Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage

• Main Authors: Aubourg, Santiago P., Medina, Isabel
• Format: Article in Journal/Newspaper
• Language: English
• Published: John Wiley & Sons 1999
• Subjects: Formaldehyde; Frozen storage; Gadoids; Lean fish; Lipid oxidation and hadrolysis; Gadus morhua
• 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

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