Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle
This study was aimed at investigating the effect of including a mixture of natural organic acids (citric, ascorbic and lactic) in the icing medium employed during the chilled storage of horse mackerel (Trachurus trachurus). To this end, two aqueous solutions including 0.005% and 0.020% (w/v) of each...
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Consejo Superior de Investigaciones Científicas
2011-12-01
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doaj-0412f07179c04a94b35128b4cf7fae762021-05-05T07:28:21ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142011-12-0162443644210.3989/gya.0336111313Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscleM. Sanjuás-Rey0J. Barros-Velázquez1S. P. Aubourg2Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de CompostelaDepartment of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de CompostelaDepartment of Food Technology. Instituto de Investigaciones Marinas (IIM-CSIC)This study was aimed at investigating the effect of including a mixture of natural organic acids (citric, ascorbic and lactic) in the icing medium employed during the chilled storage of horse mackerel (Trachurus trachurus). To this end, two aqueous solutions including 0.005% and 0.020% (w/v) of each acid (P-1 and P-2 conditions, respectively) were employed as icing systems. The effects on lipid damage development in fish muscle were monitored for up to a 13- day storage period; complementary chemical quality and sensory acceptance analyses were carried out. According to peroxide and thiobarbituric acid reactive substance assessment, a slight inhibitory effect was concluded as a result of the acid mixture present in the chilling medium. At the same time, P-2-treated fish showed a longer shelf life than their counterparts belonging to P-1 and control conditions. No effect of the acid presence in the icing system could be outlined on the nucleotide degradation or the free fatty acid formation.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1343ascorbicchillingcitriclacticlipidsoxidationtrachurus trachurus |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
M. Sanjuás-Rey J. Barros-Velázquez S. P. Aubourg |
spellingShingle |
M. Sanjuás-Rey J. Barros-Velázquez S. P. Aubourg Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle Grasas y Aceites ascorbic chilling citric lactic lipids oxidation trachurus trachurus |
author_facet |
M. Sanjuás-Rey J. Barros-Velázquez S. P. Aubourg |
author_sort |
M. Sanjuás-Rey |
title |
Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle |
title_short |
Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle |
title_full |
Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle |
title_fullStr |
Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle |
title_full_unstemmed |
Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle |
title_sort |
effect of different icing conditions on lipid damage development in chilled horse mackerel (trachurus trachurus) muscle |
publisher |
Consejo Superior de Investigaciones Científicas |
series |
Grasas y Aceites |
issn |
0017-3495 1988-4214 |
publishDate |
2011-12-01 |
description |
This study was aimed at investigating the effect of including a mixture of natural organic acids (citric, ascorbic and lactic) in the icing medium employed during the chilled storage of horse mackerel (Trachurus trachurus). To this end, two aqueous solutions including 0.005% and 0.020% (w/v) of each acid (P-1 and P-2 conditions, respectively) were employed as icing systems. The effects on lipid damage development in fish muscle were monitored for up to a 13- day storage period; complementary chemical quality and sensory acceptance analyses were carried out. According to peroxide and thiobarbituric acid reactive substance assessment, a slight inhibitory effect was concluded as a result of the acid mixture present in the chilling medium. At the same time, P-2-treated fish showed a longer shelf life than their counterparts belonging to P-1 and control conditions. No effect of the acid presence in the icing system could be outlined on the nucleotide degradation or the free fatty acid formation. |
topic |
ascorbic chilling citric lactic lipids oxidation trachurus trachurus |
url |
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1343 |
work_keys_str_mv |
AT msanjuasrey effectofdifferenticingconditionsonlipiddamagedevelopmentinchilledhorsemackereltrachurustrachurusmuscle AT jbarrosvelazquez effectofdifferenticingconditionsonlipiddamagedevelopmentinchilledhorsemackereltrachurustrachurusmuscle AT spaubourg effectofdifferenticingconditionsonlipiddamagedevelopmentinchilledhorsemackereltrachurustrachurusmuscle |
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1721470161399054336 |