Oxidative Rancidity in Frozen Stored Cod Fillets

Castell, C. H.; Moore, B. A.; Jangaard, P. M.; Neal, Wanda

doi:10.1139/f66-126

Cited by 26 publications

(16 citation statements)

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“…For fish balls, it was 1.96 mg MA/kg in 9 weeks, and for fish cutlets, it reached 1.91 mg MA/kg by the 12th week. The decrease in TBA could be because of the retardation of lipid oxidation by products of lipid hydrolysis and interaction of malonaldehyde/aldehyde with proteins (Castell et al. 1966) Reddy et al.…”

Section: Resultsmentioning

confidence: 99%

FROZEN STORAGE STUDIES OF VALUE-ADDED MINCE-BASED PRODUCTS FROM TILAPIA (OREOCHROMIS MOSSAMBICUS, PETERS 1852)

Ninan¹,

Bindu

Joseph

2010

Journal of Food Processing and Preservation

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Tilapia (Oreochromis mossambicus) is a relatively abundant, low‐value fish that has wide distribution in India because of its adaptability to different environments. However, the fish has limited scope for consumption in the fresh form. This study is an attempt to explore the possibilities of better utilization of this species by development of mince‐based value‐added products and the evaluation of shelf life during frozen storage. Mince from tilapia was used for the preparation of value‐added products viz., chilly fish, fish cutlets and fish balls. The biochemical and sensory parameters of these products were analyzed to study the quality changes and shelf life of these products in frozen storage at −20C. Fish cutlets and fish balls remained acceptable up to 18 weeks of storage after which loss in flavor and texture was noticed. Chilly fish remained acceptable for 21 weeks in frozen condition. PRACTICAL APPLICATIONS The study aims in value addition of tilapia (Oreochromis mossambicus), a low‐value fish, which at present has only limited scope for consumption in fresh form. Earlier studies showed that the mince yield of this species is 32–36%. The quality of tilapia mince is comparable to that from other marine and freshwater species of commercial importance. Utilization of the mince for the production of cutlets, fish balls and chilly fish are simple and a cost‐effective means of converting tilapia to value‐added convenience products. Shelf life studies indicate that in frozen storage, the products can retain the sensory qualities for 18–21 weeks. Commercialization of these products can contribute to diversification in the fish processing industry through better utilization of a relatively underutilized species.

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Section: Resultsmentioning

confidence: 99%

FROZEN STORAGE STUDIES OF VALUE-ADDED MINCE-BASED PRODUCTS FROM TILAPIA (OREOCHROMIS MOSSAMBICUS, PETERS 1852)

Ninan¹,

Bindu

Joseph

2010

Journal of Food Processing and Preservation

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“…A phenomenon in which cod fillets that had undergone a freeze–thaw cycle became more resistant to lipid oxidation was linked to an accumulation of free fatty acids (FFAs) in the fish muscle …”

Section: Introductionmentioning

confidence: 99%

Mechanisms involved in hemoglobin‐mediated oxidation of lipids in washed fish muscle and inhibitory effects of phospholipase A2

Tatiyaborworntham

Richards

2018

J Sci Food Agric

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“…This could be associated with rancidity as the muscle of which is as lean as hake, has been shown to develop rancidity under certain conditions of frozen storage. 2 The lipids of fish are known to undergo changes during low-temperature tora age.^ A study of the fatty acid composition of hake lipids was designed, first, to indicate whether oxidative rancidity was possible and thus involved in the development of this staleness and, second, to determine the degree of variation likely to be experienced in the fatty acid composition and thus the possibility of using such changes as indicators of deterioration during cold storage.…”

Section: Introductionmentioning

confidence: 99%

The fatty acid composition of the lipids from two species of hake

Wessels

Spark

1973

J Sci Food Agric

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The fatty acid composition of lipids extracted from the livers, muscle and skin of two hake species Merluccius capensis and M. paradoxus were studied. In one instance a comparison was made between the fatty acid composition of the phospholipid and triglyceride fractions of the lipids.In pre-spawning fish there appears to be a tendency for M. capensis to have fat of higher unsaturation than M . paradoxus. The only consistent species difference found was the high level of unsaturation of skin lipids relative to muscle lipids in M . paradoxus, a species living at greater depth and lower water temperatures.The major saturated fatty acid in hake lipids is that with 16 carbon atoms, the major monoenoic acid the one with 18 carbon atoms, while CZzE6 is the dominant polyenoic fatty acid and CZe5 the second most plentiful in hake lipids.Phospholipids form a small proportion of the lipid from dark muscle. They are particularly rich in the fatty acids C16:o and C22:6.

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Oxidative Rancidity in Frozen Stored Cod Fillets

Cited by 26 publications

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FROZEN STORAGE STUDIES OF VALUE-ADDED MINCE-BASED PRODUCTS FROM TILAPIA (OREOCHROMIS MOSSAMBICUS, PETERS 1852)

FROZEN STORAGE STUDIES OF VALUE-ADDED MINCE-BASED PRODUCTS FROM TILAPIA (OREOCHROMIS MOSSAMBICUS, PETERS 1852)

Mechanisms involved in hemoglobin‐mediated oxidation of lipids in washed fish muscle and inhibitory effects of phospholipase A2

The fatty acid composition of the lipids from two species of hake

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