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Effect of brine pre-treatment on lipid stability of frozen horse mackerel (Trachurus trachurus)

AuthorsAubourg, Santiago P. ; Ugliano, Maurizio
KeywordsUnder-utilised fish
Salt pre-treatment
Salt pre-treatment
Lipid oxidation and hydrolysis
Shelf-life time
Issue Date2002
CitationEuropean Food Research and Technology 215(2): 91-95 (2002)
AbstractThe rancidity development during the frozen storage (–20 °C) of an under-utilised medium-fat fish species (horse mackerel; Trachurus trachurus) was investigated. Special attention was given to a pre-freezing treatment consisting of an immersion in NaCl solution (5%, 10%, and 20%) and its effect on lipid damage during the fish frozen storage. Lipid hydrolysis (free fatty acid content) and oxidation (conjugated dienes formation; peroxide value, PV; thiobarbituric acid index, TBA-i; fluorescence formation, FR) were studied up to 270 days of frozen storage. Oxidative rancidity measured by the PV, TBA-i, and FR showed an increase with the frozen storage time and also as a result of an increasing salt content in fish muscle. A high peroxide formation was observed at day 210 of frozen storage, especially in the case of 20% NaCl treated samples. Lipid hydrolysis also increased with the frozen storage time; at the end of the experiment (270 days), a decreasing effect of muscle salt content on lipid hydrolysis was observed. Employment of appropriate antioxidant additions is recommended if salting pre-treatment is to be needed to avoid a large lipid oxidation development and ensure a longer shelf-life time.
Description5 páginas, 3 tablas.-- The final publication is available at www.springerlink.com
Publisher version (URL)http://dx.doi.org/10.1007/s00217-002-0530-1
Appears in Collections:(IIM) Artículos
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