Changes of lipids in sardine ( Sardinella gibbosa) muscle during iced storage

Changes in lipids of sardine ( Sardinella gibbosa) muscle during 15 days of iced storage were investigated. Lipid deterioration, lipolysis and lipid oxidation, occurred throughout the storage. The progressive peroxide formation was monitored by the increase in the absorbance band at 3600–3200 cm −1...

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Bibliographic Details
Published in:Food chemistry 2006, Vol.99 (1), p.83-91
Main Authors: Chaijan, Manat, Benjakul, Soottawat, Visessanguan, Wonnop, Faustman, Cameron
Format: Article
Language:English
Subjects:
Biological and medical sciences
cold storage
dienoic fatty acids
docosahexaenoic acid
eicosapentaenoic acid
enzymatic hydrolysis
fish
Fish and seafood industries
Food industries
food storage
free fatty acids
Fundamental and applied biological sciences. Psychology
ice
Iced storage
lipid composition
Lipid oxidation
lipid peroxidation
Lipolysis
Muscle
peroxide value
phospholipids
Sardine
Sardinella
Sardinella gibbosa
sardines
Sardinops
skeletal muscle
temporal variation
thiobarbituric acid-reactive substances
triacylglycerols
unsaturated fatty acids
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Summary:Changes in lipids of sardine ( Sardinella gibbosa) muscle during 15 days of iced storage were investigated. Lipid deterioration, lipolysis and lipid oxidation, occurred throughout the storage. The progressive peroxide formation was monitored by the increase in the absorbance band at 3600–3200 cm −1 in Fourier transform infrared (FTIR) spectra and increased peroxide values were observed in sardine muscle up to 6 days of iced storage, followed by a continuous decrease from then for 9 days ( P < 0.05). The increase in thiobarbituric acid reactive substances (TBARS) was noticeable throughout the iced storage ( P < 0.05). However, no difference in conjugated diene (CD) of sardine muscle was found within the first 12 days of iced storage ( P > 0.05). Marked decreases in unsaturated fatty acids, especially eicosapentaenoic acid (EPA; C20:5( n − 3)) and docosahexaenoic acid (DHA; C22:6( n − 3)) were observed as the storage time increased. Those changes indicated that lipid oxidation occurred in sardine muscle. A gradual increase in free fatty acid formation, with decreases in triglyceride and phospholipid contents, was found during iced storage ( P < 0.05), suggesting hydrolysis induced by lipases and phospholipases.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2005.07.022