Biochemical characteristics of zooplankton entering Atlantic mackerel processing plants in Iceland as side-catch

Overview
TitleBiochemical characteristics of zooplankton entering Atlantic mackerel processing plants in Iceland as side-catch
AuthorsEysteinsson ST, Jónasdóttir SH, Gislason A, Arason S, Gudjónsdóttir M
TypeJournal Article
Journal NameFood research international (Ottawa, Ont.)
Volume137
IssueN/A
Year2020
Page(s)109644
CitationEysteinsson ST, Jónasdóttir SH, Gislason A, Arason S, Gudjónsdóttir M. Biochemical characteristics of zooplankton entering Atlantic mackerel processing plants in Iceland as side-catch. Food research international (Ottawa, Ont.). 2020 Nov; 137:109644.

Abstract

The Northeast Atlantic mackerel (Scomber scombrus) is a zooplanktivorous fish with its main summer feeding grounds in the waters around Iceland. The zooplankton in the stomachs of the caught fish causes several problems during processing due to the high enzyme activity of the zooplankton. The aim of the study was to evaluate the chemical characteristics of zooplankton that accompanies mackerel as a side-catch and stomach fullness as affected by catching year, season, catching zone, and catching method over three mackerel seasons from 2016 to 2018. Species identification by the fatty acid tropic marker method (FATM) was also applied within the zooplankton rich side-stream. FATM analysis indicated that the majority of the zooplankton mass belonged to Calanus finmarchicus. The lipid composition of the zooplankton rich side-stream varied between years but was rich in monounsaturated, as well as polyunsaturated fatty acids (PUFA), such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The results suggest that the zooplankton rich side-stream from mackerel caught in Icelandic waters has the potential for further sustainable processing into valuable nutrients.

Properties
Additional details for this publication include:
Property NameValue
Journal CountryCanada
Publication TypeJournal Article
Language Abbreng
LanguageEnglish
CopyrightCopyright © 2020 Elsevier Ltd. All rights reserved.
DOI10.1016/j.foodres.2020.109644
Elocation10.1016/j.foodres.2020.109644
PIIS0963-9969(20)30669-4
Journal AbbreviationFood Res Int
Publication Date2020 Nov
eISSN1873-7145
ISSN1873-7145
Publication ModelPrint-Electronic
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PMID: PMID:33233223