Analysis of Early Lipid Oxidation in Salmon Pâté with Cod Liver Oil and Antioxidants

Abstract

Analytical methods that can detect early stages of lipid oxidation in complex food matrixes are highly needed, and the interest in rapid methods is great. In the present study, sensory analysis, dynamic headspace/gas chromatography-mass spectrometry (GC-MS), front-face fluorescence spectroscopy, and an electronic nose were used to detect early lipid oxidation in salmon pâte. The pâte was enriched with cod liver oil to increase the n-3 content, and citric acid (CA) or calcium disodium ethylenediamine tetraacetate (EDTA) were used as metal chelators. The sensory panel, GC-MS, and fluorescence methods detected oxidative changes in the pâte after 4 wk of storage. The fluorescence intensity increased with time. More volatile lipid oxidation products were formed in pâte with cod liver oil than in pâte without oil, but no differences were found between the batches with regard to rancid odor and flavor. CA and EDTA slightly promoted formation of volatile oxidation products. EDTA had a small positive impact on the sensory perception of the samples, whereas CA did not work favorably. With better packaging and antioxidant protection, n-3 enriched salmon pâte could be viable. Front-face fluorescence and dynamic headspace/GC-MS could be well suited to monitor lipid oxidation in such products.