Lipid oxidation in salted‐dried fish: The effect of temperature and light on the rate of oxidation of a fish oil

Abstract

Abstract:In relation to studies of lipid oxidation during the processing and storage of salted sun-dried fish, the measurement of the initial rate of oxygen uptake has been studied on a model system consisting of a highly polyunsaturated fish oil. This parameter has been used for assessing the effects of temperature and light conditions on the model system and has been compared to changes in the peroxide value and the polyene index. Assessment of oxygen uptake using a Gilson respirometer was found to give a clearer indication than other methods of assessment of the effect of different conditions on fish oil oxidation. At 30°C the initial rate of oxygen uptake increased from 0.103 p10, g-' min-' to 0.1 58 p 1 0 , g-' min-l with a change in light conditions from dark to photosynthesis light. At 40"C, the rate of oxygen uptake was faster than at 30 "C, and the effect of light was more pronounced, giving values of 0.188p10, g-lmin-' and 0.483 p l 0 , g-' min-', for dark and photosynthesis light, respectively. The observed results for the measurement of the initial rate of oxygen uptake suggest its use as a sensitive and reliable method for the investigation of the contribution of the many components in salted sun-dried fish towards the rate of oxidation and subsequent rancidity.

Effect of brine freezing on the rancidity development during the frozen storage of small pelagic fish species

“…According to previous research, this increase can be responsible for the higher lipid oxidation development [9,10,12,33] and the lower lipid hydrolysis development [12,32,33] observed. NaCl has been reported to act as prooxidant by enhancement of the prooxidant effect of chelatable iron ions widely present in fish muscle [40].…”

“…A preservative effect of salt has been recognised according to a decrease in water activity, less availability to microbial attack, and enhancement of functional properties [7,8], although lipid oxidation has been reported to be produced [9,10].…”

Physicochemical, sensorial and textural characteristics of liquid‐smoked salmon (Salmo salar) as affected by salting treatment and sugar addition

“…(2001) reported that the processing method affects the total fat and ascorbic acid contents; in their work, brine‐salted fillets were found to contain less fat and ascorbic acid than dry‐salted fillets. Davis et al. (1993), Aubourg & Ugliano (2002) and Goulas & Kontominas (2005) observed that the contact of fish flesh with dry salt enhanced lipid oxidation, while Doe (1998) recommended brine be used to salt fatty fish because immersion limits contact with the air and therefore the oxidation that can occur.…”

Active and Passive Filter Combination in Scale up Purification of Sardine Fishmeal Oil by-Product

“…It can be caused by a long process period, therefore fish oil was exposed to the environment and implicated to further oxidation and hydrolysis. Fish oil which is left in contact with oxygen and exposure to light will undergo rapid oxidation 26 .…”