Abstract
AbstractEffects of added phosphates on retardation of lipid oxidation of salted cod during processing, storage and after rehydration were investigated. Lipid hydrolysis progress and development of color, primary and secondary lipid oxidation products and fluorescence intensities were determined. Added phosphates significantly retarded lipid hydrolysis and lipid oxidation progress, resulting in lower free fatty acid, lipid hydroperoxides (PV), thiobarbituric acid‐reactive substances (TBARS) as well as fluorescence intensities (δFor and δFaq). Significant correlation between the lipid oxidation products (PV, TBARS, δFor and δFaq) and yellow/brownish discoloration (b* value) of salted cod was observed. Principal component analysis showed that TBARS, b* value and δFor were the strongest indicators of lipid oxidation during salting and storage.
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