Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage

Abstract

a b s t r a c tLipid oxidation of horse mackerel (Trachurus trachurus) patties covered with fish gelatin-based films containing a borage seed extract were evaluated, including commonly used analytical indexes (peroxide value, thiobarbituric acid reactive substances, polyene ratio), as well as determination of volatile compounds, quantitation of oxidized triacylglycerols and analysis by Fourier transform infrared (FTIR) spectroscopy, during 240 days of frozen storage and subsequent thawing and 4 days-chilling. Vacuum packaged-patties and control uncovered patties were also tested for comparative purposes. Methods applied to evaluate lipid oxidation in extracted lipids, i.e. peroxide value, quantitation of oxidized triacylglycerols and FTIR, clearly provided a better picture of the oxidation progress and led to similar conclusions. Film had protective effects on lipid oxidation of horse mackerel patties throughout frozen storage and particularly after thawing and chilled storage. Furthermore, when compared to vacuum packaging, film was found to be similarly effective until advanced stages of oxidation were reached and exerted enhanced protection once samples were thawed and exposed to air oxygen under chilling temperature; with the additional advantage of increasing the antioxidant capacity of muscle.

Lipid Oxidation of Catfish (<i>Arius maculatus</i>) after Cooking and Smoking by Different Methods Applied in Cameroon

“…Crude lipids extracted from horse catfish were also characterized by FTIR (Figure 1). Generally, the FTIR spectrum exhibited similar regions of functional groups vibrations as reported previously for mackerel fish lipids [42], farmed salmon fillets lipids [43], as well as for some vegetable oils [44].…”

“…The bands appearing at 975 cm −1 are related to the vibration in the molecules analyzed double bonds trans. Guiménez et al [42] have found this peak at about 968 cm −1 in the study of oxidation of mackerel oil. In the Figure 1 above, this peak is not visible.…”

“…The weak band associated with hydroxyl groups newly formed during the oxidation appears in the appeared at the same wavenumber in salmon lipids [43]. The two peaks just below 3000 (2924 and 2853 cm [42] when analyzing the state oxidation of mackerel lipids. The stretching vibration band assignable to the C=O group of triglycerides was found at around 1750 cm…”

“…These results were coincidental with the decrease in peroxide value obtained during chemical analysis. A reduction in the degree of lipid unsaturation due to eventual oxidative process after cooking methods could be evidenced by monitoring the peak at 3010 cm −1 (3012 cm −1 in mackerel fish oil; [42]). At this wave number, control sample had the higher band and suggests that it has a higher cis double bond, while fried sample had a weak band.…”

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

“…It has also been used for the analysis of edible oils [124], horse mackerel patties [125] and canned tomato juice [126], in combination with other analytical methods which lead to similar conclusions, and therefore providing marker bands to improve the understanding of chemical changes taking place during processing and storage.…”