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Lipid oxidation in fillets of herring (Clupea harengus) during frozen storage. Influence of prefreezing storage
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
1999 (English)In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 47, no 5, 2075-2081 p.Article in journal (Refereed)
Abstract [en]

Fillets of herring (Clupea harengus) were kept on ice for 0, 3, 6, and 9 days prior to storage at -18 °C for 0, 21, 42, 63, and 84 days. At each storage point, peroxide value (PV), absorbance at 268 nm (A268), fluorescent products (FP), ?-tocopherol, glutathione peroxidase (GSH-px) activity, and ascorbic acid were measured. As shown by regression analyses, samples held for 6 days on ice formed oxidation products at the highest rate during frozen storage, followed by, for PV and FP, the 9-day samples. These data indicate that severe changes that negatively affect the oxidation process took place in the herring muscle between 3 and 6 days after catch. Both the initial antioxidant levels and the rate of antioxidant loss at -18 °C decreased with increased prefreezing holding time, the latter being most obvious for GSH-px activity and ascorbic acid. ?-Tocopherol showed the largest losses and had disappeared entirely from the 6- and 9-day samples at the end of the frozen storage. Partial least-squares regression analysis of the data showed that ice storage had a greater effect than frozen storage on changes in PV, A268, FP, ?-tocopherol, and ascorbic acid. For GSH-px activity, frozen storage had the greatest effect.

Place, publisher, year, edition, pages
1999. Vol. 47, no 5, 2075-2081 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8795DOI: 10.1021/jf980944wPubMedID: 10552499OAI: oai:DiVA.org:ri-8795DiVA: diva2:966668
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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