Changes in content of selenium and taurine, and the alteration of fatty acid profile have been studied in African catfish fillets subjected to a commercial cold- or hot smoking process. Selenium content and the fatty acid profile did not change significantly during neither of the smoking procedures. Losses of taurine were 32 and 19 % during cold-smoking and hot-smoking, respectively. Significantly more taurine was lost during cold-smoking (P <0.05), probably due to the prolonged brining and smoking procedure. The results support conclusions from other studies, showing that low molecular water soluble components are more susceptible to losses during processing of seafood.
|Journal||Archiv für Lebensmittelhygiene|
|Publication status||Published - 2010|
- heart-disease mortality
- 16 countries