Total, non‐volatile free fatty acids as a freshness index for hake (<i>Merluccius hubbsi</i>) stored in ice

Barassi, Carlos A.; Pécora, Rolando Pascual; Roldán, Hugo; Trucco, Raúl E.

doi:10.1002/jsfa.2740380410

Cited by 40 publications

(30 citation statements)

References 6 publications

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“…The release of FFA significantly increased from the initial value of 9.86 (expressed as % of oleic acid) to the final value of 13.25 (P<0.05) during the storage period. Since the release of FFA content increased with time as found in this study (Table 2), it is reported that there is a relationship between FFA release and loss of freshness (Barassi et al, 1987;Ozogul et al, 2005). Lipid hydrolysis occured at a lower rate for common sole compared to the results for wild turbot (Ozogul et al, 2006).…”

Section: Chemical Assessmentsupporting

confidence: 66%

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Özoğul¹,

Küley²,

Tokur³

et al. 2011

Turk. J. Fish. Aquat. Sci.

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The quality of wild common sole (Solea solea) stored in ice was investigated by chemical (K value, biogenic amines, protein degradation (SDS and SDS-PAGE), pH, peroxide value (PV), free fatty acids (FFA), total volatile basic nitrogen (TVB-N), tiobarbituric acid (TBA) analyses), sensory (raw and cooked fish) and microbiological methods. The quality of common sole decreased on day 16 (fair quality-B) and they were no longer acceptable on day 20 (unacceptable quality-C). When common sole were considered as fair quality (B) by assessors on ~16-18 days, the average K value was ≥ 80%. Among the investigated biogenic amines, histamine was not detected. No major change in the protein profiles of common sole was observed. Sensory, microbial and biochemical results revealed that the shelf life of common sole was approximately ~16-18 days. Among the chemical parameters, the most consistent indicator to measure the change in freshness was K value that showed linear response with storage time.

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Section: Chemical Assessmentsupporting

confidence: 66%

Untitled

Özoğul¹,

Küley²,

Tokur³

et al. 2011

Turk. J. Fish. Aquat. Sci.

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“…The increase in TVB-N as a function of ice storage was found to be significant (p<0.05) at the end of ice storage. The increase in TVBN content mainly arises from degradation of NPN constituents by intrinsic enzymes or by bacterial activity during ice storage (Barassi et al 1987). The TVBN content for finfish in the range of 35-40 mg N/100 g of meat is taken as the limit of chemical spoilage (Connell 1995).…”

Section: Resultsmentioning

confidence: 99%

Effect of ice storage on the functional properties of proteins from a few species of fresh water fish (Indian major carps) with special emphasis on gel forming ability

et al. 2011

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In the present study the effect of ice storage on physico-chemical and functional properties of proteins from Indian major carps with special emphasis on gel forming ability have been assessed for a period of 22 days. The solubility profile of proteins in high ionic strength buffer and calcium adenosine triphosphatase (ATPase) enzyme activity reduced significantly (p<0.05), while that of total volatile base nitrogen (TVB-N) increased significantly (p< 0.05) at the end of 22 days of ice storage. The major protein fraction showed association-dissociation-denaturation phenomenon during ice storage as revealed by gel filtration profile and viscosity measurements. The gel forming ability of three fish species both in fresh and during different periods of ice storage was assessed by measuring the gel strength of heat induced gel. Among the three species the gel strength of the gel obtained from Catla catla and Cirrhinus mrigala was higher (586 and 561 g.cm) than the gel obtained from Labeo rohita (395 g.cm) in fresh condition. The gel forming ability of three species was significantly affected (p<0.05) during ice storage. The TVB-N values of fish meat as a function of ice storage was within the prescribed limit up to 17 days of the ice storage.

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“…However, accumulation of FFA has been related to some extent to lack of acceptability, because FFA are known to have detrimental effects on protein properties [35] and oxidise faster than higher molecular weight lipid classes (namely, triglycerides and phospholipids) by providing a greater accessibility (lower steric hindrance) to oxygen and other pro-oxidant molecules [36]. In addition, previous research has shown FFA assessment to be an accurate tool for assessing freshness loss during lean fish chilling [37]. According to this, examining the extent of lipid hydrolysis was deemed important to the present research.…”

Section: Lipid Hydrolysis Developmentmentioning

confidence: 96%

Preservative effect of an organic acid‐icing system on chilled fish lipids

García-Soto¹,

Sanjuás

Barros‐Velázquez

et al. 2010

Euro J Lipid Sci & Tech

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This study provides a first approach concerning a novel chilling strategy, which employs a mixture of different preservative organic acids (ascorbic, citric and lactic) in the icing medium. Thus, ice prepared from water including two different concentrations of a commercial acid mixture-formula (800 and 400 ppm; C-800 and C-400 conditions, respectively) were applied as icing system to three important commercial fish lean species (hake, Merluccius merluccius; megrim, Lepidorhombus whiffiagonis; angler, Lophius piscatorius). Lipid oxidation (peroxide value; thiobarbituric acid index; fluorescent compound formation) and hydrolysis (free fatty acid formation) were evaluated throughout the chilling time (up to 12-15 days) and compared to results obtained in fish kept under traditional ice prepared only from water (C-0 condition); a complementary sensory evaluation was carried out. As a result of employing the C-800 icing condition, a partial inhibition of lipid oxidation and hydrolysis development was obtained that was accompanied by a shelf life enhancement in all cases. Further research taking into account the complementary action of the present organic acids is envisaged. According to the lipid damage analysis, lipid hydrolysis was a more relevant event than lipid oxidation in all fish species tested.

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Total, non‐volatile free fatty acids as a freshness index for hake (Merluccius hubbsi) stored in ice

Cited by 40 publications

References 6 publications

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Effect of ice storage on the functional properties of proteins from a few species of fresh water fish (Indian major carps) with special emphasis on gel forming ability

Preservative effect of an organic acid‐icing system on chilled fish lipids

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