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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Online Access: | http://dx.doi.org/10.1007/s11746-012-2175-y http://link.springer.com/content/pdf/10.1007/s11746-012-2175-y |
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crwiley:10.1007/s11746-012-2175-y 2024-06-02T08:06:56+00:00 Effects of Added Phosphates on Lipid Stability During Salt Curing and Rehydration of Cod ( Gadus morhua) Nguyen, Minh Van Arason, Sigurjon Thorkelsson, Gudjon Gudmundsdottir, Agusta Thorarinsdottir, Kristin Anna Vu, Boi Ngoc 2012 http://dx.doi.org/10.1007/s11746-012-2175-y http://link.springer.com/content/pdf/10.1007/s11746-012-2175-y en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of the American Oil Chemists' Society volume 90, issue 3, page 317-326 ISSN 0003-021X 1558-9331 journal-article 2012 crwiley https://doi.org/10.1007/s11746-012-2175-y 2024-05-03T10:55:13Z 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. Article in Journal/Newspaper Gadus morhua Wiley Online Library Journal of the American Oil Chemists' Society 90 3 317 326 |
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Wiley Online Library |
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English |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Nguyen, Minh Van Arason, Sigurjon Thorkelsson, Gudjon Gudmundsdottir, Agusta Thorarinsdottir, Kristin Anna Vu, Boi Ngoc |
spellingShingle |
Nguyen, Minh Van Arason, Sigurjon Thorkelsson, Gudjon Gudmundsdottir, Agusta Thorarinsdottir, Kristin Anna Vu, Boi Ngoc Effects of Added Phosphates on Lipid Stability During Salt Curing and Rehydration of Cod ( Gadus morhua) |
author_facet |
Nguyen, Minh Van Arason, Sigurjon Thorkelsson, Gudjon Gudmundsdottir, Agusta Thorarinsdottir, Kristin Anna Vu, Boi Ngoc |
author_sort |
Nguyen, Minh Van |
title |
Effects of Added Phosphates on Lipid Stability During Salt Curing and Rehydration of Cod ( Gadus morhua) |
title_short |
Effects of Added Phosphates on Lipid Stability During Salt Curing and Rehydration of Cod ( Gadus morhua) |
title_full |
Effects of Added Phosphates on Lipid Stability During Salt Curing and Rehydration of Cod ( Gadus morhua) |
title_fullStr |
Effects of Added Phosphates on Lipid Stability During Salt Curing and Rehydration of Cod ( Gadus morhua) |
title_full_unstemmed |
Effects of Added Phosphates on Lipid Stability During Salt Curing and Rehydration of Cod ( Gadus morhua) |
title_sort |
effects of added phosphates on lipid stability during salt curing and rehydration of cod ( gadus morhua) |
publisher |
Wiley |
publishDate |
2012 |
url |
http://dx.doi.org/10.1007/s11746-012-2175-y http://link.springer.com/content/pdf/10.1007/s11746-012-2175-y |
genre |
Gadus morhua |
genre_facet |
Gadus morhua |
op_source |
Journal of the American Oil Chemists' Society volume 90, issue 3, page 317-326 ISSN 0003-021X 1558-9331 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1007/s11746-012-2175-y |
container_title |
Journal of the American Oil Chemists' Society |
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90 |
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3 |
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317 |
op_container_end_page |
326 |
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1800751929639305216 |