Effects of Frying-Chilling-Reheating on the Lipid Content and Fatty Acid Composition of Cultured Sturgeon (<i>Huso huso</i>, Beluga) Fillets

This study was carried out to investigate the effect of pistachio green hull extract (PGHE) on growth, survival rates, body composition and oxidative spoilage of common carp fillet. Three hundred fish (11.65 AE 1.65 g) were divided into five dietary treatments with three replications, including 0, 0.5, 1.5, 4.5 and 9 g PGHE kg À1 of diet. No significant difference were observed in specific growth rate, food conversion rate, weight gain percentage, survival rate and body composition (i.e. moisture, protein, lipid and ash) between different treatments. By increasing the level of PGHE, amount of phenolic compounds in fish meat was elevated whilst peroxide value was reduced. The amount of phenolic compounds in fish fillet was significantly lower (P < 0.05) in control treatment in comparison with other treatments. Peroxide content for 9 g PGHE kg À1 diet treatment (6.15 AE 0.79 meq peroxide kg À1 oil) was significantly (P < 0.05) lower than control group (18.82 AE 1.93 meq peroxide kg À1 oil). Regression analysis of peroxide value indicated that minimum peroxide value obtains in 1187 mg gallic acid kg À1 diet. This study indicated that ethanolic extract of Pistachia vera hull can be considered as a supplement in fish diet to delay oxidative spoilage of common carp fillet.

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“…Oil peroxide value (PV) was measured according to Nikoo et al . (). About 0.3 g of fat was put into a 250‐mL flask with a stopper.…”

Section: Methodsmentioning

confidence: 97%

Effect of pistachio (Pistacia vera) hull extract on growth performance, body composition, total phenolic compound and fillets peroxide value of common carp,Cyprinus carpio

2015

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“…Numerous previous studies from many countries have focused on the effects of various treatments on fatty acid composition of different fish species [25][26][27]. The fatty acid composition of the mantle and tentacles of fresh and dried S. officinalis is shown in Tables 1 and 2.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Effect of Different Drying Procedures on the Nutritional Value of the Mantle and Tentacles of Sepia officinalis

Tir

Bejaoui

Chetoui

et al. 2017

J Americ Oil Chem Soc

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The aim of this work was to investigate the influence of two different drying methods, traditionally by sun and controlled temperatures of 45, 50, 60 and 70 °C and relative humidity of 20 and 30% on the chemical composition of Sepia officinalis. When compared to fresh samples, lipid content increased under both drying methods whereas protein levels significantly increased only under controlled conditions. Drying procedures increased the percentage of saturated fatty acids mainly in sun‐dried samples and at high temperature (70 °C). A significant decrease in the amount of polyunsaturated fatty acids was detected in sun‐dried samples. No significant differences were found between the levels of polyunsaturated fatty acids of fresh cuttlefish and those under controlled conditions. The highest value of malondialdehyde in mantles was observed in sun‐dried samples, while in tentacles the highest level was seen at 70 °C. The highest level of advanced oxidation protein products was noted in traditionally sun‐dried samples. The results obtained showed that 45–50 °C and 20–30% humidity conserved the value of proteins and lipids more than traditional drying. Results of this study may be suitable for developing a reliable industrial index.

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Effect of refrigeration and reheating on the lipid oxidation and volatile compounds in silver carp surimi gels

Huang,

Yin,

Xiong

et al. 2024

J Sci Food Agric

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BACKGROUNDAs unsaturated and saturated aldehydes, ketones are known to be responsible for off‐odors in surimi products, and they are mainly derived from lipid oxidation. Because surimi‐based products are rich in unsaturated fatty acids, they are prone to producing off‐odors during the refrigeration and reheating processes, which are common treatments for leftovers. The present study investigated the color, lipid oxidation productions, fatty acid profiles and volatile components in surimi gels during refrigeration at 4 °C for 3 days with multiple reheating.RESULTSThe results revealed that the accumulation rate of hydroperoxides was higher in the refrigeration stage, whereas the decomposition rate was higher during reheating in surimi gels. Both refrigeration and reheating treatments promoted conjugated diene values, acid values and carbonyl values. Nevertheless, reheating treatment decreased tohiobarbituric acid reactive substances and whiteness. The contents of unsaturated fatty acids, especially α‐linolenic acid, arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid, were reduced, whereas the contents of saturated fatty acids increased during refrigeration and multiple reheating. The unsaturated fatty acids were lost as a result of their oxidative deterioration. The volatile components profile showed that the accumulation of volatile components mainly occurred in the refrigeration stage. Multivariate data analysis was utilized to further clarify whether the off‐odors in surimi gels were mainly generated in refrigeration.CONCLUSIONRefrigeration and reheating both contributed to lipid oxidation and the generation of volatile compounds in surimi gels, but the off‐odors were mainly generated during refrigeration. This research provides a novel understanding of the formation of food odors in processing. © 2024 Society of Chemical Industry.

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Effects of Frying-Chilling-Reheating on the Lipid Content and Fatty Acid Composition of Cultured Sturgeon (Huso huso, Beluga) Fillets

Cited by 4 publications

References 31 publications

Effect of pistachio (Pistacia vera) hull extract on growth performance, body composition, total phenolic compound and fillets peroxide value of common carp,Cyprinus carpio

Effect of pistachio (Pistacia vera) hull extract on growth performance, body composition, total phenolic compound and fillets peroxide value of common carp,Cyprinus carpio

Effect of Different Drying Procedures on the Nutritional Value of the Mantle and Tentacles of Sepia officinalis

Effect of refrigeration and reheating on the lipid oxidation and volatile compounds in silver carp surimi gels

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