From farm to fork: lipid oxidation in fish products. A review

Abstract

Lipid oxidation is a very complex and important event threatening the quality of foods especially of those containing highly unsaturated fats. Fish are the main source of polyunsaturated fatty acids that, unfortunately, are highly susceptible to degradation process, such as oxidation. Fish supply chain generally involves many steps and each of them together with their interaction might play a central role in muscle quality maintenance. From this review emerged that antioxidants supplementation diet can play a central role to limit the detrimental effects of stress (preslaughter or at killing) and storage. In this sense, lycopene shows the best antioxidant activity during stressful conditions while a-tocopherol acts preferentially in long-term frozen storage. Stress just before or at slaughter can greatly threaten flesh quality both immediately and after storage by inducing numerous metabolic pathways, that often involve the production of very reactive molecular species, such as hydroperoxides. A common operation such as bleeding can significantly reduce both reactive molecules and haemoglobin (Hb), which is recognised as a great pro-oxidant. Temperature and duration are two critical points of storage phase which has to be considered even by consumers. Frozen storage at very low temperatures (À30 C, À40 C) confirms to be the best storage practise. Finally, cooking can compromise aromatic profile of cooking fillets. Thus, feeding antioxidant, reducing stress both during pre-slaughter practise and at killing, good storage practises, if associated with an appropriate cooking method (low temperature, short time) seems to be the clues for preserving the fragile lipid fraction from farm to fork. ARTICLE HISTORY

Relationship between lipid and protein oxidation in fish

“…The effect of lipid oxidation in muscle food (Estévez & Cava, ) and seafood (Secci & Parisi, ; Mariutti, & Bragagnolo, ) and protein oxidation (Estévez, ; Soladoye, Juarez, Aalhus, Shand, & Estevez, ) has been reviewed extensively whereas correlation between the lipid and protein oxidation has not really been touched upon in a review.…”

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

“…Deoxygenated or oxidized hemoglobin, which are prooxidants mostly found in the blood of fish, are responsible for accelerated lipid oxidation (Undeland, Hall, Wendin, Gangby, & Rutgersson, ). Bleeding could lower lipid oxidation, associated with the decreased prooxidant present in the blood (Maqsood, Benjakul, Abushelaibi, & Alam, ; Secci & Parisi, ). Apart from the off‐flavor development in seafood, loss of functionality, as a result of protein oxidation, occurs when secondary oxidation products react with proteins, amines, and peptides (Estévez & Luna, ).…”

1H LF‐NMR Energy Relaxation Time Characterization of the Chemical and Morphological Structure of PUFA‐Rich Linseed Oil During Oxidation With and Without Antioxidants

“…Lipid oxidation affects the nutritional quality, palatability, and toxicity of edible oils and foods . Oxidation is influenced by the oil's fatty acid composition, its internal morphological arrangements, crude to refined oil processing steps, heat or light energy and the presence of transition metals, peroxides, thermally oxidized compounds, pigments, and antioxidants .…”