Abstract
The present research focuses on the nutritional value of the lipid retention associated with frozen cobia ( Rachycentron canadum ). The effect of a previous soaking in an aqueous ascorbic acid (AA) solution on the fatty acid profile of fish fillets during a further frozen storage period (–18 °C) was investigated. Two different AA concentrations were tested (0.25% and 0.50%) and compared to control conditions. As a result of the frozen storage period (up to 6 months), marked decreases were found in the contents of fatty acid groups such as monounsaturated, polyunsaturated and n-3 polyunsaturated, as well as in the n-3/n-6 ratio. However, a preserving effect on such fatty acid parameters could be observed resulting from the previous AA treatment, which was greater when applying the 0.50% AA concentration. Assessment of the polyene index indicated an increased lipid oxidation development during the frozen storage time; this increase was partially inhibited by the previous AA soaking.
Highlights
Polyunsaturated fatty acids (PUFA) corres ponding to the n-3 series have attracted increasing attention because of their benefitial role in human health and nutrition (Ackman, 1990; RubioRodríguez et al, 2010)
PUFA oxidation during marine food processing has shown to lead to the formation of a wide variety of lipid oxidation products which can contribute to the loss of essential nutrients and detrimental sensory quality (Harris and Tall, 1994; Aubourg, 1999; Chaouqy et al, 2008)
The present study focuses on the retention of the lipid nutritional value of this species when commercialized as a frozen product
Summary
Polyunsaturated fatty acids (PUFA) corres ponding to the n-3 series have attracted increasing attention because of their benefitial role in human health and nutrition (Ackman, 1990; RubioRodríguez et al, 2010). In order to minimize such undesirable effects, different technological strategies have been applied such as low temperature storage, preserving packaging, glazing, including protecting chemicals and the incorporation of antioxidants (Davies, 1997; Lin and Lin, 2005; Medina et al, 2009). Ascorbic acid (AA) is a low molecular weight organic acid that represents a good choice because of its easy availability, low commercial cost and wide range of Effect of previous ascorbic acid treatment on the fatty acid profile of cobia (Rachycentron canadum)
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