Rancidity in Lean Fish Muscle. V. The Effect of Amino Acids

Castell, C. H.; MacLean, Jill; Moore, Barbara; Neal, Wanda

doi:10.1139/f66-004

Cited by 8 publications

(6 citation statements)

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“…After storage for 24 hr at 0°C TBA (thiobarbituric acid) values (Castell, Moore & Neal, 1966b) were determined and used as an index of susceptibility to the normal process of rancidity in storage. I t is known from these studies that Grand Banks and Nova Scotia cod are particularly resistant to this induced oxidation in June and July, and to some extent in August.…”

Section: Lipid Rancidity and Tocopherolmentioning

confidence: 99%

“…The influence of sodium chloride, either as a pro-oxidant or anti-oxidant, has been reviewed elsewhere (Castell et al, 1966b). In one set of experiments carried out by these authors it was noted that the addition of sodium chloride to blended frozen cod (presumably partly denatured in protein) gave a lesser increase in TBA value after 24 hr than the same addition to fresh cod muscle blends.…”

Section: Lipid Rancidity and Tocopherolmentioning

confidence: 99%

“…Since the sole are feeding heavily in the period of susceptibility to rancidity other metabolic factors such as amino acids (cf. Castell et al, 1966a) are likely to be involved. An analysis of Nova Scotia cod (late autumn) for muscle tocopherol showed that white muscle (0*7y0 lipid) had 310 pg tocopherol/g lipid, while the dark muscle (1.85% lipid) had 630 t.g/g lipid (Ackman & Cormier, 1967).…”

Section: Lipid Rancidity and Tocopherolmentioning

confidence: 99%

“…It should be noted that TBA values for tissue taken from the dark lateral muscle of cod, and also from fresh livers, are subject to large errors. Metals normally present cause oxidation of the acidified material during heating, although this can be controlled by adding ethylenediaminetetraacetic acid (EDTA) or propyl gallate (Castell et al, 1966b). It is known that the levels of many metals, including copper, vary seasonally in fish of various species (Petkevich, 1965), and the potential effect of these metals must be borne in mind in discussing seasonal susceptibility to oxidation (cf.…”

Section: Lipid Rancidity and Tocopherolmentioning

confidence: 99%

“…Tocopherol is an essential material for animals at the cellular level. I t appears that it is necessary to neutralize random peroxide and free radical formation in various cell components and membranes (Dam, 1964;Woodall et al, 1964;Tappel, 1965;Witting, 1965;Roubal & Tappel, 1966). Both light and dark muscle of cod, as discussed above, are restricted to cellular type lipids.…”

Section: Lipid Rancidity and Tocopherolmentioning

confidence: 99%

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The influence of lipids on fish quality

Ackman¹

1967

Int J of Food Sci Tech

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The lipids in fish muscle can influence product quality through interaction with other components. In frozen storage of lean fish such as cod and haddock it is established that hydrolysis of phospholipids gives free fatty acids capable of interacting with protein to produce texture deterioration, although the mechanism of this interaction is not yet clarified. Rancidity is more commonly associated with lipids in fatty fish. Some seasonal aspects of the rancidity problem for lean fish are discussed and it is suggested that some fish may be highly susceptible on a seasonal basis not through variations in the lipid or in the natural anti-oxidant tocopherol, but through the presence of other materials or biological processes predisposing tocopherol to rapid destruction, with consequent abnormal development of rancidity.

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Section: Lipid Rancidity and Tocopherolmentioning

confidence: 99%

Section: Lipid Rancidity and Tocopherolmentioning

confidence: 99%

Section: Lipid Rancidity and Tocopherolmentioning

confidence: 99%

Section: Lipid Rancidity and Tocopherolmentioning

confidence: 99%

Section: Lipid Rancidity and Tocopherolmentioning

confidence: 99%

See 3 more Smart Citations

The influence of lipids on fish quality

Ackman¹

1967

Int J of Food Sci Tech

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Catalysts of lipid peroxidation in meats

Kwoh

1971

J Americ Oil Chem Soc

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Hemoprotein and non‐heme iron components are active catalysts of lipid peroxidation. The behavior of these two catalysts under a number of conditions was compared as a basis for a study of their activities in meats. In model systems, MetMb accelerated linoleic acid peroxidation in a pH range from 5.6 to 7.8; it catalyzed especially rapidly at higher pH. A complex of ferrous ion [Fe(II)] and EDTA, a non‐heme iron model, in a 1:1 ratio accelerated peroxidation at lower pH; no catalysis took place above pH 6.4. Most chelating agents eliminated Fe(II)‐EDTA catalysis, but had no effect on MetMb catalysis. Reducing agents, on the other hand, accelerated Fe(II)‐EDTA catalysis but inhibited MetMb catalysis. In model systems in which fresh dilute (1.2%, w/v) meat homogenate was the catalyst, the effect of the heme predominated. An exception was ascorbic acid; it accelerated oxidation at pH 5.6. The pattern of linoleate peroxidation catalyzed by heme‐free (H2O2‐treated) beef homogenate and shrimp homogenate was similar to that in the Fe(II)‐EDTA model system. Again, ascorbic acid accelerated the catalysis and the acceleration could be eliminated by adding chelating agents. The presence of a non‐heme iron catalyst in meat is thus indicated. Evidence is presented for both types of catalytic activity in meats. In cooked meats, heme was the dominant catalyst, but significant lipid oxidation, apparently catalyzed by a non‐heme iron‐type catalyst, occurred in cooked meats in which the heme had been destroyed by H2O2. In raw meats, lipid oxidation was inhibited at high pH because of removal of oxygen by enzymatic reducing systems. Both heme and non‐heme iron were active at lower pH values. EDTA inhibited lipid oxidation during storage, presumably by its demonstrated effect on non‐heme iron catalysis. Ascorbic acid also inhibited lipid oxidation, probably indirectly by keeping the heme pigment in the catalytic inactive ferrous state.

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Metal‐catalyzed lipid oxidation and changes of proteins in fish

Castell¹

1971

J Americ Oil Chem Soc

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The addition of metals to pure fats and model systems has given us a picture of the part they play in lipid oxidation. But in complex substrates such as fish flesh the same metal ions catalyze reactions in other components of the muscle as well. A more complete picture of deterioration is obtained when we also examine the effect of metals on the other components of the muscle.Although lean fish muscle contains 0.5% to 1% unsaturated lipids, during frozen storage it rarely goes rancid, as indicated by thiobarbituric acid (TBA) values or rancid odors. The lipids do oxidize, but instead of forming carbonyls and other compounds associated with rancidity, they become bound up in lipid-protein complexes, which accounts for the toughened texture of overstored or poorly stored frozen fish. It has been generally accepted that the formation of these lipid-protein polymers is brought about by a reaction between the proteins and oxidizing fatty acids. For fish of the gadoid or cod family, this is further complicated by the enzymic production of formaldehyde, which forms in the muscle during cold storage. The direct addition of formaldehyde to give concentrations of 0.001% to 0.05% caused marked reductions in the extractable protein of cod muscle. Because formaldehyde and dimethylamine (DMA) are produced in the stored muscle by the same reaction, the accumulation of the DMA can be used as a measure of this process which leads to protein insolubility. Removal of the dark lateral muscle from the fillets before freezing reduced the production of DMA and formaldehyde during storage and resulted in less loss of extractable protein.

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Rancidity in Lean Fish Muscle. V. The Effect of Amino Acids

Cited by 8 publications

References 0 publications

The influence of lipids on fish quality

The influence of lipids on fish quality

Catalysts of lipid peroxidation in meats

Metal‐catalyzed lipid oxidation and changes of proteins in fish

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