COPPER INDUCED LIPID OXIDATION DURING SALTING OF COD ( GADUS MORHUA L.)

• Published in: Journal of Food Lipids
• Main Authors: LAURITZSEN, KRISTIN, MARTINSEN, GUSTAV, OLSEN, RAGNAR L.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1999
• Subjects: General Chemistry; Food Science; Gadus morhua
• Online Access: http://dx.doi.org/10.1111/j.1745-4522.1999.tb00152.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4522.1999.tb00152.x; https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4522.1999.tb00152.x

ABSTRACT Yellow/brown discoloration of the muscle surface was investigated in downgraded heavily salted cod fillets from a processing plant. The results showed that discolored areas were relatively evenly distributed on the muscle surface and that lipid oxidation correlated with the copper and not the iron content, in the muscle. A model system for studying lipid oxidation and yellow discoloration of salted cod muscle was established and used for investigating the effect of including transition metals in the process. The model system confirms that copper is particularly pro‐oxidative. Of the redox states, the reduced form of copper was most potent. It appears that copper concentrates in the muscle during the brining. The results also indicate that copper induced lipid oxidation was increased by low pH of the fish muscle postmortem. The model system seems well suited for detailed studies of the salting process and may be useful for developing methods which can inhibit lipid oxidation in salted products.