To determine if smoking enhances the antioxidant properties of extracted salmon oils.
Main Methods:
- Salmon heads were subjected to smoking at high temperatures (95°C).
- Oxidation levels were measured using peroxide value (PV), TBARS, and fatty acid analysis.
- Fatty acid methyl ester (FAME) analysis was performed.
- Antioxidant capacity was tested with and without added antioxidants (ethoxyquin, butylated hydroxytoluene) and at different temperatures.
- Alpha-tocopherol levels were quantified.
Main Results:
- Smoking significantly reduced oxidation products (PV, TBARS) in salmon oils compared to unprocessed oils.
- Higher smoking temperatures and longer durations correlated with lower oxidation.
- Polyunsaturated fatty acids (PUFA) were preserved during smoking.
- Smoke-processed oils exhibited enhanced antioxidant potential and higher alpha-tocopherol levels.
- Smoke-processed oils maintained lower oxidation levels than raw oils, even with added antioxidants, up to 75°C.
Conclusions:
- Smoking salmon prior to oil extraction effectively protects PUFA-rich oils from oxidation.
- This method improves the quality and antioxidant capacity of marine oils.
- Smoking offers a viable strategy for preserving marine oils for use as food supplements, enhancing EPA and DHA content.
Related Concept Videos
02:32Osmoregulation in Fishes
When cells are placed in a hypotonic (low-salt) fluid, they can swell and burst. Meanwhile, cells in a hypertonic solution—with a higher salt concentration—can shrivel and die. How do fish cells avoid these gruesome fates in hypotonic freshwater or hypertonic seawater environments?
03:38Structure of Lipids
Lipids include a diverse group of compounds that are largely nonpolar in nature. This is because they are hydrocarbons that include mostly nonpolar carbon-carbon or carbon-hydrogen bonds. Non-polar molecules are hydrophobic (“water fearing”), or insoluble in water. Lipids perform many different functions in a cell. Cells store energy for long-term use in the form of fats. Lipids also provide insulation from the environment for plants and animals. For example, they help keep aquatic birds and...
01:32Lipids as Anchors
In the plasma membrane, the lipids forming the bilayer can also act as an anchor to tether proteins to the membrane. The three main types of lipid anchors found in eukaryotes are – prenyl groups, fatty acyl groups, and glycosylphosphatidylinositol or GPI groups. Prenyl and fatty acyl groups act as anchors on the cytosolic surface of the membrane, whereas GPI anchors proteins on the extracellular side.
The carboxy-terminal of most of the prenylated proteins, such as Ras proteins, contains the...
The carboxy-terminal of most of the prenylated proteins, such as Ras proteins, contains the...