Effect of vacuum packaging on lipid oxidation of eel ( Anguilla anguilla) flesh during refrigerated storage
Recent trends towards extending the shelf-life of fresh eel during refrigerated storage have rendered the control of lipid oxidation increasingly important. Eel fat is very sensitive to oxidative deterioration because of its high content of polyunsaturated fatty acids. To delay or minimise oxidative...
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ftdoajarticles:oai:doaj.org/article:712d8865051449f28b1c0452f7a52b1d 2023-05-15T13:26:56+02:00 Effect of vacuum packaging on lipid oxidation of eel ( Anguilla anguilla) flesh during refrigerated storage FLETOURIS D. GIANKIDOU M PAPAPANAGIOTOU E. FOTIADOU B. KESSOPOULOS B. ANGELIDIS Panagiotis 2009-09-01T00:00:00Z https://doaj.org/article/712d8865051449f28b1c0452f7a52b1d EN eng CITDD Publishing House http://www.ddni.ro/manager/editor/UserFiles/File/Scientific%20annals/volume/15/14.pdf https://doaj.org/toc/1842-614X https://doaj.org/toc/2247-9902 1842-614X 2247-9902 https://doaj.org/article/712d8865051449f28b1c0452f7a52b1d Scientific Annals of the Danube Delta Institute, Vol 15, Pp 111-114 (2009) eel Anguilla anguilla lipid oxidation malonaldehyde refrigerated storage vacuum packaging Ethnology. Social and cultural anthropology GN301-674 Science Q Science (General) Q1-390 article 2009 ftdoajarticles 2022-12-31T14:43:05Z Recent trends towards extending the shelf-life of fresh eel during refrigerated storage have rendered the control of lipid oxidation increasingly important. Eel fat is very sensitive to oxidative deterioration because of its high content of polyunsaturated fatty acids. To delay or minimise oxidative deterioration of fresheel fat during refrigerated storage, the use of vacuum packaging was investigated. Lipid oxidation was assessed by monitoring malonaldehyde (MDA) formation in wild (n=10) and farmed (n=10) eel flesh samples at 0, 1, 2, 5 and 8 days of refrigerated storage in atmospheric air or under vacuum packaging, using a selective third-order derivative spectrophotometric method. The results clearly demonstrated the oxidative stability of vacuum packed eelflesh following storage for 8 days at 3±1oC and the significant oxidation of the atmospheric air stored eel flesh even after 1 day of refrigerated storage. Article in Journal/Newspaper Anguilla anguilla Directory of Open Access Journals: DOAJ Articles |
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Open Polar |
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Directory of Open Access Journals: DOAJ Articles |
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English |
topic |
eel Anguilla anguilla lipid oxidation malonaldehyde refrigerated storage vacuum packaging Ethnology. Social and cultural anthropology GN301-674 Science Q Science (General) Q1-390 |
spellingShingle |
eel Anguilla anguilla lipid oxidation malonaldehyde refrigerated storage vacuum packaging Ethnology. Social and cultural anthropology GN301-674 Science Q Science (General) Q1-390 FLETOURIS D. GIANKIDOU M PAPAPANAGIOTOU E. FOTIADOU B. KESSOPOULOS B. ANGELIDIS Panagiotis Effect of vacuum packaging on lipid oxidation of eel ( Anguilla anguilla) flesh during refrigerated storage |
topic_facet |
eel Anguilla anguilla lipid oxidation malonaldehyde refrigerated storage vacuum packaging Ethnology. Social and cultural anthropology GN301-674 Science Q Science (General) Q1-390 |
description |
Recent trends towards extending the shelf-life of fresh eel during refrigerated storage have rendered the control of lipid oxidation increasingly important. Eel fat is very sensitive to oxidative deterioration because of its high content of polyunsaturated fatty acids. To delay or minimise oxidative deterioration of fresheel fat during refrigerated storage, the use of vacuum packaging was investigated. Lipid oxidation was assessed by monitoring malonaldehyde (MDA) formation in wild (n=10) and farmed (n=10) eel flesh samples at 0, 1, 2, 5 and 8 days of refrigerated storage in atmospheric air or under vacuum packaging, using a selective third-order derivative spectrophotometric method. The results clearly demonstrated the oxidative stability of vacuum packed eelflesh following storage for 8 days at 3±1oC and the significant oxidation of the atmospheric air stored eel flesh even after 1 day of refrigerated storage. |
format |
Article in Journal/Newspaper |
author |
FLETOURIS D. GIANKIDOU M PAPAPANAGIOTOU E. FOTIADOU B. KESSOPOULOS B. ANGELIDIS Panagiotis |
author_facet |
FLETOURIS D. GIANKIDOU M PAPAPANAGIOTOU E. FOTIADOU B. KESSOPOULOS B. ANGELIDIS Panagiotis |
author_sort |
FLETOURIS D. |
title |
Effect of vacuum packaging on lipid oxidation of eel ( Anguilla anguilla) flesh during refrigerated storage |
title_short |
Effect of vacuum packaging on lipid oxidation of eel ( Anguilla anguilla) flesh during refrigerated storage |
title_full |
Effect of vacuum packaging on lipid oxidation of eel ( Anguilla anguilla) flesh during refrigerated storage |
title_fullStr |
Effect of vacuum packaging on lipid oxidation of eel ( Anguilla anguilla) flesh during refrigerated storage |
title_full_unstemmed |
Effect of vacuum packaging on lipid oxidation of eel ( Anguilla anguilla) flesh during refrigerated storage |
title_sort |
effect of vacuum packaging on lipid oxidation of eel ( anguilla anguilla) flesh during refrigerated storage |
publisher |
CITDD Publishing House |
publishDate |
2009 |
url |
https://doaj.org/article/712d8865051449f28b1c0452f7a52b1d |
genre |
Anguilla anguilla |
genre_facet |
Anguilla anguilla |
op_source |
Scientific Annals of the Danube Delta Institute, Vol 15, Pp 111-114 (2009) |
op_relation |
http://www.ddni.ro/manager/editor/UserFiles/File/Scientific%20annals/volume/15/14.pdf https://doaj.org/toc/1842-614X https://doaj.org/toc/2247-9902 1842-614X 2247-9902 https://doaj.org/article/712d8865051449f28b1c0452f7a52b1d |
_version_ |
1766395347460947968 |