Abstract
A combined effect of pulsed electric field application and salting in a brine with 5 and 10% w/w NaCl on oxidative stability of lipids and proteins, as well as color characteristics of sea bass samples, was assessed in the study. The applied intensity of the current was set at 10 and 20 A corresponding to 300 and 600 V cm−1, respectively. Pulsed electric field (PEF) treatment led to a significant (p < 0.05) increase in primary and secondary lipid oxidation products expressed as peroxide value, conjugated dienes and 2-thiobarbituric acid reactive substances in PEF-treated samples compared to untreated ones. Conjugated dienes, as unstable primary oxidation products, correlated with b∗-value (p < 0.05, R = 0.789), suggesting their contribution to the yellowness of the fish flesh due to fast decomposition and conversion into secondary oxidation products yielding yellow pigmentation.However, none of the fish samples treated at the higher current intensity of 20 A exceeded the acceptable level of 5 meq active oxygen/kg lipid according to the requirements of the Standard for fish oils CODEX STAN 329–2017, suggesting acceptable oxidative status quality of sea bass samples after the treatment. PEF-treated fish samples also showed a significant increase in Schiff bases and total carbonyls on day 5 and day 8 of brine salting compared to non-treated samples, revealing a strong effect of electroporation on protein oxidation.
Highlights
Salting is one of the oldest techniques used for fish preservation
Amount of primary (PV and conjugated dienes (CDs)) and secondary lipid oxidation products (TBARS) show that lipid oxidation increased in Pulsed electric field (PEF)-treated sea bass samples compared to untreated ones during brine salting (Figure 2)
The present study investigated the effect of PEF treatment prior to brine salting on lipid and protein oxidation and changes in color characteristics of sea bass
Summary
Salting is one of the oldest techniques used for fish preservation. Despite the emergence of other effective preservation methods, where freezing is the most common, salting of fish still remains popular among food producers and consumers. Scandinavian countries export large volumes of salted fish products to Italy, Spain, Portugal and Latin America (Thorarinsdottir et al, 2004). A wide variety of salted fish products including anchovies, sea bass, sardines, etc are currently produced and marketed in the Mediterranean Basin countries as well. Due to global trends directed towards a healthy lifestyle and policies to overall reduction of salt in foods (WHO, 2016), consumers are increasingly demanding lightly salted fish products with good sensory properties (Fan et al, 2014). Lightly salted fish products have recently started to gain increased popularity in Europe
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