Evolution of lipid damage and volatile amine content in Patagonian squid (Doryteuthis gahi) by‐products during frozen storage

Summary By‐products (viscera, tails, skin, etc.) resulting from Patagonian squid (Doryteuthis gahi) commercialisation were pooled together and stored at −10 and –18 °C for 12 months. During this storage time, 81.1–83.7 and 1.7–2.4 (g 100 g−1) ranges were detected for moisture and lipid values, respe...

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Bibliographic Details
Published in:International journal of food science & technology 2022-08, Vol.57 (8), p.5409-5418
Main Authors: Aubourg, Santiago P., Trigo, Marcos, González, Mª Jesús, Lois, Salomé, Medina, Isabel
Format: Article
Language:English
Subjects:
Amines
By‐products
Chemical compounds
Commercialization
Doryteuthis
Fatty acids
Fluorescence
frozen storage
lipid hydrolysis
lipid oxidation
Lipids
Moisture effects
Patagonian squid
Phospholipids
quality loss
Squid
Storage
Storage conditions
Stored products
Substrates
Thiobarbituric acid
Trimethylamine
Viscera
volatile amines
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Summary:Summary By‐products (viscera, tails, skin, etc.) resulting from Patagonian squid (Doryteuthis gahi) commercialisation were pooled together and stored at −10 and –18 °C for 12 months. During this storage time, 81.1–83.7 and 1.7–2.4 (g 100 g−1) ranges were detected for moisture and lipid values, respectively. An increased storage time and temperature led to free fatty acid formation and phospholipid content decrease (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15873