Lipid Changes in Frozen Stored Fillets From Pre- And Postspawned Hake (Merluccius Hubbsi Marini)

Abstract

The lipid composition of frozen stored fillets from pre‐ and postspawned hake was studied. The total lipid (TL) content in the chloroform/methanol extract from unfrozen postspawned hake was four times higher than that of prespawned fish. After freezing, the TL content of postspawning hake muscle remained unchanged whereas the TL extracted from prespawning fish muscle increased about 90%. The TL extractability of muscle from fish in both different gonadal conditions was not affected by frozen storage. Lipolysis in frozen stored fillets from prespawned hake occurs principally by hydrolytic action on phospholipids (PL), and phosphatidylcholine was the main PL hydrolyzed. Triacylglycerols were the main substrates hydrolyzed in frozen stored fillets from postspawned hake. Freezing and frozen storage affected polyenoics and n‐3 fatty acids (FA). The decrease in the contents of n‐3 FA in fillets from postspawned hake was lower than that observed in fillets from prespawned fish.

Assessing the Functional Limitations of Lipids and Fatty Acids for Diet Determination: The Importance of Tissue Type, Quantity, and Quality

“…ω3PUFA S NS NS Decreased across fish in 8 months (Roldán et al, 2005) at −20 • C. Decreased in teleosts across 3 months at −12 • C (Polvi et al, 1991), and salmon at−10 • C and−20 • C (Refsgaard et al, 1998). Significant changes by freezer temperature (−20 or −80 • C) and by time spent in the freezer in 2 of 4 fish (Rudy et al, 2016).…”

“…PUFA S (0-1, 1-3) NS NS Decreased across 8 months in teleosts (Roldán et al, 2005). Decreased every 3 months for 1 year in mackerel (Paola and Isabel, 2015).…”

“…Several recent studies examining storage procedures have revealed significant species-and tissue-specific lipid and FA degradation over the course of several months held at −20 • C (Refsgaard et al, 1998;Roldán et al, 2005;Phleger et al, 2007;Sahari et al, 2014;Paola and Isabel, 2015;Rudy et al, 2016). To date, the focus of such investigations have remained limited to highly valued commercial teleost (Roldán et al, 2005;Paola and Isabel, 2015;Rudy et al, 2016) and cephalopod species (Gullian-Klanian et al, 2017). Despite this evidence of FA degradation, it remains unassessed for the many archived elasmobranch tissues stored over the period of months to years.…”

“…Additionally, FA studies often use tissue samples collected over a long period of time (e.g., 5 years- Davidson et al, 2011Davidson et al, , 20142 years-Rohner et al, 2013;12 yearsPethybridge et al, 2014 and3 years-Jaime-Rivera et al, 2014), providing another opportunity for unchecked FA degradation throughout these long periods of frozen storage. Several recent studies examining storage procedures have revealed significant species-and tissue-specific lipid and FA degradation over the course of several months held at −20 • C (Refsgaard et al, 1998;Roldán et al, 2005;Phleger et al, 2007;Sahari et al, 2014;Paola and Isabel, 2015;Rudy et al, 2016). To date, the focus of such investigations have remained limited to highly valued commercial teleost (Roldán et al, 2005;Paola and Isabel, 2015;Rudy et al, 2016) and cephalopod species (Gullian-Klanian et al, 2017).…”

Effect of refrigeration time on the lipid oxidation and fatty acid profiles of catfish (<em>Arius maculatus</em>) commercialized in Cameroon

“…Our results are in agreement with those obtained by Chaijan et al, (2006) who observed a decrease in PUFA during ice storage. Roldan et al (2005) detected a certain effect of storage after freezing in hake (Merluccius merluccius) fillets consisting of a decline in the n-3 fatty acid content, this being more evident in pre-spawned fish. Harris and Tall (1994) reported that fish contains high levels of highly unsaturated fatty acids and they are susceptible to oxidative rancidity.…”