Abstract
The aim of the present study was to comparatively evaluate the effect of different kinds of icing systems employed for the slaughtering and post-mortem storage of cultured turbot ( Psetta maxima ) on lipid damage (hydrolysis and oxidation). Slurry ice (SI) alone or in presence of ozone (OSI) was applied and compared to the traditional flake ice (FI) treatment. K value and trimethylamine (TMA) formation were also assessed. Some negative effects of ozone presence could be observed on primary and secondary lipid oxidation development; however, oxidation values reached by individuals kept under OSI condition could not be considered high and did not lead to polyunsaturated fatty acid content losses; while ozone presence provided a slowing down of TMA formation. When compared to FI conditions, the employment of SI was found useful to inhibit quality losses (K value and TMA formation), while no differences in lipid hydrolysis or oxidation development could be observed.
Highlights
The assurance of both the quality and safety of fresh seafood is currently an important challenge
The moisture content agreed with previous data on farmed turbot (Sheehan et al, 1994; Aubourg et al, 2007), being lower than that obtained in previous research on wild fish (Sheehan et al, 1994; Ruff et al, 2002), according to a known inverse ratio between moisture and lipid matter (Piclet, 1987), An increasing NaCl content in fish muscle was observed with icing time in individuals that were treated under any of the slurry ice conditions (SI and ozonized slurry ice (OSI) systems; Table 1)
Previous research has shown that stress at the time of slaughtering has a large influence on meat quality, so that an optimal slaughtering technique may substantially increase the quality of the flesh
Summary
The assurance of both the quality and safety of fresh seafood is currently an important challenge. In order to inhibit the different mechanisms responsible for fish deterioration during chilled storage (Whittle et al, 1990; Olafsdóttir et al, 1997), recent research depends on advanced procedures. One such technology is slurry ice (SI) which, when employed in the place of traditional flake ice (FI), has shown many advantages such as a lower storage temperature, faster cooling, lower physical damage to the product and better heat exchange power (Yamada et al, 2002; Medina et al, 2009). Comparative studies on sensory and physical properties, as well as changes in protein, nucleotide and carbohydrate composition have been carried out (Morzel et al, 2003; Özogul and Özogul, 2004; Roth et al, 2007); research related to lipid fraction damage has been scarce, only accounting in some cases for a single lipid oxidation index (namely, thiobarbituric acid value) (Huidobro et al, 2001; Duran et al, 2008)
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