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4/2024 vol. 74
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ORIGINAL ARTICLE
Seasonal Variations in Baltic Sprat (Sprattus sprattus balticus) Chemical Composition and Their Impact on Smoked Sprat Quality
Santa Puke 1
,
 
Ruta Galoburda 1
 
 
 
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1
Food Institute, Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, Rigas street 22, Jelgava, LV-3004, Latvia
 
 
Submission date: 2024-07-22
 
 
Acceptance date: 2024-10-29
 
 
Online publication date: 2024-11-21
 
 
Publication date: 2024-11-21
 
 
Corresponding author
Ruta Galoburda   

Food Institute, Latvia University of Life Sciences and Technologies, Rigas street 22, LV-3004, Jelgava, Latvia
 
 
Pol. J. Food Nutr. Sci. 2024;74(4):399-407
DOI: https://doi.org/10.31883/pjfns/195389
 
 
Article (PDF)
Supplementary files
References (44)
 
KEYWORDS
color
seasonality
sprat
texture
 
TOPICS
Effects on food quality
Cooking
Fish/Seafood products
Lipids / Lipid oxidation products
Composition
 
ABSTRACT
This study aimed to evaluate the chemical composition of Baltic sprats throughout the fishing season (November-March) while examining the texture and color of smoked sprats produced after that. Smoked sprats were produced from fresh fish and fish from the same batches after one year of frozen storage and thawing. The protein content in raw sprats remained stable with lysine and leucine exhibiting the highest content among essential amino acids. The lipid content showed an inverse correlation with moisture content during fishing season. Throughout the fishing season, there was a notable reduction in fatty acid content, particularly in n3 fatty acids. The lowest values of atherogenicity and thrombogenicity indexes were recorded in the autumn sprats, while the hypocholesterolemic to hypercholesterolemic fatty acid ratio was the highest in this fish, indicating its higher nutritional value. The moisture content increased from 62.4 g/100 g in the fish from the autumn catch to 70.0 g/100 g in those from the spring; thereby, impacting the physical properties of smoked sprats such as texture, color, and pH. The observed decrease in hardness, as well as reduced redness and yellowness of smoked fish sourced from the spring catches was likely attributed to the higher moisture content. Smoked sprats produced from frozen sprats exhibited lower hardness and slightly darker color.
FUNDING
The research was financially supported by Latvia University of Life Sciences and Technologies (project Z43).
CONFLICT OF INTEREST
The authors have no conflict of interest to declare.
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