Peer-reviewed articles

Seasonal and geographical variation in chemical composition and lipid stability of Atlantic mackerel (Scomber scombrus) caught in Icelandic waters

Authors: Romotowska, PE, Karlsdottir, MG, Gudjonsdottir, M., Kristinsson, HG, & Arason, S.

Version: Journal of Food Composition and Analysis

Publication year: 2016


Atlantic mackerel (Scomber scombrus) appears in Icelandic waters during its heavy feeding period, resulting in variation in product quality. Fish caught at different times during the summers of 2012 and 2013 (July, August, September) and at different sites of the Icelandic fishing area (East, Northeast, South and Southeast) were analyzed. Measurements of lipid and water content, fatty acid composition, lipid hydroperoxide (PV), thiobarbituric reactive substances (TBARS) and free fatty acids (FFA) were studied with the aim of investigating whether this raw material was suitable for the production of high quality products for human consumption. In general, samples collected during the summer of 2012 showed a better condition than fish from 2013. The results indicated seasonal variation in lipid content and rancidity development. The lowest rancidity values were observed in the middle of the Icelandic catching season, indicating that this raw material was best suited for production of high quality products. Moreover, geographical variation of the mackerel catches had an impact on the saturation of the fatty acids, and appeared as follows: East> Northeast.

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