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

Abstract

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.

Lipid damage during frozen storage of Atlantic halibut (Hippoglossus hippoglossus) in active packaging film containing antioxidants

“…The decrease in consumer acceptance towards frozen fish has been related to accumulation of FFAs, because these compounds have deleterious effects on ATPase activity, protein solubility, and cause disagreeable flavours, discoloration, viscosity-related deterioration of the texture (due to interactions between proteins), and oxidise more rapidly to higher molecular weight lipids (triglycerides and phospholipids), thus providing greater accessibility (lower steric effect) to oxygen molecules and other pro-oxidant molecules. FFAs are sometimes quantified to establish whether or not a food product is organoleptically acceptable (Aubourg, Lago, Sayar, & González, 2007;Barthet et al, 2008). The present results demonstrate that the hydrolytic activity is sensitive to freezing temperature and storage time.…”

Natural antioxidant active packaging film and its effect on lipid damage in frozen blue shark (Prionace glauca)

“…Lipids and proteins do not react to form complexes unless the fat or fatty acids are oxidized (Bhattacharya, Sajilata, & Singhal, 2008). Aubourg et al (Aubourg, Lago, Sayar, & González, 2007) attributed the process of lipid oxidation in frozen fish to the action of endogenous enzymes in each species. Endogenous fish enzymes may be active during frozen storage, even at − 20°C (Hwang & Regenstein, 1989).…”

Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.)

“…Aubourg et al (2007) attributed the process of lipid oxidation in frozen fish to the action of endogenous enzymes in each species. Endogenous fish enzymes may be active during frozen storage, even at temperatures of À20°C (Hwang & Regenstein, 1989).…”

“…The decrease in consumer acceptance towards frozen fish has been related to accumulation of FFAs, because these compounds have deleterious effects on ATPase activity, protein solubility, and cause disagreeable flavors, discoloration, viscosity-related deterioration of the texture (due to interactions between proteins), and oxidize more rapidly to higher molecular weight lipids (triglycerides and phospholipids), thus providing greater accessibility (lower steric effect) to oxygen molecules and other pro-oxidant molecules. FFAs are sometimes quantified to establish whether a food product is organoleptically acceptable or not (Aubourg, Lago, Sayar, & González, 2007;Barthet et al, 2008;Bernárdez, Pastoriza, Sampedro, Herrera, & Cabo, 2005;Careche & Tejada, 1994;Labuza, 1971). Refsgaard, Brockhoff, and Jensen (2000) showed that lipid hydrolysis plays an important role in the sensory deterioration of salmon during frozen storage.…”