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...
Published in: | Grasas y Aceites |
---|---|
Main Authors: | , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Consejo Superior de Investigaciones Científicas (España)
2010
|
Subjects: | |
Online Access: | http://hdl.handle.net/10261/25853 https://doi.org/10.3989/gya.123009 |
id |
ftcsic:oai:digital.csic.es:10261/25853 |
---|---|
record_format |
openpolar |
spelling |
ftcsic:oai:digital.csic.es:10261/25853 2024-02-11T10:09:16+01:00 Effect of slaughtering conditions on lipid damage of chilled farmed turbot (Psetta maxima) muscle Efecto de las condiciones de sacrificio sobre la alteración lipídica en músculo de rodaballo (Psetta maxima) de cultivo conservado en refrigeración Lago, Hugo Pena, Javier Aubourg, Santiago P. 2010-09-30 219811 bytes application/pdf http://hdl.handle.net/10261/25853 https://doi.org/10.3989/gya.123009 en eng Consejo Superior de Investigaciones Científicas (España) http://dx.doi.org/10.3989/gya.123009 Grasas y Aceites 61(3): 312-320 (2010) 0017-3495 http://hdl.handle.net/10261/25853 doi:10.3989/gya.123009 1988-4214 open Farming Lipid damage Ozone Slaughtering Slurry ice Turbot Acuicultura Alteración lipídica Hielo líquido Ozono Rodaballo Sacrificio artículo http://purl.org/coar/resource_type/c_6501 2010 ftcsic https://doi.org/10.3989/gya.123009 2024-01-16T09:27:29Z 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 ... Article in Journal/Newspaper Turbot Digital.CSIC (Spanish National Research Council) Bajos ENVELOPE(-56.317,-56.317,-63.467,-63.467) Hielo ENVELOPE(-58.133,-58.133,-62.083,-62.083) Grasas y Aceites 61 3 312 320 |
institution |
Open Polar |
collection |
Digital.CSIC (Spanish National Research Council) |
op_collection_id |
ftcsic |
language |
English |
topic |
Farming Lipid damage Ozone Slaughtering Slurry ice Turbot Acuicultura Alteración lipídica Hielo líquido Ozono Rodaballo Sacrificio |
spellingShingle |
Farming Lipid damage Ozone Slaughtering Slurry ice Turbot Acuicultura Alteración lipídica Hielo líquido Ozono Rodaballo Sacrificio Lago, Hugo Pena, Javier Aubourg, Santiago P. Effect of slaughtering conditions on lipid damage of chilled farmed turbot (Psetta maxima) muscle |
topic_facet |
Farming Lipid damage Ozone Slaughtering Slurry ice Turbot Acuicultura Alteración lipídica Hielo líquido Ozono Rodaballo Sacrificio |
description |
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 ... |
format |
Article in Journal/Newspaper |
author |
Lago, Hugo Pena, Javier Aubourg, Santiago P. |
author_facet |
Lago, Hugo Pena, Javier Aubourg, Santiago P. |
author_sort |
Lago, Hugo |
title |
Effect of slaughtering conditions on lipid damage of chilled farmed turbot (Psetta maxima) muscle |
title_short |
Effect of slaughtering conditions on lipid damage of chilled farmed turbot (Psetta maxima) muscle |
title_full |
Effect of slaughtering conditions on lipid damage of chilled farmed turbot (Psetta maxima) muscle |
title_fullStr |
Effect of slaughtering conditions on lipid damage of chilled farmed turbot (Psetta maxima) muscle |
title_full_unstemmed |
Effect of slaughtering conditions on lipid damage of chilled farmed turbot (Psetta maxima) muscle |
title_sort |
effect of slaughtering conditions on lipid damage of chilled farmed turbot (psetta maxima) muscle |
publisher |
Consejo Superior de Investigaciones Científicas (España) |
publishDate |
2010 |
url |
http://hdl.handle.net/10261/25853 https://doi.org/10.3989/gya.123009 |
long_lat |
ENVELOPE(-56.317,-56.317,-63.467,-63.467) ENVELOPE(-58.133,-58.133,-62.083,-62.083) |
geographic |
Bajos Hielo |
geographic_facet |
Bajos Hielo |
genre |
Turbot |
genre_facet |
Turbot |
op_relation |
http://dx.doi.org/10.3989/gya.123009 Grasas y Aceites 61(3): 312-320 (2010) 0017-3495 http://hdl.handle.net/10261/25853 doi:10.3989/gya.123009 1988-4214 |
op_rights |
open |
op_doi |
https://doi.org/10.3989/gya.123009 |
container_title |
Grasas y Aceites |
container_volume |
61 |
container_issue |
3 |
container_start_page |
312 |
op_container_end_page |
320 |
_version_ |
1790609087976701952 |