Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage
6 páginas, 2 figuras, 8 tablas Lean fish deterioration during frozen storage (−30 and −10 °C) for up to 1 year was studied by the assessment of lipid changes. Comparison between a formaldehyde (FA)-forming species (cod) and a non-FA-forming one (haddock) was carried out. Lipid damages were measured...
| Main Authors: | , |
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| Format: | Article in Journal/Newspaper |
| Language: | English |
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John Wiley & Sons
1999
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| Online Access: | http://hdl.handle.net/10261/57623 https://doi.org/10.1002/(SICI)1097-0010(199910)79:13<1943::AID-JSFA461>3.0.CO;2-J |
| Summary: | 6 páginas, 2 figuras, 8 tablas Lean fish deterioration during frozen storage (−30 and −10 °C) for up to 1 year was studied by the assessment of lipid changes. Comparison between a formaldehyde (FA)-forming species (cod) and a non-FA-forming one (haddock) was carried out. Lipid damages were measured on the basis of free fatty acids (FFA), peroxide value (PV), thiobarbituric acid index (TBA-i) and fluorescent compounds. In both species at −30 °C, most lipid damage indices showed significant correlations with the storage time. However, at −10 °C, only the FFA and fluorescence detections provided significant correlations with the storage time. Comparison between the fish species showed higher lipid oxidation (PV and TBA-i) and hydrolysis (FFA content) in haddock than in cod at −10 °C; however, a higher fluorescence development was observed in cod at the same temperature. At −30 °C, little differences in lipid damage indices were detected between the two species. European Community, research project FAIR-CT95-1111 (1996±1999). Peer reviewed |
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