Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage

Sádecká J., Tóthová J. (2007): Fluorescence spectroscopy and chemometrics in the food classification − a review. Czech J. Food Sci., 25: 159-173.This review deals with the last few years' articles on various fluorescence techniques (conventional, excitation-emission matrix, and synchronous fluorescence spectroscopy) as a tool for the classification of food samples. Chemometric methods as principal component analysis, hierarchical cluster analysis, parallel factor analysis, and factorial discriminate analysis are briefly reminded. The respective publications are then listed according to the food samples: dairy products, eggs, meat, fish, edible oils, and others.

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“…Fluorescence spectrometry was used to measure lipid oxidation products during frozen fish storage (Aubourg & Medina 1999;Duflos et al 2002).…”

Section: Fishmentioning

confidence: 99%

Fluorescence spectroscopy and chemometrics in the food classification - a review

Sádecká¹,

Tóthová²

2007

Czech J. Food Sci.

184

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“…However, for flounder, such dynamic growth occurred as late as after day 12 of storage. Similar studies were conducted for cod by Aubourg and Medina (1999) who assessed the effects of freeze-storage at two different temperatures on the changes in lipid quality. These authors found a strong correlation between time and temperature of storage, and growth rate of primary products of lipid oxidation in cod flesh.…”

Section: Discussionmentioning

confidence: 85%

Comparative analysis of the quality parameters and the fatty acid composition of two economically important Baltic fish: cod, Gadus morhua and flounder, Platichthys flesus (Actinopterygii) subjected to iced storage

Tokarczyk¹,

Bieńkiewicz²,

Suryn³

2017

Acta Ichthyol. Piscat.

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Tokarczyk G., Bienkiewicz G., Suryn J. 2017. Comparative analysis of the quality parameters and the fatty acid composition of two economically important Baltic fish: cod, Gadus morhua and flounder, Platichthys flesus (Actinopterygii) subjected to iced storage. Acta Ichthyol. Piscat. 47 (3): 249-258.Background. During ice storage of fish a series of biochemical changes occur at a relatively rapid pace. The changes involve both nitrogen compounds and the lipid fraction. Lipid damage, through hydrolysis and oxidation reactions, can lead to important losses in nutritive value and quality during chilled storage. Oxidised lipids are a source of free radical compounds and highly reactive peroxides. The aim of this study was to assess the quality of two economically valuable species of Baltic fish, especially the quality of lipids, during storage in ice. Materials and methods. The analysis involved two Baltic fish: cod, Gadus morhua Linnaeus, 1758-a lean fish (about 1% of fat in flesh) and flounder, Platichthys flesus (Linnaeus, 1758)-an average-fat fish (about 4% of fat in flesh). Descriptive testing was used for quality determination of fish and the chemical changes of nitrogen compounds (TVB-N)(Total volatile bases nitrogen) and lipids (PV-peroxide value and AsV-anisidine value) were analysed. Changes of FA (fatty acids) were based on the qualitative interpretation of chromatograms. Results. In cod, peroxide value reached after 10 days a value of 45.47 mg O* • 100 g -1 of lipids. In flounder peroxide value reached the maximum of 26.98 mg O* • 100 g -1 after 12 days. The initial anisidine values did not differ significantly and remained at a similar level during storage. It was found that the most significant changes involved loss of EPA. After fifteen days flounder lost approximately 6.81 mg of EPA • g -1 of fat (about 10% of initial amount), whereas cod about 9 mg EPA • g -1 of fat (about 26.5% of initial amount). The observed loss of DHA was much lower, in particular in flounder. Conclusion. Different dynamics of oxidative changes were observed. In cod primary oxidation products increased linearly but in flounder such dynamic growth occurred after 12 days of storage still being almost twice as low as that of cod. No significant differences were observed in the secondary oxidation products between the fish. The level of PUFA and especially the level of EPA and DHA decreased. The loss of PUFA were higher in the lipid fraction of cod than flounder and were respectively about 2 pp and about 0.4 pp for each day of storage. Moreover, the dynamics of loss of EPA was greater than DHA.

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“…In previous research (Shewfelt, 1981;Whittle et al, 1990;Aubourg and Medina, 1999), free fatty acid formation has shown to increase with storage temperature under frozen and refrigerated conditions as a result of endogenous enzyme activity and microbial development. In the present case, in spite of the lower temperature for individuals kept under I conditions (0-1 o C), those stored under S conditions (4 o C) showed a lower hydrolysis development as a result of the NaCl presence.…”

Section: Lipid Hydrolysismentioning

confidence: 94%

“…Fluorescence formation (Perkin-Elmer LS 3B) at 327/415 nm and 393/463 nm was studied as described previously (Aubourg and Medina, 1999;Aubourg, 2001). The relative fluorescence (RF) was calculated as follows: RF = F/F st , where F is the fluorescence measured at each excitation/emission pair, and F st is the fluorescence intensity of a quinine sulphate solution (1 mg/ ml in 0.05 M H 2 SO 4 ) at the corresponding wavelength.…”

Section: Interaction Compound Formationmentioning

confidence: 99%

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Lipid damage development in anchovy (<i>Engraulis encrasicholus</i>) muscle during storage under refrigerated conditions

Chaouqy¹,

Gallardo²,

Marrakchi³

et al. 2008

Grasas y Aceites

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RESUMEN Desarrollo de la alteración lipídica en músculo de anchoa (Engraulis encrasicholus) durante su conservación en refrigeración.Se estudió la evolución de la alteración lipídica en mús-culo de anchoa (Engraulis encrasicholus) bajo distintas condiciones de conservación. Anchoa fresca fue tratada con sal (condición S), hielo (condición I) y con hielo-sal (condición IS) y almacenada en cámara refrigerada (4 o C), procediéndose a su análisis los días 0, 2, 4, 6, 8, 10 y 12 de almacenamiento. Se observó un fuerte desarrollo de hidrólisis lipídica en todas las condiciones de conservación, aunque la presencia de sal significó una inhibición parcial (p < 0.05) de dicha vía de alteración (condiciones S e IS). Asimismo, la oxidación primaria reflejó valores menores (p < 0.05) para pescado conservado en la condición I. Este resultado fue corroborado por una menor formación de compuestos de interacción entre lípidos oxidados y proteínas (menor desarrollo de fluorescencia y pardeamiento). Se concluye un mayor desarrollo de la oxidación lipídica como resultado de la presencia de sal (condiciones S e IS).PALABRAS CLAVE: Anchoa -Calidad -Hidrólisis lipídi-ca -Hielo -Oxidación lipídica -Sal. SUMMARY Lipid damage during anchovy refrigerated storage.The evolution of lipid damage in anchovy (Engraulis encrasicholus) muscle was studied under different storage conditions. Fresh anchovy was exposed to salt (S condition), ice (I condition) and salt-ice (IS condition), kept in a refrigerated room (4 o C), and analyzed at days 0, 2, 4, 6, 8, 10 and 12 of storage. A strong hydrolysis development could be assessed for all storage conditions, although a partial hydrolysis inhibition (p < 0.05) could be attained as a result of the presence of salt (S and IS conditions). In contrast, a lower (p < 0.05) primary lipid oxidation compound formation could be observed for individuals kept under I conditions. This conclusion was confirmed by the interaction compound formation study (fluorescence and browning developments) between oxidized lipids and protein-type molecules. Accordingly, a higher lipid oxidation was inferred as a result of NaCl addition to fish (S and IS conditions).

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Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage

Cited by 85 publications

References 31 publications

Fluorescence spectroscopy and chemometrics in the food classification - a review

Fluorescence spectroscopy and chemometrics in the food classification - a review

Comparative analysis of the quality parameters and the fatty acid composition of two economically important Baltic fish: cod, Gadus morhua and flounder, Platichthys flesus (Actinopterygii) subjected to iced storage

Lipid damage development in anchovy (<i>Engraulis encrasicholus</i>) muscle during storage under refrigerated conditions

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