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An investigation of rancidity inhibition during frozen storage of Wels catfish (Silurus glanis) fillets by previous ascorbic and citric acid treatment

AuthorsPourashouri, Parastoo; Shabanpour, Bahareh; Aubourg, Santiago P. ; Rohi, Javad Daghigh; Shabani, Ali
KeywordsAscorbic acid
Citric acid
Frozen storage
Wels catfish
Issue Date2009
CitationInternational Journal of Food Science and Technology 44(8): 1503-1509 (2009)
AbstractThe effect of preliminary ascorbic and citric acid (AA and CA, respectively) soaking treatments on the rancidity development in Wels catfish (Silurus glanis) fillets during further frozen storage (−18 °C; up to 6 months) was studied. Rancidity development was measured by biochemical quality indices (formation of free fatty acids, peroxides and secondary oxidation products) and compared with sensory analysis (appearance, rancid odour and consistency) and general chemical analyses (pH, expressible moisture and heme iron contents). When compared with control samples, AA- and CA-treated samples showed a lower (P < 0.05) formation of primary and secondary lipid oxidation compounds that was corroborated by a longer (P < 0.05) shelf-life time as a result of a lower rancid odour formation. According to these results, control samples showed a higher (P < 0.05) heme iron breakdown (months 3–6) and a lower (P < 0.05) water-holding capacity (higher expressible moisture value) (month 6)
Description7 páginas, 3 figuras, 3 tablas
Publisher version (URL)http://dx.doi.org/10.1111/j.1365-2621.2007.01660.x
Appears in Collections:(IIM) Artículos
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Tables 2-3 Investigation rancidity.docTablas40,5 kBMicrosoft WordView/Open
Figure 1 Investigation rancidity.docFigura40,5 kBMicrosoft WordView/Open
Figure 2 Investigation rancidity.docFigura40,5 kBMicrosoft WordView/Open
Figure 3 Investigation rancidity.docFigura40,5 kBMicrosoft WordView/Open
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