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Lipid oxidation in minced herring (Clupea harengus) during frozen storage.: Effect of Washing and Precooking
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
1998 (English)In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 46, no 6, 2319-2328 p.Article in journal (Refereed)
Abstract [en]

A 23 factorial experimental design was used to investigate the effect of washing in combination with precooking on the oxidative stability of lipids in minced herring (Clupea harengus) at -18°C. The following variables were studied: washing (no, yes), cooking time (38, 54 min), and cooking temperature (55, 100°C). The responses monitored were peroxide value (PV), absorbance at 234 nm (A234), absorbance at 268 nm (A268), and lipid soluble fluorescent products (FP). A partial least-squares regression analysis (PLS) revealed that the best lipid stability was obtained at minimum cooking time and at lower temperature. On the basis of compositional analyses and in vitro experiments, this finding was proposed to be due to heat inactivation of catalytic enzymes, without simultaneous activation, for example, of hemoproteins. Washing reduced these benefits from precooking by removal of pro-oxidative enzymes and also through a reduction in the amount of antioxidants as well as a relative increase in phospholipids and free fatty acids in the fat.

Place, publisher, year, edition, pages
1998. Vol. 46, no 6, 2319-2328 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8802OAI: oai:DiVA.org:ri-8802DiVA: diva2:966675
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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