Abstract
The evolution of lipid damage in anchovy ( Engraulis encrasicholus ) muscle was studied under different storage conditions. Fresh anchovy was exposed to salt (S condition), ice (I condition) and salt-ice (IS condition), kept in a refrigerated room (4 oC), and analyzed at days 0, 2, 4, 6, 8, 10 and 12 of storage. A strong hydrolysis development could be assessed for all storage conditions, although a partial hydrolysis inhibition (p < 0.05) could be attained as a result of the presence of salt (S and IS conditions). In contrast, a lower (p < 0.05) primary lipid oxidation compound formation could be observed for individuals kept under I conditions. This conclusion was confirmed by the interaction compound formation study (fluorescence and browning developments) between oxidized lipids and protein-type molecules. Accordingly, a higher lipid oxidation was inferred as a result of NaCl addition to fish (S and IS conditions).
Highlights
Marine products constitute a highly perishable food group (Pigott and Tucker, 1990; Ashie et al, 1996)
Comparison among fish individuals corresponding to the three storage conditions showed a significant (p < 0.05) increase according to the following sequence: I < IS < S
For all kinds of storage conditions checked in the present study, a remarkable lipid hydrolysis and oxidation development was assessed in anchovy muscle lipids
Summary
Marine products constitute a highly perishable food group (Pigott and Tucker, 1990; Ashie et al, 1996). Deterioration of fish species begins immediately upon capture, and the degree to which it continues depends directly on storage conditions. Among the different on-board treatments, chilling storage has been the most commonly employed for fish to be commercialized as fresh or further processed (Whittle et al, 1990; Madrid et al, 1994). Different mechanisms have been found responsible for fish deterioration during chilled storage (Olafsdóttir et al, 1997; Howgate, 2006). During the chilled storage of fish, lipids have been reported to undergo hydrolysis and oxidation reactions that can lead to important losses in sensory and nutritional qualities with an important impact on its commercial value (Undeland et al, 1999; Chaijan et al, 2006)
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