E. Zakipour Rahimabadi - University of Zabol
S. Faralizadeh - University of Zabol
A.A. Khanipour - Agricultural Research Education and Extension Organization Bandar Anzali

The effect of salting by different salt composition on fatty acid profile studied in hot smoked Black and Caspian Sea sprat, Clupeonella cultriventris. After initial prepare activities, samples were exposed to brining process within two salt concentrations including of ۱۰۰ % NaCl (treatment ۱ or T۱) and ۷۵ % NaCl- ۲۵ % KCl (treatment ۲ or T۲) under ۱۵% brine solution for ۳ hrs. The smoking process included turning the samples into drying and hot smokes by slow and high rates of smoking machine (Atmoos) set and packaged. Fatty acid profiles of treated samples were compared with fresh fish samples (control). Smoking process decreased the content of SFA and contemporary increased the content of PUFA in comparison to control samples. These changes were slightly higher in T۲. N-۳/n-۶ ratio of control samples (۷.۳۰) was increased in T۱ samples (۷.۷۱) and decreased in T۲ samples (۶.۸۶) after smoking process. Atherogenic index (AI) value was decreased after smoking process in both treatments with higher decrement for T۲. Thrombogenic index (TI) value was also decreased after smoking process in both treatments. Partial sodium replacement did not affect fatty acid composition, PUFAs content, AI and TI values.

Clupeonella cultriventris, Fatty acid profile, Sodium replacement, Hot smoking