OXIDATIVE STABILITY OF FROZEN LIGHT AND DARK MUSCLES OF SAITHE (<i>POLLACHIUS VIRENS</i> L.)

Dulavik, B.; Sørensen, N. Kr.; Barstad, Harald; Horvli, Ole; Olsen, Ragnar L.

doi:10.1111/j.1745-4522.1998.tb00122.x

Cited by 27 publications

(11 citation statements)

References 22 publications

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“…After 2 or more months of frozen storage, samples stored at −30 • C had significantly higher levels of TBARS (p < 0.001 for all) than samples stored at lower temperatures. There was no difference between TBARS levels for samples stored at −40 to −80 • C. Similar results for saithe were reported by Dulavik et al (1998), andAubourg et al (2004) observed higher peroxide value (PV) and TBARS content in horse mackerel fillets stored at −20 compared to −80 • C. Rodríguez et al (2007) only observed a low degree of lipid oxidation (PV, TBARS) in farmed coho salmon stored at −20 • C and did not observe any significant increase in TBARS content until after 15 months of frozen storage (TBARS-value 0.54 mg/kg). This value corresponds approximately to the level of 8.3 µmol/kg sample for trout stored at −20 • C for 8 months in our experiment.…”

Section: Tbarssupporting

confidence: 91%

Effect of Frozen Storage Temperature on Quality-Related Changes in Rainbow Trout (Oncorhynchus mykiss)

Burgaard

Jørgensen

2011

Journal of Aquatic Food Product Technology

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The effect of frozen storage temperature on quality-related parameters of rainbow trout (Oncorhynchus mykiss) muscle was studied in the interval from −10 to −80 • C on samples stored for 1 to 18 months. The following quantities were measured: drip loss, water holding capacity and water distribution, color, lipid oxidation (thiobarbituric acid-reactive substances, TBARS), and membrane stability (enzyme activity). No effect of temperature on drip loss, water holding capacity, water distribution, or membrane stability was observed for samples stored below −20 • C, whereas storage at −40 • C or lower compared to −30 • C or higher resulted in a reduced level of secondary lipid oxidation (TBARS). No advantage was gained by using temperatures below −40 • C for frozen storage of trout regarding any of the properties investigated.

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Section: Tbarssupporting

confidence: 91%

Effect of Frozen Storage Temperature on Quality-Related Changes in Rainbow Trout (Oncorhynchus mykiss)

Burgaard

Jørgensen

2011

Journal of Aquatic Food Product Technology

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“…Lipid oxidation was estimated by determining the amount of 2-thiobarbituric acid reactive substances (TBARS) in an aqueous trichloroacetic acid extract (Witte et al 1970) as described previously (Dulavik et al 1998). Two replicate extractions were made for each pooled sample of muscle cubes.…”

Section: Analysesmentioning

confidence: 99%

COPPER INDUCED LIPID OXIDATION DURING SALTING OF COD (GADUS MORHUA L.)

Lauritzsen

Martinsen

Olsen

1999

Journal of Food Lipids

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Yellow/brown discoloration of the muscle surface was investigated in downgraded heavily salted cod fillets from a processing plant. The results showed that discolored areas were relatively evenly distributed on the muscle surface and that lipid oxidation correlated with the copper and not the iron content, in the muscle. A model system for studying lipid oxidation and yellow discoloration of salted cod muscle was established and used for investigating the effect of including transition metals in the process. The model system confirms that copper is particularly pro‐oxidative. Of the redox states, the reduced form of copper was most potent. It appears that copper concentrates in the muscle during the brining. The results also indicate that copper induced lipid oxidation was increased by low pH of the fish muscle postmortem. The model system seems well suited for detailed studies of the salting process and may be useful for developing methods which can inhibit lipid oxidation in salted products.

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“…In general, one would expect a steady increase in MDA over the storage time as it has been seen by several authors, for example in saithe ( Pollachius virens L .) during 9 months of storage at −10 and −20 °C (Dulavik, SÿRensen, Barstad, Horvli, & Olsen, ), in Wallago attu fish during 30 days of storage at −12 °C (Gupta, Gandotra, Koul, Gupta, & Parihar, ) and in Spanish mackerel ( Scomberomorus commersoni ) during 6 months storage at −18 °C (Nazemroaya, Sahari, & Rezaei, ). Additionally, Jezek and Buchtova () reported a significant increase in the amount of MDA and PV value during 11 days of storage in the normal package of common carp ( C. carpio L .)…”

Section: Discussionmentioning

confidence: 99%

Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio L.) influenced by frozen storage (-20 °C)

Hematyar

Másílko

Mráz

et al. 2018

J Food Process Preserv

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The aim of this study was to find the effects of frozen storage on lipid and protein oxidation, firmness, liquid loss, sensory properties, and nutritional values in common carp (Cyprinus carpio) fillets during 6 months of frozen storage (–20 °C). Thiobarbituric acid‐reactive substances, peroxide value, and carbonyl concentration were significantly increased after the 4th, 2nd, and 8th weeks, respectively. The firmness of fillets decreased, whereas the liquid loss increased. In contrast, sensory evaluation did not show any significant changes. The amount of monoacylglycerols and diacylglycerols decreased significantly after 8 weeks. The L* and b* values increased significantly after the 16th and 3rd weeks but a* showed a minor increase. The value of pH increased significantly until the 4th week. The results indicate that the development of lipid and protein oxidation was not intense in the period of 24 weeks of frozen storage, and the fish was in an acceptable condition. Practical applications The demand of consumers for carp is increasing owing to the high content of essential polyunsaturated fatty acids. However, deterioration of fish fillets during the storage time can be a major problem as it leads to a loss of market acceptability. Therefore, monitoring the changes in lipids, proteins, sensory aspects, nutritional quality, and firmness during frozen storage is important. This study showed that after 24 weeks of storage at −20 °C, the products of lipid and protein oxidation increased but all the measured quality parameters were still within acceptable values.

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OXIDATIVE STABILITY OF FROZEN LIGHT AND DARK MUSCLES OF SAITHE (POLLACHIUS VIRENS L.)

Cited by 27 publications

References 22 publications

Effect of Frozen Storage Temperature on Quality-Related Changes in Rainbow Trout (Oncorhynchus mykiss)

Effect of Frozen Storage Temperature on Quality-Related Changes in Rainbow Trout (Oncorhynchus mykiss)

COPPER INDUCED LIPID OXIDATION DURING SALTING OF COD (GADUS MORHUA L.)

Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio L.) influenced by frozen storage (-20 °C)

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