Effect of smoking and gamma irradiation on the nutritional and sensory quality of Atlantic chub mackerel in Ghana

This study investigated the nutritional, color and sensory quality of smoked and irradiated Atlantic chub mackerel. Smoking significantly decreased the moisture but increased the protein contents. The total saturated fatty acids (SFAs) and polyunsaturated fatty acids (PUFAs) were significantly incre...

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Bibliographic Details
Published in:Radiation physics and chemistry (Oxford, England : 1993) England : 1993), 2022-11, Vol.201, p.110458, Article 110458
Main Authors: Asamoah, Eunice K., Nunoo, Francis K.E., Addo, Samuel, Nyarko, Josephine O., Acquah, Stanley A., Hyldig, Grethe
Format: Article
Language:English
Subjects:
Amino acid composition
Fatty acid composition
Gamma irradiation
Sensory analysis
Smoked fish
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Summary:This study investigated the nutritional, color and sensory quality of smoked and irradiated Atlantic chub mackerel. Smoking significantly decreased the moisture but increased the protein contents. The total saturated fatty acids (SFAs) and polyunsaturated fatty acids (PUFAs) were significantly increased (p 
ISSN:0969-806X
1879-0895
DOI:10.1016/j.radphyschem.2022.110458