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

STUDIU PRIVIND CALITATEA NUTRITIVĂ A MACROULUI (SCOMBER SCOMBER) CONSERVAT PRIN MARINARE ŞI AFUMARE

I.M. Pop, Gabriela Frunză

Rezumat
   Scopul acestui studiu a fost analiza comparativă a calităţii nutritive a două sortimente diferite de macrou (macrou marinat şi macrou afumat), pe baza compoziţiei chimice şi a valorii energetice. Au fost analizate 20 de probe de macrou (Scomber scomber) achiziţionate din magazine din Iaşi. Conţinutul în proteine, lipide, colagen, sare şi apă a fost determinat utilizând analizatorul automat Food Check (spectofotometru cu infraroşu); substanţele minerale au fost determinate prin calcinare, iar substanţele extractive neazotate şi valoarea energetică au fost stabilite prin calcul, folosind formule convenţionale. Rezultatele obţinute au fost prelucrate statistic, inclusiv prin analiza varianţei (ANOVA). Valorile medii determinate pentru macroul afumat au fost: 27,15% pentru lipide, 16,13% pentru proteină, 55,53% pentru apă, 2,29% pentru colagen, 3,83% cenuşă brută şi 3,82% pentru sare, în timp ce pentru macroul marinat valorile medii au fost: 7,75% lipide, 20,50% proteine, 71,05% apă, 3,85% colagen, 4,31% cenuşă brută şi 4,25% sare, evidenţiindu-se diferenţe semnificative pentru toţi parametrii analizaţi, diferenţe ce pot fi puse pe seama tehnologiilor diferite de producere (procesare şi conservare) a celor două sortimente analizate.

Cuvinte cheie: macrou, proteine, lipide, colagen, sare