Lipid Oxidation in Minced Herring (<i>Clupea </i><i>harengus</i>) during Frozen Storage. Effect of Washing and Precooking

Undeland, Ingrid; Ekstrand, Bo; Lingnert, Hans

doi:10.1021/jf9707795

Cited by 49 publications

(46 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As expected, a progressive quality loss was observed as a result of increasing the preliminary chilling storage (Aubourg et al, 2002;Sankar & Viswanathan Nair, 1988) and the frozen storage time (Aubourg et al, 1998;Saeed & Howell, 2002;Undeland, Ekstrand, & Lingnert, 1998). Sardine specimens that had been preliminary stored in flake ice were found acceptable until month 1 of frozen storage if maintained chilled during 2 or 5 days.…”

Section: Sensory Analysismentioning

confidence: 54%

Rancidity development in frozen pelagic fish: Influence of slurry ice as preliminary chilling treatment

Losada

Barros‐Velázquez

Aubourg

2007

LWT - Food Science and Technology

View full text Add to dashboard Cite

The slurry ice technology has shown profitable advantages when employed instead of traditional flake ice for the manufacture of chilled aquatic species. The present work is aimed at evaluating the effect of slurry ice as a preliminary treatment prior to frozen storage. For it, specimens of a small pelagic fatty fish species (sardine; Sardina pilchardus) were stored in slurry ice for 2, 5 and 9 days, then subjected to freezing (-80 1C; 24 h) and finally kept frozen (À20 1C) during 1, 2 and 4 months. At such times, rancidity development in frozen sardine was measured by sensory (odour, skin, colour and flesh appearance) and biochemical (lipid hydrolysis and oxidation) analyses and compared to a control batch previously chilled in flake ice. Sensory analysis indicated an extended shelf-life time for frozen sardine that was preliminary stored under slurry ice for 2, 5 or 9 days, as compared to their counterparts subjected to flake icing. Sensory results were corroborated (Po0:05) by biochemical lipid oxidation indices (thiobarbituric acid reactive substances and the fluorescence formation). The present work opens the way to the use of slurry ice instead of flake ice as preliminary treatment of fish material prior to the frozen storage.

show abstract

Section: Sensory Analysismentioning

confidence: 54%

Rancidity development in frozen pelagic fish: Influence of slurry ice as preliminary chilling treatment

Losada

Barros‐Velázquez

Aubourg

2007

LWT - Food Science and Technology

View full text Add to dashboard Cite

show abstract

“…The water treatment of fish (Water Control) also showed some advantages when compared to Blank Control, since better results were obtained in the sensory (odour and colour attributes) and biochemical (CD and FFA assessments) analyses. A lipid oxidation inhibitory effect by a water treatment had already been observed and explained in previous studies on fillet products (Richards & Hultin, 2002;Undeland, Ekstrand, & Lingnert, 1998) as a result of removal of hemoproteins and metal ions included in the fish body, specially in blood. In the case of whole fish products, the washing effect did not lead to sensory differences when studying the chilled storage of horse mackerel (Ina´cio, Bernardo, & Vaz-Pires, 2003).…”

Section: Final Remarksmentioning

confidence: 62%

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

View full text Add to dashboard Cite

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.

show abstract

“…In the washes, water-soluble compounds are diluted and some of the neutral fat is removed, and cryprotectants are added before freezing in blocks. Unfortunately, storage stabiliy can remain a problem also after washing most likely because of severe dilution of the natural antioxidants in the fish raw material (Undeland et al 1998). Also, the loss of sarcoplasmic proteins and some of the myofibrillar proteins into the wash water reduces the total protein yield of the surimi process.…”

Section: Introductionmentioning

confidence: 99%

The Acid and Alkaline Solubilization Process for the Isolation of Muscle Proteins: State of the Art

Nolsøe

Undeland

2008

Food Bioprocess Technol

Self Cite

211

151

View full text Add to dashboard Cite

The acid and alkaline solubilization processes for isolating muscle protein from ground fish raw materials are investigated by scrutinizing the literature. Following an introduction to the processes, with some underlying chemistry, patents related to the acid and alkaline solubilization process are described together with previously patented methods for processing of protein isolates. Focus is then placed on comparing a range of factors important in fish muscle protein isolation between the acid and alkaline solubilization processes, and classic washing-based surimi technology. The factors addressed were: protein yield, gel quality, color, lipid reduction, lipid oxidation, microbial stability, and frozen storage stability. A long series of studies made with different fish/shellfish species have been used for this purpose. Certain results are summarized in table form (protein yields, gel strength, and whiteness), others only in text form. From this part of the review, it is obvious that the acid process often has certain advantages (e.g., protein yield) and the alkaline process other ones (gel strength, whiteness, lipid removal, lipid oxidation, and total microbial count). Thus, the choice of method depends on the application. It is clear that most species respond differently to acid and alkaline solubilization, which is why the two methods are initially compared. In a section about new processing attempts, the use of the acid and alkaline methodology for isolating proteins from whole fish/shellfish and fish by-products is reviewed together with attempts to recover waste water proteins and attempts to modify the process. Tentative uses of the new protein isolates, e.g., as coatings, protein brines, and emulsifiers are finally described together with some conclusions and future opportunities for the acid and alkaline processes.

show abstract

Lipid Oxidation in Minced Herring (Clupea harengus) during Frozen Storage. Effect of Washing and Precooking

Cited by 49 publications

References 34 publications

Rancidity development in frozen pelagic fish: Influence of slurry ice as preliminary chilling treatment

Rancidity development in frozen pelagic fish: Influence of slurry ice as preliminary chilling treatment

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

The Acid and Alkaline Solubilization Process for the Isolation of Muscle Proteins: State of the Art

Contact Info

Product

Resources

About