Effect of thermal treatment and frozen storage on lipid decomposition of light and dark muscles of saithe (Pollachius virens)

Magnea G Karlsdottir; Kolbrun Sveinsdottir; Hordur G Kristinsson; Dominique Villot; Brian D Craft; Sigurjon Arason

doi:10.1016/j.foodchem.2014.05.068

Effect of thermal treatment and frozen storage on lipid decomposition of light and dark muscles of saithe (Pollachius virens)

Food Chem. 2014 Dec 1:164:476-84. doi: 10.1016/j.foodchem.2014.05.068. Epub 2014 May 21.

Authors

Magnea G Karlsdottir¹, Kolbrun Sveinsdottir², Hordur G Kristinsson³, Dominique Villot⁴, Brian D Craft⁵, Sigurjon Arason⁶

Affiliations

¹ 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.
² Matis ohf. Icelandic Food and Biotech R&D, Biotechnology and Biomolecules, Vinlandsleid 12, IS-113 Reykjavík, Iceland.
³ 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.
⁴ Nestlé R&D, 5750 Harper Road, 44139 Solon, OH, USA.
⁵ Nestlé Research Center, Route du Jorat 57, 1000 Lausanne 26, Switzerland.
⁶ 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.

PMID: 24996360
DOI: 10.1016/j.foodchem.2014.05.068

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.

Keywords: Cooking; Fatty acid profile; Frozen lean fish; Lipid oxidation.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Cooking
Fatty Acids / analysis
Fish Products / analysis*
Food Preservation
Freezing
Gadiformes*
Lipid Peroxidation
Lipolysis*
Muscles / chemistry*

Substances

Fatty Acids