Abstract

In this study the nutritional components of spiny eel obtained from Atatürk Dam Lake within the borders of Turkey by using fishing nets was investigated when it was fresh and after smoking process. While the quantity of the raw protein, raw fat, raw ash and carbohydrates in fresh spiny eel were determined as 19.88 ± 0.18%, 2.10 ± 0.62, 1.38 ± 0.24%, 0.07 ± 0.01%, respectively, it was ascertained that accounts were 36.69 ± 1.15%, 4.8 ± 0.28%, 13.76 ± 1.86%, 0.1 ± 0.01%,respectively after the hot smoking process and the changes were observed to be important (p<0.05). In the study, it was concluded that spiny eel was a crucial species meeting individual needs in terms of mineral substances such as Zn and Cu, beside being a good source of Fe. It was determined that it was poor in vitamin A, while it was rich in vitamin E as well. Besides, in the study, it was seen that thermal process applied during cooking and smoking had an effect of decreasing the quantity of essential fatty acids particularly such as EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). Along with this, considering that the fat content of materials, which would be used in smoking process and which was the main criteria for smoking technology, it was concluded that hot smoking process was not a suitable method for spiny eel that contains low fat and that it could be utilized by using alternative process methods.

Key words: Mastacembelus mastacembelus, spiny eel, hot smoking, nutritional components.