EFFECTS OF BERRY ADDITIVES AND SYNTHETIC ANTIOXIDANTS ON LIPID OXIDATION OF BALTIC HERRING (Clupea harengus membras) FISH MASS DURING COLD STORAGE
Mejia Rios, Claudia (2020-07-27)
EFFECTS OF BERRY ADDITIVES AND SYNTHETIC ANTIOXIDANTS ON LIPID OXIDATION OF BALTIC HERRING (Clupea harengus membras) FISH MASS DURING COLD STORAGE
Mejia Rios, Claudia
(27.07.2020)
Julkaisu on tekijänoikeussäännösten alainen. Teosta voi lukea ja tulostaa henkilökohtaista käyttöä varten. Käyttö kaupallisiin tarkoituksiin on kielletty.
suljettu
Julkaisun pysyvä osoite on:
https://urn.fi/URN:NBN:fi-fe2020100778356
https://urn.fi/URN:NBN:fi-fe2020100778356
Tiivistelmä
Baltic herring has great nutritional value due to its high levels of long chain omega-3 polyunsaturated fatty acids (PUFAs). However, this trait also makes Baltic herring susceptible to lipid oxidation. Industrial processes, such as mincing, further promotes oxidation through higher contact with oxygen and increases exposure of lipids to pro- oxidants present in fish. This poses a challenge for preserving nutritional and sensory quality during storage and, thus, it is essential to restrict it.
The present work evaluated the effects on lipid oxidation of natural additions with high contents of antioxidants, namely: dried sea buckthorn press cake, dried oil-free sea buckthorn press cake, dried lingonberry press cake and frozen lingonberry, in minced Baltic herring for up to 21 days of refrigerated storage at 1 °C. Concentrations of 1, 1.5 and 3% (w/w) were used for the first three additions; while a concentration of 10% was used for lingonberry.
Lipid oxidation was assessed by two approaches. Primary oxidation products were analyzed using the peroxide value (PV) method at six time points (days 0, 3, 7, 10, 14 and 21). For secondary products, six volatile oxidation products were measured using the headspace-solid-phase microextraction/gas chromatographic/mass spectrometric (HS- SPME/GC/MS) method at five time points (days 0, 3, 7, 10 and 14).
All minces showed a clear increase of PV and produced volatile oxidation compounds after 3 days of storage, but a more rapid increase was noticed after 7 days. Overall, the additions that achieved the best inhibition effects on lipid oxidation based on both PV and volatile compounds were lingonberry (3% w/w), frozen lingonberry (10% w/w) and oil- free sea buckthorn (3% w/w).
The present work evaluated the effects on lipid oxidation of natural additions with high contents of antioxidants, namely: dried sea buckthorn press cake, dried oil-free sea buckthorn press cake, dried lingonberry press cake and frozen lingonberry, in minced Baltic herring for up to 21 days of refrigerated storage at 1 °C. Concentrations of 1, 1.5 and 3% (w/w) were used for the first three additions; while a concentration of 10% was used for lingonberry.
Lipid oxidation was assessed by two approaches. Primary oxidation products were analyzed using the peroxide value (PV) method at six time points (days 0, 3, 7, 10, 14 and 21). For secondary products, six volatile oxidation products were measured using the headspace-solid-phase microextraction/gas chromatographic/mass spectrometric (HS- SPME/GC/MS) method at five time points (days 0, 3, 7, 10 and 14).
All minces showed a clear increase of PV and produced volatile oxidation compounds after 3 days of storage, but a more rapid increase was noticed after 7 days. Overall, the additions that achieved the best inhibition effects on lipid oxidation based on both PV and volatile compounds were lingonberry (3% w/w), frozen lingonberry (10% w/w) and oil- free sea buckthorn (3% w/w).