Ultraviolet and Infrared Spectroscopy for Microdetermination of Oxidized and Unoxidized Fatty Acyl Esters in Cells

Sergent, Odile; Morel, Isabelle; Cogrel, Pascale; Chevanne, Martine; Beaugendre, M.; Cillard, P.; Cillard, Josiane

doi:10.1006/abio.1993.1260

Cited by 20 publications

(15 citation statements)

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“…Increases were found at month 5 in samples previously chilled for 0 and 1 day and also at month 7 in samples previously chilled for 0 and 3 days. In the present study, CD detection did not prove to be sensitive for following changes arising from the chilling and freezing treatments employed; this index has been shown to be more accurate in the case of initial oxidation and model systems 34. 35…”

Section: Resultscontrasting

confidence: 57%

Effect of previous chilled storage on rancidity development in frozen horse mackerel (Trachurus trachurus)

2002

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Rancidity development during frozen storage (À20°C) of an underutilised medium-fatcontent fish species, horse mackerel (Trachurus trachurus), was studied. Special attention was given to the effect of previous chilled storage (0, 1, 3 and 5 days) on the quality of the frozen fish. For this, chemical (free fatty acid and conjugated diene contents; peroxide value, PV; thiobarbituric acid index, TBA-i; fluorescent compound formation) and sensory (rancid odour and taste) analyses were carried out. Hydrolytic rancidity showed an increase with frozen storage time; however, no effect of previous chilling time was observed on the frozen product. Oxidative rancidity measured by chemical (PV, TBA-i and fluorescence) and sensory (odour and taste) indices increased with frozen storage time and also with previous chilling time. Satisfactory quality was maintained up to 7 months of frozen storage of horse mackerel provided that a short chilling time (not longer than 3 days) was employed.

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Section: Resultscontrasting

confidence: 57%

Effect of previous chilled storage on rancidity development in frozen horse mackerel (Trachurus trachurus)

2002

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“…In initial stages of oxidation, the measurement of CD formation has been used satisfactorily for damage assessment (31,32). However, in the present experiment, this index was not suitable because dienes are relatively unstable and capable of interacting with other constituents (22,33).…”

Section: Resultsmentioning

confidence: 97%

Damage detection in horse mackerel (Trachurus trachurus) during chilled storage

Aubourg

2001

J Americ Oil Chem Soc

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Sensory and chemical analyses were performed during the chilled storage of whole and filleted horse mackerel (Trachurus trachurus), an underutilized medium-fat fish species. For both kinds of fish products, satisfactory correlations with the storage time were obtained for amine formation (total volatile basenitrogen and trimethylamine-nitrogen), lipid damage (free fatty acid formation), and formation of interaction compounds (fluorescence detection in the aqueous phase). Sensory analyses showed a gradual lower grading with time, with a shelf life of 14 d for whole-fish samples and 12 d for fillet samples. Correlation and multivariate analyses between the sensory attributes and the chemical indices showed that trimethylamine-nitrogen detection was the most accurate chemical method for damage assessment during the chilled storage of whole and filleted horse mackerel.Paper no. J9831 in JAOCS 78, 857-862 (August 2001). KEY WORDS:Chilling, damage, fillets, sensory and chemical analysis, underutilized fish, whole fish.Fish and other marine species are the raw materials for products of great economic importance in many countries. The fish industry is currently suffering from dwindling stocks of traditional species as a result of drastic changes in their availability. As a result, fish technologists and the fish trade have turned their attention to some unconventional sources of raw material (1,2). One such species is horse mackerel (Trachurus trachurus), a medium-fat species abundant in the northeast Atlantic (3,4). Efforts have been made to utilize it in the manufacture of smoked (5), canned (6), chilled and frozen (7,8), and restructured (9) fish products. The effects of cryoprotectants and antioxidants on stability of frozen products have also been investigated (10,11).During chilled storage of fish, important changes are known to take place. Thus, significant deterioration of sensory quality and loss of nutritional value have been detected as a result of changes in the protein and lipid fractions, formation of amines (volatile and biogenic) and hypoxanthine, and changes in the physical properties of the muscle (12-14). Indeed, prolonged chilled storage has proved to have a rather negative effect if further processing is to be carried out on the fish material (15,16).Like most fish species, horse mackerel has to be kept in ice before it is consumed as such or otherwise processed. The present work was undertaken to determine the preservability of whole and filleted horse mackerel during ice storage and to evaluate the validity of fast chemical methods to assess changes in both kinds of fish products during normal trading practice. MATERIALS AND METHODSRaw material, processing and sampling. Fresh horse mackerel (T. trachurus) were obtained 10 h after being caught; during this interval, the fish had been kept on ice. The length of the horse mackerel was in the range 18-24 cm; the weight was in the range 250-280 g. Upon arrival in our laboratory, some of the fish were carefully dressed and filleted by hand; the remainder...

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“…, 1997). However, for initial changes, the CD measurement has been used satisfactorily as a quality indicator (Sergent et al. , 1993; Vossen et al.…”

Section: Resultsmentioning

confidence: 99%

An investigation of spawning effect on rancidity development of lipid and fatty acid profile in wild common carp (Cyprinus carpio) fillet during storage

Shábanpour

Hosseiny

Imanpour

et al. 2009

Int J of Food Sci Tech

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This study is aimed to investigate the effect of gonadal stages on hydrolytic and oxidative rancidity development. Thus, wild common carp was caught at two different gonadal stages (pre-and post-spawned fish) and was studied during frozen storage ()18°C; up to 6 months). Lipid damage was measured by lipolysis development [free fatty acid (FFA) formation], rancidity development [conjugated dienes (CD), secondary oxidation compounds and fluorescent compounds] analyses. Pre-spawned samples showed a higher (P < 0.05) FFA, Thiobarbituric Acid Index and fluorescence ratio (FR) than its post-spawned counterparts. FR, heme iron (in post-spawned samples) and CD measurements (in two samples) did not show a clear trend as a result of the frozen storage. In pre-and post-spawned samples, monounsaturated FA percent increased and polyunsaturated FA percent decreased but saturated FA percent slightly decreased in pre-spawned fillets despite post-spawned samples during frozen storage.

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Ultraviolet and Infrared Spectroscopy for Microdetermination of Oxidized and Unoxidized Fatty Acyl Esters in Cells

Cited by 20 publications

References 0 publications

Effect of previous chilled storage on rancidity development in frozen horse mackerel (Trachurus trachurus)

Effect of previous chilled storage on rancidity development in frozen horse mackerel (Trachurus trachurus)

Damage detection in horse mackerel (Trachurus trachurus) during chilled storage

An investigation of spawning effect on rancidity development of lipid and fatty acid profile in wild common carp (Cyprinus carpio) fillet during storage

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