Chemical methods for measuring changes in freeze stored fish: A review

Quaranta, Hugo O.; Perez, Silvia S.

doi:10.1016/0308-8146(83)90061-4

Cited by 6 publications

(6 citation statements)

References 48 publications

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“…A similar behavior was obtained at -10°C (Table 2), where a significant increase was obtained after 10 d of storage. Ac- cording to previous experiences (34,35), TBA-i is an accurate way of assessing quality changes during frozen storage time. Lipid hydrolysis was measured by FFA.…”

Section: Resultsmentioning

confidence: 60%

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Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection

Aubourg

Sotelo

Pérez‐Martín

1998

J Americ Oil Chem Soc

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The formation of fluorescent compounds was tested as a quality assessment during the frozen storage of sardine at -18°C (up to 24 mon) and at -10°C (up to 120 d). The fluorescence ratio between two excitation/emission maxima (393/463 and 327/415 nm) was studied in the aqueous (δF aq ) and organic (δF or ) extracts after Bligh and Dyer extraction of the white muscle. Fluorescence results were compared to common quality indices [total volatile base-nitrogen (TVB-N); conjugated dienes; thiobarbituric acid index (TBA-i); and free fatty acids (FFA)]. δF aq showed good correlations with storage time (r = 0.80 and r = 0.72 at -18 and -10°C, respectively) and TBA-i (r = 0.92 and r = 0.81). Principal-component analysis grouped δF aq with quality indices that are sensitive for the assessment of fish damage during frozen storage at both temperatures . According to these results, fluorescence detection of interaction compounds in the aqueous phase can provide an accurate method to assess quality differences during frozen storage of fish. JAOCS 75, 575-580 (1998).

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Section: Resultsmentioning

confidence: 60%

“…At −10°C, differences were observed after 3 and 25 d of storage. According to previous experiences (34,36), FFA formation as a result of lipid hydrolysis (triglyceride and phospholipid classes) has provided a suitable means for assessment of fish damage during frozen storage.…”

Section: Resultsmentioning

confidence: 99%

Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection

Aubourg

Sotelo

Pérez‐Martín

1998

J Americ Oil Chem Soc

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“…In all cases, satisfactory correlation values were obtained with storage time (Tabs. 2, 3), so that this quality index can be considered an accurate tool for assessing quality loss, according to previous research [9,31].…”

Section: Lipid Hydrolysismentioning

confidence: 98%

Lipid damage during frozen storage of Gadiform species captured in different seasons

Aubourg

Lago

Sayar

et al. 2007

Euro J Lipid Sci & Tech

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Quality loss of two gadiform fish species (blue whiting, Micromesistius poutassou; hake, Merluccius merluccius) during frozen storage (-30 and -10 7C; up to 12 months) was studied. For this, hydrolytic (formation of free fatty acids, FFA) and oxidative (conjugated dienes, peroxide and interaction compound formation) lipid damage were analysed. For both species, individual fishes captured in two different trials (May and November) were considered. Increasing (p ,0.05) lipid hydrolysis and oxidation (peroxide and interaction compound formation) were observed for all kinds of samples throughout the frozen storage. Interaction compound detection by fluorescence analysis showed the best correlation values with storage time. Some higher (p ,0.05) hydrolysis development could be observed in hake captured in May than in its counterpart from the November trial, while frozen blue whiting did not provide definite differences for FFA formation between both trials. Concerning peroxide formation, higher (p ,0.05) values were obtained for individual blue whiting and hake captured in November when compared to their corresponding May fish for both frozen storage conditions. Interaction compound formation was also found to be higher (p ,0.05) for November hake fish than for its counterpart captured in May, while blue whiting did not provide definite differences between trials.

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“…However, at -10ºC, a progressive increase with the storage time was observed leading at the end of the experiment to a 55.75% value for the FFA proportion in the lipid fraction; sharp increases occurred at months 1 and 5. According to previous experiments (Quaranta and Pérez, 1983;de Koning and Mol, 1991), FFA formation as a result of lipid (triglyceride and phospholipid classes) hydrolysis has provided a suitable means for assessment of fish damage during frozen storage. The PV at -30ºC was only slightly different during the first nine months of storage (Table 1); a sharp increase was observed at month 12, although the PV obtained (9.32) was relatively low (Pérez-Villarreal and Howgate, 1991;Vidya Sagar Reddy et al, 1992) as a result of the preservative effect on fillets of the storage temperature.…”

Section: Lipid Hydrolysismentioning

confidence: 99%

Lipid damage detection during the frozen storage of an underutilized fish species

Aubourg

1999

Food Research International

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Chemical methods for measuring changes in freeze stored fish: A review

Cited by 6 publications

References 48 publications

Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection

Assessment of quality changes in frozen sardine (Sardina pilchardus) by fluorescence detection

Lipid damage during frozen storage of Gadiform species captured in different seasons

Lipid damage detection during the frozen storage of an underutilized fish species

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