title: Effect of thermal treatment and frozen storage on lipid decomposition of light and dark muscles of saithe (Pollachius virens).
abstract: Lipid decomposition of saithe (Pollachius virens) light and dark muscles was monitored during frozen storage at -25°C of raw (up to 18 months) and cooked products. Samples were cooked after 0, 6 and 12 months raw storage then refrozen and stored at -25°C for 12 months to determine the stability of cooked-then-stored samples. Fatty acid profiles, formation of hydroperoxides (PV), thiobarbituric acid reactive substances (TBARS), fluorescence compounds (OFR) and free fatty acids (FFA) were evaluated throughout the storage for all samples. In general, results indicated that enzymatic lipolysis was the driving factor influencing the quality of saithe over raw storage and it mostly affected polyunsaturated lipids in the light muscle. Cooking, however, inhibited FFA formation and induced formation of PV and TBARS. This behavior was more evident in samples cooked after long raw storage periods. The initial quality of the raw material before cooking is therefore critical with regard to oxidative stability of cooked fish products.
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; D003296:Cooking; D005227:Fatty Acids / Q000032:analysis; D005396:Fish Products / Q000032:analysis*; D005519:Food Preservation; D005615:Freezing; D048388:Gadiformes; D015227:Lipid Peroxidation; D008066:Lipolysis; D009132:Muscles / Q000737:chemistry*
chemical_list: D005227:Fatty Acids
keywords: Cooking; Fatty acid profile; Frozen lean fish; Lipid oxidation