Effect of slaughtering conditions on lipid damage of chilled farmed turbot (Psetta maxima) muscle

9 pages, 2 figures, 3 tables. [EN] The aim of the present study was to comparatively evaluate the effect of different kinds of icing systems employed for the slaughtering and post-mortem storage of cultured turbot (Psetta maxima) on lipid damage (hydrolysis and oxidation). Slurry ice (SI) alone or i...

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Bibliographic Details
Published in:Grasas y Aceites
Main Authors: Lago, Hugo, Pena, Javier, Aubourg, Santiago P.
Format: Article in Journal/Newspaper
Language:English
Published: Consejo Superior de Investigaciones Científicas (España) 2010
Subjects:
Farming
Lipid damage
Ozone
Slaughtering
Slurry ice
Turbot
Acuicultura
Alteración lipídica
Hielo líquido
Ozono
Rodaballo
Sacrificio
Bajos
Hielo
Online Access:http://hdl.handle.net/10261/25853
https://doi.org/10.3989/gya.123009
Description
Summary:9 pages, 2 figures, 3 tables. [EN] The aim of the present study was to comparatively evaluate the effect of different kinds of icing systems employed for the slaughtering and post-mortem storage of cultured turbot (Psetta maxima) on lipid damage (hydrolysis and oxidation). Slurry ice (SI) alone or in presence of ozone (OSI) was applied and compared to the traditional flake ice (FI) treatment. K value and trimethylamine (TMA) formation were also assessed. Some negative effects of ozone presence could be observed on primary and secondary lipid oxidation development; however, oxidation values reached by individuals kept under OSI condition could not be considered high and did not lead to polyunsaturated fatty acid content losses; while ozone presence provided a slowing down of TMA formation. When compared to FI conditions, the employment of SI was found useful to inhibit quality losses (K value and TMA formation), while no differences in lipid hydrolysis or oxidation development could be observed. [ES] El objetivo de este estudio fue evaluar el efecto que sobre la alteración lipídica (hidrólisis y oxidación) tiene el empleo de distintos tipos de hielo durante las etapas de sacrificio y refrigeración de rodaballo (Psetta maxima) cultivado. Se aplicó hielo líquido (SI) solo, o en combinación con ozono (OSI) y se comparó con hielo tradicional en escamas (FI). También se realizaron las medidas de valor K y contenido en trimetilamina (TMA). Se observó un pequeño efecto negativo del ozono sobre las oxidaciones primaria y secundaria, siendo considerados bajos los valores obtenidos y sin efecto sobre el contenido en ácidos poliinsaturados; asimismo, la presencia de ozono produjo un descenso en la formación de TMA. Al comparar el pescado de los tratamientos SI y FI, el primero reflejó menores pérdidas de calidad (valor K y TMA), al tiempo que no se pudo observar efecto diferencial sobre la oxidación e hidrólisis lipídicas. This work was supported through a project grant by the Secretaría Xeral de I+D from the Xunta de ...

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