title: Effects of temperature during frozen storage on lipid deterioration of saithe (Pollachius virens) and hoki (Macruronus novaezelandiae) muscles.
abstract: Lipid deterioration of two lean fish species, saithe (Pollachius virens) and hoki (Macruronus novaezelandiae), during frozen storage at -20 and -30°C (up to 18months) was studied. Lipid composition, lipid oxidation and hydrolysis, and sensory attributes were evaluated on both light and dark muscles of the fish species. Results showed significant lipid deterioration with extended storage time, but lower storage temperature showed significantly more preservative effects. A marked difference was observed between the composition of dark muscle of hoki and saithe. Polyunsaturated fatty acids were the predominant lipids in dark muscle of saithe, while monounsaturated fatty acids were predominant in dark muscle of hoki. Further, the hydrolytic activity differed greatly between dark muscle of hoki and saithe, with significantly lower activity observed in hoki. Present results indicate that both tertiary lipid oxidation and hydrolysis products are appropriate for assessing lipid deterioration of saithe and hoki light muscle during frozen storage.
authors.affiliation: Matis ohf. Icelandic Food and Biotech R&D, Biotechnology and Biomolecules, Vinlandsleid 12, IS-113 Reykjavík, Iceland; University of Iceland, Department of Food Science, Vinlandsleid 12, IS-113 Reykjavík, Iceland. Electronic address: magneag@matis.is.
authors.forename: Magnea G
authors.initials: MG
authors.lastname: Karlsdottir
authors.affiliation: Matis ohf. Icelandic Food and Biotech R&D, Biotechnology and Biomolecules, Vinlandsleid 12, IS-113 Reykjavík, Iceland.
authors.forename: Kolbrun
authors.initials: K
authors.lastname: Sveinsdottir
authors.affiliation: Matis ohf. Icelandic Food and Biotech R&D, Biotechnology and Biomolecules, Vinlandsleid 12, IS-113 Reykjavík, Iceland; Department of Food Science and Human Nutrition, University of Florida, 359 FSHN Building, Newell Drive, Gainesville, FL 32611, USA.
authors.forename: Hordur G
authors.initials: HG
authors.lastname: Kristinsson
authors.affiliation: Nestlé R&D, 5750 Harper Road, 44139 Solon, OH, USA.
authors.forename: Dominique
authors.initials: D
authors.lastname: Villot
authors.affiliation: Nestlé Research Center, Route du Jorat 57, 1000 Lausanne 26, Switzerland.
authors.forename: Brian D
authors.initials: BD
authors.lastname: Craft
authors.affiliation: Matis ohf. Icelandic Food and Biotech R&D, Biotechnology and Biomolecules, Vinlandsleid 12, IS-113 Reykjavík, Iceland; University of Iceland, Department of Food Science, Vinlandsleid 12, IS-113 Reykjavík, Iceland.
authors.forename: Sigurjon
authors.initials: S
authors.lastname: Arason
mesh_terms: D000818:Animals; D003080:Cold Temperature; D005231:Fatty Acids, Unsaturated / Q000737:chemistry*; D005399:Fishes; D061353:Food Storage; D005615:Freezing; D008055:Lipids; D009132:Muscles; D017747:Seafood / Q000032:analysis*
chemical_list: D005231:Fatty Acids, Unsaturated; D008055:Lipids
keywords: Frozen lean fish; Lipid hydrolysis; Lipid oxidation; Sensory