Effects of frozen storage on lipid freshness parameters and some functional properties of oil sardine (Sardinella longiceps) mince

Verma, Jitendra Kumar; Srikar, L. N.; Sudhakara, N S; Sarma, Jadav

doi:10.1016/0963-9969(95)93336-s

Cited by 47 publications

(37 citation statements)

References 11 publications

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“…gadoids) where greater changes in texture occur than in fatty and semi-fatty fish (Barroso et al, 1998). In addition, lipid oxidation is one of the major causes of deterioration in the quality of fish and fish products during frozen storage (Mackie, 1993;Verma et al, 1995). Oxidative deterioration of lipids can directly affect quality characteristics such as color, flavor, texture, nutritive value and safety (Wang, 2009).…”

Section: Introductionmentioning

confidence: 99%

Change In Proximate Composition And Microbial Count By Low Temperaturepreservation In Fish Muscle Of Labeo Rohita(HamBuch)

Gandotra¹

2012

IOSJPBS

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Abstract:The study was designed to investigate the effect of low temperature preservation on the chemical and microbial profile of fish muscle (Labeo rohita) stored for a period of twenty one days. The proximate composition and microbiological analyses were carried out at 7 days interval on muscle of fish during frozen storage. It was found that the protein, lipid, moisture and ash contents decreased significantly (P < 0.05) during the entire storage period. In fresh (unfrozen) day. Thus, a significant quality loss was observed in fish during storage. However, the present frozen conditions retained the fish under acceptable microbial conditions for human consumption up to 14 th day beyond which it became unfit for human consumption.

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Section: Introductionmentioning

confidence: 99%

Change In Proximate Composition And Microbial Count By Low Temperaturepreservation In Fish Muscle Of Labeo Rohita(HamBuch)

Gandotra¹

2012

IOSJPBS

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“…Lipid damage studies during the frozen storage have been mostly focused in fatty fish species (3)(4)(5). In the case of lean fish such as gadoid species, quality loss has been mainly associated to formaldehyde (FA) formation; however, lipid hydrolysis and oxidation have shown to occur and become an important factor of fish acceptance (6,7), as influencing protein denaturation, texture changes and functionality loss (8)(9)(10).…”

Section: Introductionmentioning

confidence: 99%

Differential lipid damage in various muscle zones of frozen hake ( Merluccius merluccius )

Aubourg¹,

Rey-Mansilla²,

Sotelo³

1999

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

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SUMMARYA comparison of the lipid damage produced in different hake zones was carried out during the frozen storage at -11°C and -18°C. Three light muscle zones and the dark muscle were considered. Lipid oxidation (conjugated dienes; thiobarbituric acid index, TBA-i; fluorescence formation) and hydrolysis (free fatty acids, FFA) were determined.The most predominant lipid damage in all zones was hydrolysis, reaching at the end of the storage values round 40% (for the light muscle zones) and 12% (for the dark muscle) of total lipids at -11°C. Significant (p<0.05) correlation values (r = 0.67-0.85) relationships between the frozen storage time and the FFA content were obtained for the four muscle zones at both temperatures. A comparison of regression lines slopes in the different zones showed that a lower (p<0.05) lipolitic activity was produced in the dark muscle compared to the three light zones at both temperatures. A low lipid oxidation development was produced in the three light muscle parts so that no significant differences between themselves could be assessed. However, the dark muscle showed a higher oxidation development (TBA-i and fluorescence formation) as a result of a higher lipid content and the presence of prooxidant constituents.

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“…It has been reported that PV of sardine oil stored at -20℃ increased from 4.12 to 18.6 meq oxygen/kg during frozen storage for 150 days (Verma et al, 1995). In another study, PV of whole fish of whiting (Merluccius mediterraneus) and horse mackerel (Trachurus trachurus) stored at -18℃ for one year showed an increase from 3.46 and 8.46 to 28.3 and 24.8 meq oxygen/kg, respectively (Simeonidou et al, 1997).…”

Section: Resultsmentioning

confidence: 92%

Storage Stability of Fish Oil from Langkawi Island, Malaysia

Jaswir¹,

Osman²,

Khatib³

et al. 2009

FSTR

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Fish oils extracted from 6 species of marine fin fish caught from Pulau Tuba area, near Langkawi Island, a famous tourism destination in Malaysia, were evaluated for their oxidative stability during storage at both -27 and 4℃. The five fish species were "kerisi" (threadfin breams,sScomberomorus commersoni), "kerapu" (groupers, Cynoglossus lingua), "kembong" (Indian mackerel, Psettodes crumei), "gelama kling" (drum-croaker-jewfish, Pristipomodes typus), and "tinggiri batang" (Spanish mackerels, Scolidon sorrakowah). Results showed that stability of oils stored at -27℃ was better than that of oils stored at 4℃. Iodine value (IV) of oils decreased during storage, while other parameters, namely peroxide value (PV), anisidine value (AnV), acid value (AV) and thiobarbituric acid (TBA) value increased. However, the rate of quality deterioration of oil samples was relatively low, as shown by very little changes in fatty acid profiles of the oil, meaning that both storage temperatures might be used for storage purposes of fish oil.

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Effects of frozen storage on lipid freshness parameters and some functional properties of oil sardine (Sardinella longiceps) mince

Cited by 47 publications

References 11 publications

Change In Proximate Composition And Microbial Count By Low Temperaturepreservation In Fish Muscle Of Labeo Rohita(HamBuch)

Change In Proximate Composition And Microbial Count By Low Temperaturepreservation In Fish Muscle Of Labeo Rohita(HamBuch)

Differential lipid damage in various muscle zones of frozen hake ( Merluccius merluccius )

Storage Stability of Fish Oil from Langkawi Island, Malaysia

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