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Title: Preservation Methods for Retaining n-3 Polyunsaturated Fatty Acids in Alaska Coho Salmon (Oncorhynchus kisutch) Products

Author
item Bower, Cynthia
item MALEMUTE, CHARLENE - WSU
item OLIVEIRA, A - FITC, UNIV. OF ALASKA

Submitted to: Journal of Aquatic Food Product Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/20/2007
Publication Date: 10/20/2007
Citation: Bower, C.K., Malemute, C.L., Oliveira, A.C. 2007. Preservation Methods for Retaining n-3 Polyunsaturated Fatty Acids in Alaska Coho Salmon (Oncorhynchus kisutch) Products. Journal of Aquatic Food Product Technology. 16(4):45-54.

Interpretive Summary: Coho salmon (Oncorhynchus kisutch) fillets were processed using five different methods (smoking, canning, freezing, acidifying, and salting) to evaluate the effect of preservation choice on the quality of polyunsaturated fatty acids (PUFA). Salmon preserved by smoking, canning, or freezing retained higher values of total fatty acids, including n-3 PUFAs such as eicosapentaenoic acid and docosahexaenoic acid. Salting and acidifying (pickling) treatments resulted in a significant decrease in PUFAs. The results of this study are intended to provide direction for handling and storage of salmon to retain the maximum levels of high-value n-3 PUFAs.

Technical Abstract: Coho salmon (Oncorhynchus kisutch) fillets were processed using five different methods (smoking, canning, freezing, acidifying, and salting) to evaluate the effect of preservation choice on the quality of polyunsaturated fatty acids (PUFA). Salmon preserved by smoking, canning, or freezing retained higher values of total fatty acids, including n-3 PUFAs such as eicosapentaenoic acid and docosahexaenoic acid. Salting and acidifying (pickling) treatments resulted in a significant decrease in PUFAs. The results of this study are intended to provide direction for handling and storage of salmon to retain the maximum levels of high-value n-3 PUFAs.