Lipid oxidation in fillets of herring (Clupea harengus) during ice storage.
The influence of ice storage on lipid oxidation, odor, antioxidants, water-soluble catalysts, and microorganisms was investigated in fillets of herring (Clupea harengus) during 15 days. Based on linear regression analyses of the data, significant rises (p </= 0.05) in lipid oxidation products were seen after 2-3 days and in "rancid" odor after 2.5 days. Peroxide value (PV), fluorescent product (FP), and ascorbic acid analyses were the chemical measures most strongly correlated to "rancid" odor (r = 0.97). Antioxidants decreased in the following order: alpha-tocopherol > ascorbic acid > glutathione peroxidase (GSH-px); however, GSH-px correlated best to the development of lipid oxidation products (r(mean) = -0.96). The activity of aqueous pro-oxidants, which were enzymatic in nature to a great extent, had decreased by 75% at day 15. No significant increase in total bacteria was seen until after 7 days. There were major local differences in both composition and stability throughout the fillet. Oxidation proceeded most rapidly in the tissue right under the skin, probably explained by its high initial pro-oxidative activity.
Undeland
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SIK, The Swedish Institute for Food and Biotechnology, Göteborg, Sweden. ingrid.undeland@sik.se
Hall
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Lingnert
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D000818:Animals; D000975:Antioxidants / Q000032:analysis; D005399:Fishes / Q000378:metabolism*; D005519:Food Preservation; D007053:Ice; D008055:Lipids / Q000737:chemistry*; D008460:Meat / Q000032:analysis* / Q000382:microbiology; D010084:Oxidation-Reduction; D013055:Spectrophotometry, Infrared; D013649:Taste
D000975:Antioxidants; D007053:Ice; D008055:Lipids