Effect of processing and storage on nutritionally important fatty acids in fish

In order to determine the effect of processing and storage on nutritionally important fatty acids (i.e. essential fatty acids and eicosapentaenoic acid and docosahexaenoic acids) in fish lipid, mackerel (Scomber scombrus) was subjected to the following preservation methods: canning, frozen storage of fillets, frozen storage of mince, salting and drying of mince and silage production. Processing and storage were carried out on left fillets with the right fillets being used as controls. [Continues.]