Lipid damage detection during the frozen storage of an underutilized fish species

Aubourg, Santiago P.

doi:10.1016/s0963-9969(99)00123-4

Cited by 50 publications

(54 citation statements)

References 30 publications

(11 reference statements)

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“…3, 4) was observed in all kinds of frozen fish. This increase was higher (p ,0.05) in the case of samples stored at -10 7C than in their corresponding fish individuals stored at -30 7C, according to a preservative effect of temperature on lipid damage as previously reported for gadiform fish species [13,30].…”

Section: Tab 4 CD (Absorption Coefficient) Formation In Frozen (supporting

confidence: 77%

“…1, 2), an important FFA formation (p ,0.05) with time was observed for samples stored at -10 7C, while a partial inhibition of lipid hydrolysis could be outlined by lowering the storage temperature to -30 7C. According to previous research carried out on frozen lean fish species [13,30], hydrolytic activity has been shown to be sensitive to storage time and temperature. In all cases, satisfactory correlation values were obtained with storage time (Tabs.…”

Section: Lipid Hydrolysismentioning

confidence: 79%

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Lipid damage during frozen storage of Gadiform species captured in different seasons

Aubourg

Lago

Sayar

et al. 2007

Euro J Lipid Sci & Tech

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Quality loss of two gadiform fish species (blue whiting, Micromesistius poutassou; hake, Merluccius merluccius) during frozen storage (-30 and -10 7C; up to 12 months) was studied. For this, hydrolytic (formation of free fatty acids, FFA) and oxidative (conjugated dienes, peroxide and interaction compound formation) lipid damage were analysed. For both species, individual fishes captured in two different trials (May and November) were considered. Increasing (p ,0.05) lipid hydrolysis and oxidation (peroxide and interaction compound formation) were observed for all kinds of samples throughout the frozen storage. Interaction compound detection by fluorescence analysis showed the best correlation values with storage time. Some higher (p ,0.05) hydrolysis development could be observed in hake captured in May than in its counterpart from the November trial, while frozen blue whiting did not provide definite differences for FFA formation between both trials. Concerning peroxide formation, higher (p ,0.05) values were obtained for individual blue whiting and hake captured in November when compared to their corresponding May fish for both frozen storage conditions. Interaction compound formation was also found to be higher (p ,0.05) for November hake fish than for its counterpart captured in May, while blue whiting did not provide definite differences between trials.

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Section: Tab 4 CD (Absorption Coefficient) Formation In Frozen (supporting

confidence: 77%

Section: Lipid Hydrolysismentioning

confidence: 79%

Lipid damage during frozen storage of Gadiform species captured in different seasons

Aubourg

Lago

Sayar

et al. 2007

Euro J Lipid Sci & Tech

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“…This range is due to variations in individual fish and not arising from antioxidant treatment or frozen storage time. Present results were lower than for leaner fish species (blue whiting, cod and haddock) (Aubourg, 1999;Aubourg & Medina, 1999) and higher than for fattier fish species (sardine) . At each sampling time, fish were thawed and analysed in the same session.…”

Section: Composition Analysiscontrasting

confidence: 76%

Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage

Lugasi

Losada

Hóvári

et al. 2007

LWT - Food Science and Technology

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Plant extract treatments have largely shown a positive effect on inhibiting the quality loss during the frozen storage of minced and filleted fish products. In the present case, the effect of a plant extract on a whole fish product was checked. For it, whole fresh horse mackerel was soaked in a commercial extract solution during 60 min and then kept frozen up to 12 months at À20 1C. Sampling was carried out on the initial material and at months 1, 3, 5, 7, 9 and 12. Two parallel experiments consisting on untreated fish (Blank Control) and water treated fish (Water Control) were carried out in the same conditions. Lipid damage was measured by lipolysis development (free fatty acid formation), rancidity development (conjugated dienes (CDs), secondary oxidation compounds, fluorescent compounds and cholesterol oxides) and sensory (odour, firmness and colour) analyses. As a result of the previous plant extract treatment, better odour and colour scores were obtained that led to a larger shelf-life time (7 months) than in the two controls (5 months), according to the sensory analysis. Water treatment of fish (Water Control) also showed some better results in sensory (odour and colour) analysis than the Blank Control, that could be related to the elimination of some prooxidant molecules included in fish. Some biochemical indices (CDs and free fatty acids) also provided a damage inhibition (Po0:05) in the 9-12 months period as a result of the plant treatment and water treatment; however, fluorescence and cholesterol oxide detections did not show differences (P40:05) when compared to the Blank Control. The present experiment provides promising results for soaking a pelagic whole fish in an aqueous plant extract as a previous step to its commercialization as a frozen product.

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“…Further the increase of FFA might be due to cooking of minced meat might have deactivated the lipolytic enzymes and consequent flash frying of the product might have led to increase of FFA (Ninan et al, 2011). TBA serves as indicator of degree of lipid oxidation (Aubourg, 1999). The development of oxidative rancidity in the product might have increased the TBA content.…”

Section: Fig1mentioning

confidence: 99%

Studies on the Quality of Fish Cutlet Prepared from Rohu (Labeo rohita) during Refrigerated Storage

Praneetha¹,

Dhanapal²,

Reddy³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Lipid damage detection during the frozen storage of an underutilized fish species

Cited by 50 publications

References 30 publications

Lipid damage during frozen storage of Gadiform species captured in different seasons

Lipid damage during frozen storage of Gadiform species captured in different seasons

Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storage

Studies on the Quality of Fish Cutlet Prepared from Rohu (Labeo rohita) during Refrigerated Storage

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