Effect of Smoking on the Proximate Composition of Atlantic Mackerel (Scomber scombrus)

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Abstract
Fall (fat) and spring (lean) Atlantic mackerel (Scomber scombrus L.) were both used in a study of the effects of “hot” smoking on proximate composition. The AFOS‐Torry Mini Kiln and the method described in Advisory Note No. 82, Torry Research Station, Aberdeen, Scotland were employed. For particular comparisons both nonsmoked and smoked fish were taken from the same identical catch. The overall process resulted in an approximately 10% loss of protein. This was offset by the moisture loss, twice as much in the lean fish as in the fatter fish. The much higher fat content in and under the skin of fall fish acted as a protective barrier during smoking and helped diminish the moisture loss. The overall process, which included brining, led to an elevation of salt content.