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Lipid oxidation in fillets of herring (Clupea harengus) during frozen storage.: Influence of pre-freezing storage
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
1999 (English)In: Journal of Agricultural and Food Chemistry, ISSN 0346-718X, Vol. 47, 2075-81 p.Article in journal (Refereed)
Abstract [en]

Fillets of herring (Clupea harengus) were kept in ice for 0, 3, 6 and 9 days prior to storage at -18 °C for 0, 3, 6, 9 and 12 weeks. At each storage point, peroxide value (PV), absorbance at 268 nm (A268), fluorescent products (FP), ?-tocopherol, glutathione peroxidase (GSH-px) and ascorbic acid were measured. As shown by regression analyses, samples held for 6 days on ice formed oxidation products with the highest rate during frozen storage, followed by, for PV and FP, the 9-day samples. These data indicate that severe changes negatively affecting the oxidation process took place in the herring muscle between 3 and 6 days after catch. The rate of antioxidant loss at -18 °C decreased with increased pre-freezing holding, something which was most obvious for GSH-px and ascorbic acid. ?-Tocopherol showed the largest losses, and after 82 days at -18 °C, the 6-day sample had completely run out of this compound. Partial least square regression (PLS) analysis of all data showed that the ice storage had a larger effect than the frozen storage on changes in PV, A268, FP, ?-tocopherol and ascorbic acid. For GSH-px, the relation was the inverse.

Place, publisher, year, edition, pages
1999. Vol. 47, 2075-81 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8799OAI: oai:DiVA.org:ri-8799DiVA: diva2:966672
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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