Lipid damage detection during the frozen storage of an underutilized fish species

Lipid damage was studied on an underutilized fish species (blue whiting, Micromesistius poutassou). Blue whiting fillets were frozen at −40°C and stored at −30 and −10°C up to 1 year. Primary and secondary lipid oxidation products, interaction compounds and lipid hydrolysis were studied on the fish...

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Bibliographic Details
Published in:Food research international 1999-01, Vol.32 (7), p.497-502
Main Author: Aubourg, Santiago P.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Blue whiting
deterioration
Fish and seafood industries
Fish food
fluorescence
Food engineering
Food industries
frozen fish
Frozen storage
Fundamental and applied biological sciences. Psychology
General aspects
Lipid oxidation and hydrolysis
lipid peroxidation
micromestistius poutassou
peroxide value
temperature
Underutilized species
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Summary:Lipid damage was studied on an underutilized fish species (blue whiting, Micromesistius poutassou). Blue whiting fillets were frozen at −40°C and stored at −30 and −10°C up to 1 year. Primary and secondary lipid oxidation products, interaction compounds and lipid hydrolysis were studied on the fish white muscle. At −30°C most of the lipid damage indices tested (free fatty acids, peroxide value, conjugated dienes, thiobarbituric acid index and fluorescence detection) showed a significant ( p
ISSN:0963-9969
1873-7145
DOI:10.1016/S0963-9969(99)00123-4