Changes in Proteins in Frozen Stored Fish

Brine freezing was applied to two small pelagic underutilised fish species (mackerel, Scomber scombrus; horse mackerel Trachurus trachurus). Rancidity development was studied during their frozen (-18ºC) storage up to 9 months and quality change results were compared to common freezing conditions (control treatment). Fish samples treated under brine freezing conditions showed a higher lipid oxidation development (peroxide value and thiobarbituric acid index) and worse marks on some sensory attributes (general aspect, odour and colour) than control fish. However, samples treated under brine freezing conditions provided a lower lipid hydrolysis development (free fatty acid formation) and better scores for consistency. Comparison between both fish species led to a higher secondary lipid oxidation formation (thiobarbituric acid index) for mackerel, while horse mackerel showed to be more prone to interaction compound formation (fluorescence detection); however, both fish species showed the same shelf-life times (3 and 5 months for brine and control freezing conditions, respectively). As a result of brine freezing conditions, an increase in NaCl content in white muscle of both species was observed. According to the results obtained

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“…Lipid hydrolysis is deemed important because of its high incidence on lipid oxidation [35,36] and on protein denaturation [37,38].…”

Section: Lipid Hydrolysismentioning

confidence: 99%

Effect of brine freezing on the rancidity development during the frozen storage of small pelagic fish species

Aubourg

Gallardo²

2004

Eur Food Res Technol

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“…However, changes in lipid structure and behavior could be responsible for the deterioration of muscle quality during frozen storage (Sikorski & Kołakowska, 1995). Table 1 shows changes in TBA-i (quality index) of blue shrimp muscle during frozen storage.…”

Section: Thiobarbituric Acid Index (Tba-i)mentioning

confidence: 99%

Quality changes during frozen storage of blue shrimp (Litopenaeus stylirostris) with antioxidant, α-tocopherol, under different conditions

Valencia-Pérez

Soto‐Valdez

Ezquerra‐Brauer

et al. 2015

Food Sci. Technol (Campinas)

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Fresh blue shrimp (Litopenaeus stylirostris) muscle was stored with antioxidants under different conditions: ANTIDX 2%, packed in bilayer film of polyamide-low density polyethylene film (PA-LDPE) with 2% α-tocopherol; ANTIDX 4%, packed in PA-LDPE film with 4% α-tocopherol; and ANTIDX-GLAZED, samples stored glazed with 2% α-tocopherol. Shrimps packed in PA-LDPE without α-tocopherol were used as CDNTRDL. All samples were stored at -20 °C for 120 days. As compared to the CDNTRDL, the shrimp stored with the antioxidant showed lower lipid oxidation (0.10-0.14 vs 1.58 mgMA/kg of muscle), lost less firmness and astaxanthin content. ANTIDX 2% and ANTIDX-GLAZED showed the lowest concentrations of formaldehyde (0.081-0.083 μM/g). There were no significant differences in color and sensory properties, but differences in the integrity of the muscle fibers were observed. The treatments with α-tocopherol maintained the shrimp muscle quality during frozen storage. However, no significant differences were found between these treatments.Keywords: Litopenaeus stylirostris; α-tocopherol; lipid oxidation; freezing; quality.Practical Application: Development of methods for quality preservation of seafood products during cold storage.

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“…The accumulation of FFA in fish muscle has no nutritional significance, but it is found undesirable due to secondary reactions, such as muscle texture changes, lipid oxidation enhancement and relation to off-odor development (Sikorski and Kolakowska, 1994;Refsgaard et al, 2000). In agreement to the present results obtained in the control samples, previous research on Chilean jack mackerel has shown an important lipid hydrolysis development during chilling (Roth et al, 2006) and frozen (Aranda et al, 2006) storage.…”

Section: Effect Of a Previous High Hydrostatic Pressure Treatment On mentioning

confidence: 99%

Effect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel (<i>Trachurus murphyi</i>)

Maluenda¹,

Roco²,

Tabilo‐Munizaga³

et al. 2013

Grasas y Aceites

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Changes in Proteins in Frozen Stored Fish

Cited by 101 publications

References 42 publications

Effect of brine freezing on the rancidity development during the frozen storage of small pelagic fish species

Effect of brine freezing on the rancidity development during the frozen storage of small pelagic fish species

Quality changes during frozen storage of blue shrimp (Litopenaeus stylirostris) with antioxidant, α-tocopherol, under different conditions

Effect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel (<i>Trachurus murphyi</i>)

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Changes in Proteins in Frozen Stored Fish

Cited by 101 publications

References 42 publications

Effect of brine freezing on the rancidity development during the frozen storage of small pelagic fish species

Effect of brine freezing on the rancidity development during the frozen storage of small pelagic fish species

Quality changes during frozen storage of blue shrimp (Litopenaeus stylirostris) with antioxidant, &#945;-tocopherol, under different conditions

Effect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel (<i>Trachurus murphyi</i>)

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Quality changes during frozen storage of blue shrimp (Litopenaeus stylirostris) with antioxidant, α-tocopherol, under different conditions