Effect of superficial treatment with new natural antioxidant on salmon (Salmo salar) lipid oxidation
Lipid oxidation is one of the main factors responsible for the quality loss in refrigerated and frozen stored fish products. The aim of the study was to evaluate the effect of superficial treatment of Atlantic salmon (Salmo salar) with dihydroquercetin (DHQ) solutions on the hydrolytic and oxidative...
| Published in: | Acta Alimentaria |
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| Main Authors: | , , , , , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Akadémiai Kiadó
2014
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| Subjects: | |
| Online Access: | http://real.mtak.hu/49824/ http://real.mtak.hu/49824/1/aalim.43.2014.1.1.pdf https://doi.org/10.1556/AAlim.43.2014.1.1 |
| Summary: | Lipid oxidation is one of the main factors responsible for the quality loss in refrigerated and frozen stored fish products. The aim of the study was to evaluate the effect of superficial treatment of Atlantic salmon (Salmo salar) with dihydroquercetin (DHQ) solutions on the hydrolytic and oxidative changes in fish lipids during refrigerated storage. It was found that treatment with DHQ solution (1.0 g l −1 ) reduced approximately twice the free fatty acids content of chilled stored salmon. After 11 days of storage at 1 °С, the contents of hydroperoxides (HPO) and 2-thiobarbituric acid reactive substances (TBARS) of these samples decreased with 45.00 and 0.91 mg MDA/kg, respectively. The share of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) in control and experimental samples did not differ significantly (P>0.05). Results obtained show that the superficial treatment of salmon with DHQ solution (1.0 g l −1 ) delayed the hydrolytic and oxidative changes in fish lipids significantly, thus preserving the salmon freshness up to 11 days of storage at 1 °С. |
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