Lipid Oxidation

Rustad, Turid

doi:10.1201/9781420046359-c7

Cited by 19 publications

(21 citation statements)

References 26 publications

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“…The high water content of fresh seafoods predisposes products to microbial spoilage, leading to fishy, ammonia‐like, or putrid off‐flavors (Ólafsdóttir & Jonsdóttir, ). Many seafoods also have high levels of unsaturated fatty acids and are susceptible to lipid oxidation (Tao, ), which causes characteristic stale or rancid off‐flavors when products are stored improperly or stored for long periods (Rustad, ). Farm‐raised catfish have relatively low levels of highly unsaturated fatty acids (Li, Robinson, Tucker, Manning, & Khoo, ) but are nevertheless susceptible to post‐harvest lipid oxidation and development of associated off‐flavors (Brannan & Erickson, ; Eun, Boyle, & Hearnsberger, ).…”

Section: What Are Off‐flavors?mentioning

confidence: 99%

Off‐flavors in pond‐grown ictalurid catfish: Causes and management options

Tucker

Schrader

2019

J World Aquaculture Soc

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Ictalurid catfish grown in ponds often acquire undesirable off-flavors prior to harvest. Off-flavors develop when odorous, lipophilic substances in food or water are absorbed across gut or gill epithelium and concentrated in edible tissues. The most common causes of catfish off-flavors are two nontoxic secondary metabolites of planktonic cyanobacteria: geosmin (causing an earthy off-flavor) and 2-methylisoborneol (causing a musty off-flavor). Offflavored fish are unacceptable for processing, and harvest must be postponed until the source of the odorous compound disappears and the compound purges from edible fish tissue. Harvest delays caused by episodes of off-flavor increase production time, interrupt cash flow, and increase the risk of fish loss. Catfish farmers consider off-flavor to be one of their most important production-related problems. This paper reviews the causes of off-flavor in catfish, pharmacokinetics of uptake and loss of odorous compounds in catfish, seasonality and prevalence of off-flavors, farm-and industry-level impacts, the ecology of cyanobacteria in catfish ponds, and various strategies for preventing or treating cyanobacterial (and other) off-flavors. A decision-making system based on knowledge gained from research is presented as a guide to effective use of the limited tools available to manage off-flavors. K E Y W O R D S 2-methylisoborneol, blue-green algae, catfish, cyanobacteria, geosmin, off-flavor

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Section: What Are Off‐flavors?mentioning

confidence: 99%

Off‐flavors in pond‐grown ictalurid catfish: Causes and management options

Tucker

Schrader

2019

J World Aquaculture Soc

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“…Marine lipids have shown to provide many beneficial effects on human health, mostly related to their high content on x3 fatty acids (Uauy & Valenzuela, 2000;Komprda, 2012). However, such fatty acids have proved to be especially prone to lipid oxidation development (Rustad, 2010), this leading to a wide range of negative effects on nutritional value (Undeland, 2016;Hes, 2017) and healthy concerns (Falade et al, 2017;Vieira et al, 2017). Therefore, previous research confirmed that an inhomogeneous distribution of lipid content and unsaturation degree in seafood may lead to a different damage development in the different parts of the product (Mørkøre et al, 2002;Bienkiewicz et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

The chemical composition of different edible locations (central and edge muscles) of flat fish (Lepidorhombus whiffiagonis)

Barbosa

Trigo²,

Prego³

et al. 2017

Int J of Food Sci Tech

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Summary The chemical composition of the different edible locations (central and edge muscles) of a flat fish (megrim, Lepidorhombus whiffiagonis) was comparatively analysed at both body sides. Higher moisture and lower lipid contents were obtained in central muscles than in edge ones. Edge sites showed higher triacylglycerols and sterols contents and lower mean phospholipids values than central muscles. A higher α‐tocopherol presence was observed in the lipid fraction of central muscles than in the edge ones. For both fish sides, fatty acid (FA) analysis showed lower monounsaturated FA and higher polyunsaturated FA contents and ω3/ω6 ratios in central muscles. Presence of essential elements (Co, Cu, Mn, Se, Zn) did not provide differences among sites considered. Concerning toxic elements, As content showed greater levels in central muscles than in their corresponding edge sites for both fish sides, upper zones showed higher mean scores in As, Cd, Cr, Hg, Ni, Pb and V.

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“…The peroxide value is widely used in measuring the primary oxidation products forming during the storage of oils and it is an important quality parameter directly affecting the stability of oil (Rustard, 2009). The changes in peroxide values of seed oils while stored at different temperatures are presented in Table 1.…”

Section: Resultsmentioning

confidence: 99%

Chemical characteristics and storage stabilities of different cold‐pressed seed oils

Dedebaş

Ekici

Sağdıç

2020

J. Food Process. Preserv.

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The objective of the study was to evaluate the storage stabilities and chemical characteristics of cold‐pressed seed oils, stored for a period of 12 months in a refrigerator (4°C), at room temperature (20°C), and at an elevated temperature (37°C). The physicochemical and bioactivity properties of seed oils were investigated during storage. The total phenolic content and antioxidant activity for coriander seed oil (157.26 mg GAE/100 g; IC 50:560.47 μg/mL) were higher than those of the others seed oils. The results showed that peroxide value, oxidative indices (K232 and K270), and p‐anisidine values changed with the rise in temperature. In this study, it was demonstrated that the magnitude of oxidative deterioration in the samples was the highest when stored at 37°C. Additionally, the storage time and temperature severely affected the shelf life of the oils. Practical applications Cold‐pressed oils are not subjected to a high level of heat treatment and solvent treatment during their production, less changes are observed in bioactive components compared to refined oils, and consumer preference is concentrated in these oils. They are quite susceptible to oxidation, easily initiated by factors such as light and temperature. During processing and storage of foods, the oxidative stability of oils is of great importance for obtaining products of high quality and health. In the present study, the main aim was to investigate the stability of seed oils obtained from commercial plants during the storage.

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Lipid Oxidation

Cited by 19 publications

References 26 publications

Off‐flavors in pond‐grown ictalurid catfish: Causes and management options

Off‐flavors in pond‐grown ictalurid catfish: Causes and management options

The chemical composition of different edible locations (central and edge muscles) of flat fish (Lepidorhombus whiffiagonis)

Chemical characteristics and storage stabilities of different cold‐pressed seed oils

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