Effects of Added Phosphates on Lipid Stability During Salt Curing and Rehydration of Cod ( Gadus morhua)

Abstract Effects of added phosphates on retardation of lipid oxidation of salted cod during processing, storage and after rehydration were investigated. Lipid hydrolysis progress and development of color, primary and secondary lipid oxidation products and fluorescence intensities were determined. Ad...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society
Main Authors: Nguyen, Minh Van, Arason, Sigurjon, Thorkelsson, Gudjon, Gudmundsdottir, Agusta, Thorarinsdottir, Kristin Anna, Vu, Boi Ngoc
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 2012
Subjects:
Gadus morhua
Online Access:http://dx.doi.org/10.1007/s11746-012-2175-y
http://link.springer.com/content/pdf/10.1007/s11746-012-2175-y
Description
Summary:Abstract Effects of added phosphates on retardation of lipid oxidation of salted cod during processing, storage and after rehydration were investigated. Lipid hydrolysis progress and development of color, primary and secondary lipid oxidation products and fluorescence intensities were determined. Added phosphates significantly retarded lipid hydrolysis and lipid oxidation progress, resulting in lower free fatty acid, lipid hydroperoxides (PV), thiobarbituric acid‐reactive substances (TBARS) as well as fluorescence intensities (δ F or and δ F aq ). Significant correlation between the lipid oxidation products (PV, TBARS, δ F or and δ F aq ) and yellow/brownish discoloration ( b* value) of salted cod was observed. Principal component analysis showed that TBARS, b* value and δ F or were the strongest indicators of lipid oxidation during salting and storage.

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