Understanding lipid oxidation in fish

Ashton, Ian P.

doi:10.1533/9781855736788.2.254

Cited by 28 publications

(19 citation statements)

References 101 publications

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“…An increase in FFA results from the enzymatic hydrolysis of esterified lipids. The connection between lipolysis and lipid oxidation is that FFA oxidise more readily than esterified lipids (Hwang & Regenstein 1993;Ashton 2002;Uçak et al 2011).…”

Section: Resultsmentioning

confidence: 99%

Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)

Güran¹,

Öksüztepe²,

Çoban³

et al. 2015

Czech J. Food Sci.

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Guran H.S., Oksuztepe G., Coban O.E., Incili G.K. (2015): Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793). Czech J. Food Sci., 33: 37-44.The effects of different concentrations of thyme (group T), clove (group Cl), and rosemary (group R) extracts on the microbiological, chemical, and sensory attributes of fish patty made from the bonito fish (Sarda sarda Bloch, 1793) were investigated. The numbers of total mesophilic aerobic bacteria, coliform bacteria, Staphylococcus-Micrococcus spp. and yeasts and moulds in group R were lower than those of the other groups during storage (P < 0.05). During the storage period, total volatile basic nitrogen (TVB-N), thiobarbituric acid index (TBA-i), peroxide values, and free fatty acid content gradually increased in all groups, and significant differences were found between the groups (P < 0.05). The results of sensory evaluation showed that the shelf life of fish patties was 4 days for the control group, and 8, 10, and 14 days for the groups treated with thyme, clove and rosemary essential oil, respectively (P < 0.05). In conclusion, the addition of essential oils showed a positive effect on the product shelf-life; and in particular, rosemary essential oil produced a remarkable effect.

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Section: Resultsmentioning

confidence: 99%

Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)

Güran¹,

Öksüztepe²,

Çoban³

et al. 2015

Czech J. Food Sci.

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“…MDA levels were initially 0.21 ± 0.05 mg MDA/kg, close to values reported for gilthead seabream and seabass (Masniyom and others 2005; Goulas and Kontominas 2007). MAP reduces oxygen in the package and thereby reduces oxidative deterioration during storage (Ashton 2002). TBAR values in control samples increased to 1.20 mg MDA/kg at 13 d of storage at 5 °C and at OD samples after 15 d. ODn samples showed no difference in TBAR values, compared to the OD samples.…”

Section: Resultsmentioning

confidence: 99%

Modeling Microbial Spoilage and Quality of Gilthead Seabream Fillets: Combined Effect of Osmotic Pretreatment, Modified Atmosphere Packaging, and Nisin on Shelf Life

Tsironi¹,

Taoukis²

2010

Journal of Food Science

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The objective of the study was the kinetic modeling of the effect of storage temperature on the quality and shelf life of chilled fish, modified atmosphere-packed (MAP), and osmotically pretreated with the addition of nisin as antimicrobial agent. Fresh gilthead seabream (Sparus aurata) fillets were osmotically treated with 50% high dextrose equivalent maltodextrin (DE 47) plus 5% NaCl. Water loss, solid gain, salt content, and water activity were monitored throughout treatment and treatment conditions were selected for the shelf life study. Untreated and osmotically pretreated slices with and without nisin (2 x 10(4) IU/100 g osmotic solution), packed in air or modified atmosphere (50% CO(2)-50% air), and stored at controlled isothermal conditions (0, 5, 10, and 15 degrees C) were studied. Quality assessment and modeling were based on growth of several microbial indices, total volatile nitrogen, trimethylamine nitrogen, lipid oxidation (TBARS), and sensory scoring. Temperature dependence of quality loss rates was modeled by the Arrhenius equation, validated under dynamic conditions. Pretreated samples showed improved quality stability during subsequent refrigerated storage, in terms of microbial growth, chemical changes, and organoleptic degradation. Osmotic pretreatment with the addition of nisin in combination with MAP was the most effective treatment resulting in significant shelf life extension of gilthead seabream fillets (48 days compared to 10 days for the control at 0 degrees C).

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“…[31] The initial FFA value of the rainbow trout fillets was 0.18 (expressed as percent oleic acid). During cold and frozen storage period, FFA values of uncoated fillets rapidly increased than coated fillets (p < 0.05).…”

Section: Chemical Assessmentmentioning

confidence: 99%

Quality and Shelf Life of Cold and Frozen Rainbow Trout (Oncorhynchus mykiss) Fillets: Effects of Fish Protein-Based Biodegradable Coatings

Özyurt

Özkütük

Şimşek

et al. 2014

International Journal of Food Properties

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The Klunzinger's ponyfish (Equulites klunzingeri) protein powder extracted with acid or alkali aided process as a biodegradable coating material for rainbow trout (Oncorhynchus mykiss) fillets during cold (+2 • C) and frozen storage (-18 • C) were investigated. The coating with alkaline treated protein (AlPC) and acid treated protein (AcPC) extended the shelf life of fillets from 11 to 14 days in cold storage and improved the quality parameters in three months frozen storage period. According to total viable count and total psychrophile count results, bacteria grew more quickly in uncoated fillets than coated fillets. The protein-based coating did prevent spoilage of the rainbow trout fillets as reflected by a decrease in pH, total volatile base-nitrogen and free fatty acids during cold and frozen storage period. Therefore, this study demonstrated that fish protein-based coating had a positive effect on maintaining the rainbow trout fillets quality, and edible coatings from discard fish can offer a promising alternative for preserving fish fillets.

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Understanding lipid oxidation in fish

Cited by 28 publications

References 101 publications

Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)

Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)

Modeling Microbial Spoilage and Quality of Gilthead Seabream Fillets: Combined Effect of Osmotic Pretreatment, Modified Atmosphere Packaging, and Nisin on Shelf Life

Quality and Shelf Life of Cold and Frozen Rainbow Trout (Oncorhynchus mykiss) Fillets: Effects of Fish Protein-Based Biodegradable Coatings

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