Effect of a low-density polyethylene film containing butylated hydroxytoluene on lipid oxidation and protein quality of Sierra fish (Scomberomorus sierra) muscle during frozen storage.
Fresh sierra fish (Scomberomorus sierra) fillets were packed in low-density polyethylene films with butylated hydroxytoluene (BHT-LDPE) added. Fillets packed in LDPE with no BHT were used as controls (LDPE). The packed fillets were stored at -25 degrees C for 120 days in which the film released 66.5% of the antioxidant. The influence of the antioxidant on lipid and protein quality, lipid oxidation, muscle structure changes, and shear-force resistance was recorded. As compared to LDPE films, fillets packed in BHT-LDPE films showed lower lipid oxidation, thiobarbituric acid values (4.20 +/- 0.52 vs 11.95 +/- 1.06 mg malonaldehyde/kg), peroxide values (7.20 +/- 1.38 vs 15.15 +/- 1.48 meq/kg), and free fatty acids (7.98 +/- 0.43 vs 11.83 +/- 1.26% of oleic acid). Fillets packed in BHT-LDPE films showed less tissue damage and lost less firmness than fillets packed in LDPE. A significant relationship between lipid oxidation and texture was detected (R2 adjusted, 0.70-0.73). BHT-LDPE films may be used not only to prevent lipid oxidation but also to minimize protein damage to prolong the shelf life of sierra fish.
Torres-Arreola
Wilfrido
W
Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Apdo. Postal 1658, Col. Centro, Hermosillo, Sonora, 83000 Mexico.
Soto-Valdez
Herlinda
H
Peralta
Elizabeth
E
Cardenas-López
José Luis
JL
Ezquerra-Brauer
Josafat Marina
JM
D000818:Animals; D002084:Butylated Hydroxytoluene; D018857:Food Packaging / Q000295:instrumentation; D005519:Food Preservation; D005615:Freezing; D015227:Lipid Peroxidation; D009124:Muscle Proteins / Q000032:analysis*; D009132:Muscles / Q000737:chemistry; D010473:Perciformes; D020959:Polyethylene
D009124:Muscle Proteins; D002084:Butylated Hydroxytoluene; D020959:Polyethylene