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Título

Stress during slaughter increases lipid metabolites and decreases oxidative stability of farmed rainbow trout (Oncorhynchus mykiss) during frozen storage

AutorSecci, G.; Parisi, Giuliana; Dasilva, Gabriel ; Medina, Isabel
Palabras claveEicosanoids
Rainbow trout
Stress biomarker
Lipid oxidation
TBARS
Fecha de publicación2016
EditorElsevier
CitaciónFood Chemistry 190: 5-11 (2016)
ResumenThe consequences of slaughter on the formation of lipid metabolites and oxidative stability of fish muscle during long term frozen storage (−10 °C) were evaluated using farmed rainbow trout killed by asphyxia in air or percussion. The level of major adenine nucleotides and their related compounds was determined in order to check the stress level during slaughter. Plasma lipid metabolites were studied through the determination of eicosanoids and docosanoids such as prostaglandins, leukotrienes, thromboxanes, isoprostanes, resolvins, hydroxides, hydroperoxides, coming from eicosapentaenoic (EPA), arachidonic (ARA), and docosahexaenoic (DHA) acids. In addition, lipid oxidative stability of fillets was monitored. Results revealed that stress during slaughter can greatly influence oxidative stress and oxidative stability of rainbow trout fillets. In fact, asphyxia, which was the most stressful, induced a higher production of some lipid mediators such as hydroperoxides and EPA-derived prostaglandins, such as 12-HpHEPE/15-HpHEPE and PGD3/PGE3. As a consequence, fillets derived from asphyxiated fish were less stable in terms of oxidative stability and showed lower shelf-life
Descripción6 páginas, 1 figura, 3 tablas
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2015.05.051
URIhttp://hdl.handle.net/10261/131097
DOI10.1016/j.foodchem.2015.05.051
ISSN0308-8146
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