Lipid Oxidation Of Salmon Research Articles

Investigation of phenolic compounds and antioxidant activity in red and yellow onions and a synergistic utilization of skin extract in modified atmosphere packaging of salmon (Salmo salar)

AbstractThis study investigated potentially synergetic effects of red onion skin extract and modified atmosphere packaging (MAP) on lipid oxidation of salmon. The skin and flesh of red and yellow onions were extracted with water at 25°C, 45°C, 65°C and 90°C, ethanol and acetone in water solutions. Total anthocyanin and polyphenol levels and antioxidant capacity were determined after extraction. Minced salmon samples were mixed with red onion skin extract (ROSE) and packaged under MAP at different O2 concentrations (0%, 5%, 10% and 15% of total package gas composition) with 40% CO2 and balance N2. Polyphenol recovery and antioxidant capacity increased for each sample as the extraction temperature increased with hot water use. Water extraction at 90°C provided higher extraction yields than ethanol and acetone in water solutions. The ROSE treatment of fish with MAP reduced lipid oxidation rates as evidenced by a decrease in peroxide value (43%) and thiobarbituric acid reactive substance (TBARS) (30%). The ROSE might effectively suppress the free radicals in a MAP system. A skin extract and MAP application might increase the shelf life of salmon.

Limited Antioxidant Effect of Rosemary in Lipid Oxidation of Pan-Fried Salmon.

Consumption of omega-3 polyunsaturated fatty acids (n-3 PUFAs) rich fatty fish is known to provide an array of health benefits. However, high temperature in food preparation, such as pan-frying, potentially degrades eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of the n-3 PUFAs by heat oxidation. The addition of antioxidant condiments, and herbs in particular, may retard PUFA peroxidation and preserve EPA and DHA during pan-frying. In this study, different types of antioxidant condiments (sage, rosemary, black peppercorn, thyme, basil, and garlic) were tested for antioxidant capacity, and the condiment with the highest capacity was selected for its effect on lipid oxidation of salmon. The changes in fatty acids and lipid peroxidation of salmon, during pan-frying with the selected condiment (olive oil infused with rosemary, RO(infused)), were compared with salmon prepared in extra virgin olive oil, olive oil, or without oil. The total saturated fatty acid was found to be less in pan fried salmon with RO(infused). None of the oil type conserved EPA- and DHA-content in salmon. However, RO(infused) lowered lipid peroxidation by lessening hydroperoxide and 4-HNE formation, but not the other related products (HDHA, HETE, isoprostanes). Our observation indicates that the antioxidant capacity of RO(infused), when it is incorporated with food, becomes limited.

Effect of active films incorporated with montmorillonite clay and α‐tocopherol: Potential of nanoparticle migration and reduction of lipid oxidation in salmon

Fat‐rich fish such as salmon are highly susceptible to lipid oxidation, which affects the quality of the product. The compound α‐tocopherol is widely used as an antioxidant added directly to food or through the incorporation in active packaging besides having activity of vitamin E, which is an essential nutrient to the human body absorbed from food. The objective of this paper was to evaluate the montmorillonite (MMT15A) and α‐tocopherol migration potential and antioxidant effect of chitosan/MMT15A/α‐tocopherol active films on reduction of lipid oxidation in fresh salmon. Chitosan films incorporated with MMT15A (0 and 1 g/100 g) and α‐tocopherol (0, 10, and 15 g/100 g) were applied on the fresh salmon for 8 days. Samples of salmon wrapped in films 3 and 6 (10% tocopherol and 1% MMT15A + 15%tocopherol, respectively) showed the lower values of thiobarbituric acid reactive substances (TBARS) at eighth storage day at 4°C. Film 6 (1% MMT15A and 15% tocopherol) showed better result on reduction in water vapour transmission rate (WVTR) and controlled release of tocopherol. All the films containing MMT15A presented migration of minerals (Mg and Si) for the salmon during the 8 days. Thus, the use of this film for release of active substances is a promising alternative for application as food packaging in order to obtain nutritionally fortified foods and inhibit oxidation reactions.

Efficient integration of particle analysis in hyperspectral imaging for rapid assessment of oxidative degradation in salmon fillet

This study investigated the potential of using hyperspectral imaging technology (900–1700 nm) to determine the thiobarbituric acid (TBA) value and pH for evaluation of lipid oxidation in Atlantic salmon (Salmo salar) fillets during cold storage for 0, 3, 6, 9 and 12 days at 1 ± 1 °C. Good results were achieved for both parameters by using partial least square regression (PLSR) calibration models with full spectral region. Two simplified models were then built by using forward stepwise-multiple linear regression (MLR) variable selection method to select 18 and 10 most important wavelengths for TBA value and pH, respectively. The optimised stepwise-MLR model for TBA value yielded satisfactory results with correlation coefficient (rC) of 0.921 and root mean square error of calibration (RMSEC) of 1.840 μmol MDA/kg fish. This model was used to visualise the TBA value distributions during different storage days. Further improvements were achieved by applying particle analysis on the images to extract only the spectra from white stripes in salmon fillet. When in tandem with detrend pre-processing technique, the calibration model based on particle analysis demonstrated the best performance for TBA value prediction (rC = 0.957 and RMSEC = 1.449 μmol MDA/kg). In addition, a novel chemometric strategy accomplished by the use of hyperspectrograms was also proposed in this work and satisfactory results were obtained. The overall results confirmed the capability of near-infrared hyperspectral imaging as a rapid and non-invasive technique to monitor lipid oxidation in salmon fillets.

Analysis of Early Lipid Oxidation in Salmon Pâté with Cod Liver Oil and Antioxidants

Analytical methods that can detect early stages of lipid oxidation in complex food matrixes are highly needed, and the interest in rapid methods is great. In the present study, sensory analysis, dynamic headspace/gas chromatography-mass spectrometry (GC-MS), front-face fluorescence spectroscopy, and an electronic nose were used to detect early lipid oxidation in salmon pâte. The pâte was enriched with cod liver oil to increase the n-3 content, and citric acid (CA) or calcium disodium ethylenediamine tetraacetate (EDTA) were used as metal chelators. The sensory panel, GC-MS, and fluorescence methods detected oxidative changes in the pâte after 4 wk of storage. The fluorescence intensity increased with time. More volatile lipid oxidation products were formed in pâte with cod liver oil than in pâte without oil, but no differences were found between the batches with regard to rancid odor and flavor. CA and EDTA slightly promoted formation of volatile oxidation products. EDTA had a small positive impact on the sensory perception of the samples, whereas CA did not work favorably. With better packaging and antioxidant protection, n-3 enriched salmon pâte could be viable. Front-face fluorescence and dynamic headspace/GC-MS could be well suited to monitor lipid oxidation in such products.