STUDY ON THE NUTRITIONAL QUALITY OF MARINATED AND SMOKED MACKEREL (SCOMBER SCOMBER)

I.M. Pop, Gabriela Frunză

Abstract
   The aim of this study was a comparative analysis of nutritional quality of two different types of mackerel (marinated mackerel and smoked mackerel) on the basis of chemical composition and energy value. There were analyzed 20 samples of mackerel (Scomber scomber) purchased from stores from Iasi. The content of protein, lipids, collagen, salt and water was determined using the automatic analyzer Food Check (infrared spectrophotometer); the mineral substances were determined by calcination, and non-nitrogenous extractive substances and energy value were determined by calculation, using conventional formulas. The results were statistically analyzed, including analysis of variance (ANOVA). The average values determined for smoked mackerel were: 27.15% for lipids 16.13% for the protein, 55.53% for water, 2.29% for collagen, 3.83% for crude ash and 3.82% for salt, while for marinated mackerel mean values were: 7.75% lipids proteins 20.50%, 71.05% water, 3.85% collagen, 4.31% crude ash and 4.25% salt, highlighting significant differences for all analyzed parameters, differences which may be attributed to different technologies of production (processing and preservation) of the two assortments analyzed.

Key words: mackerel, proteins, lipids, collagen, salt