title: The effect of combined traditional and novel treatments on oxidative status of dolphinfish (Coryphaena hippurus) and sardine (Sardina pilchardus) muscle lipids.
abstract: Fish is rich in polyunsaturated fatty acids with beneficial effects on human health; however, these lipids are very sensitive to auto-oxidation reactions, leading to loss of nutritional and sensory quality. The effect of traditional (brining, smoking) and novel (addition of polyphenolic extracts, high pressure) preservation processes on the antioxidant/oxidative status of muscle lipids from dolphinfish and sardine was studied. Brining with oregano or rosemary aqueous extracts, as well as smoking, gave rise to deposition of phenolic compounds (9-42, 1.5-4.5 and 0.4-2.3 µg phenol/g for smoked, oregano-brined and rosemary-brined samples, respectively) in the muscle of both fish species. The antioxidant activity, as measured by ferric reducing ability, was also improved after brining with antioxidant extracts or smoking, results ranging from 8.9 to 82 mM FeSO4 · 7H2O equivalents/mg muscle depending on the treatment and the fish species. Consequently, fish lipid oxidation (as measured by thiobarbituric acid reactive substances) derived from brining and pressurizing, applied alone or in combination, was reduced between 6.6 and 69.8% depending on the treatment and the fish species. The combination of brining with oregano extract and light smoking showed an additional antioxidant effect, as compared with that obtained by smoking, on reducing sardine lipid oxidation derived from brining and pressurizing.
authors.affiliation: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (formerly Instituto del Frío) (CSIC), Madrid, Spain joaquin.gomez@csic.es.
authors.forename: Joaquín
authors.initials: J
authors.lastname: Gómez-Estaca
authors.affiliation: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (formerly Instituto del Frío) (CSIC), Madrid, Spain.
authors.forename: M Carmen
authors.initials: MC
authors.lastname: Gómez-Guillén
authors.affiliation: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (formerly Instituto del Frío) (CSIC), Madrid, Spain.
authors.forename: Pilar
authors.initials: P
authors.lastname: Montero
mesh_terms: D000818:Animals; D000975:Antioxidants; D005231:Fatty Acids, Unsaturated / Q000378:metabolism; D005399:Fishes; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D015227:Lipid Peroxidation; D009132:Muscles / Q000378:metabolism; D031341:Origanum; D010084:Oxidation-Reduction; D010473:Perciformes; D010936:Plant Extracts; D059808:Polyphenols; D011312:Pressure; D027542:Rosmarinus; D012492:Salts; D017747:Seafood / Q000032:analysis*; D012906:Smoke; D017392:Thiobarbituric Acid Reactive Substances
chemical_list: D000975:Antioxidants; D005231:Fatty Acids, Unsaturated; D010936:Plant Extracts; D059808:Polyphenols; D012492:Salts; D012906:Smoke; D017392:Thiobarbituric Acid Reactive Substances; C017082:brine
keywords: Oregano; brining; dolphinfish; oxidation; rosemary; sardine; smoking