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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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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creator Aubourg, Santiago P.
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Medina, Isabel
description 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 
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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 &lt; 0.05). Meantime, peroxide levels were low and included in 2.1–3.6 meq. active oxygen kg−1 lipids range. Contrary, substantial formation (P &lt; 0.05) of thiobarbituric acid reactive substances and fluorescent compounds was proved, values being higher by increasing the time and temperature of storage of squid by‐products. Related to amine formation, trimethylamine values increased notably (P &lt; 0.05) with storage, higher values being obtained by increasing the storage time and temperature. For total volatile amines, increased levels with storage time were detected in samples stored at −10 °C; contrary, by‐products stored at the lowest temperature tested did not provide differences (P &gt; 0.05), resulting from the storage time. This study shows the need of appropriate storage conditions to offer the current by‐products as a source of valuable marine constituents. Present results meet the present global interests in the search for new and undervalued marine substrates to be employed commercially. 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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 &lt; 0.05). Meantime, peroxide levels were low and included in 2.1–3.6 meq. active oxygen kg−1 lipids range. Contrary, substantial formation (P &lt; 0.05) of thiobarbituric acid reactive substances and fluorescent compounds was proved, values being higher by increasing the time and temperature of storage of squid by‐products. Related to amine formation, trimethylamine values increased notably (P &lt; 0.05) with storage, higher values being obtained by increasing the storage time and temperature. For total volatile amines, increased levels with storage time were detected in samples stored at −10 °C; contrary, by‐products stored at the lowest temperature tested did not provide differences (P &gt; 0.05), resulting from the storage time. 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source Wiley-Blackwell Read & Publish Collection; Oxford University Press Open Access
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
title Evolution of lipid damage and volatile amine content in Patagonian squid (Doryteuthis gahi) by‐products during frozen storage
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