Assessment of Washing with Antioxidant on the Oxidative Stability of Fatty Fish Mince during Processing and Storage

Research output: Contribution to journalJournal article – Annual report year: 2010Researchpeer-review

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Assessment of Washing with Antioxidant on the Oxidative Stability of Fatty Fish Mince during Processing and Storage. / Eymard, Sylvie; Jacobsen, Charlotte; Baron, Caroline.

In: Journal of Agricultural and Food Chemistry, Vol. 58, No. 10, 2010, p. 6182-6189.

Research output: Contribution to journalJournal article – Annual report year: 2010Researchpeer-review

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@article{e22bd104a1b6481088922d9765dfb81d,
title = "Assessment of Washing with Antioxidant on the Oxidative Stability of Fatty Fish Mince during Processing and Storage",
abstract = "Fatty fish have been recognized as potential raw material for the production of surimi; however, they can easily oxidize. The ability of antioxidants added in the washing water to reduce oxidation during the washing and subsequent storage needs to be evaluated. Horse mackerel (Trachurus trachurus) mince was washed three times with 3 volumes of cold water (W) or the antioxidant solutions caffeic acid (CA) or propyl gallate (PG), at concentrations of 100 mg/kg, or spermine (SP), at a concentration of 400 mg/kg. Accumulation of antioxidant in the mince at each washing step was evaluated. The obtained washed minces were characterized and stored for 5 days at 5 degrees C. Lipid oxidation was followed by measuring primary and secondary lipid oxidation products (peroxides and volatiles, respectively). Characterizations of the physicochemical properties of protein and protein oxidation were also performed. Results indicated that the antioxidants were accumulated differently, but all antioxidants tested were able to prevent lipid oxidation in fatty fish mince during washing and subsequent storage. The ranking in terms of oxidative stability of the washed minces was CA = PG > SP > W. The antioxidants tested also showed some protection of the protein during processing and storage,; however, the results were more difficult to explain and indicated complex interactions between protein and antioxidant. The chemical structures of the antioxidant and its functional groups, its properties, and its interaction with the protein matrix are important parameters that need to be carefully evaluated to reveal to what extent antioxidants are able to protect protein from oxidative damage.",
keywords = "fatty fish, caffeic acid, protein oxidation, spermine, Washed fish mince, horse mackerel, propyl gallate, lipid oxidation",
author = "Sylvie Eymard and Charlotte Jacobsen and Caroline Baron",
year = "2010",
doi = "10.1021/jf904013k",
language = "English",
volume = "58",
pages = "6182--6189",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "10",

}

RIS

TY - JOUR

T1 - Assessment of Washing with Antioxidant on the Oxidative Stability of Fatty Fish Mince during Processing and Storage

AU - Eymard, Sylvie

AU - Jacobsen, Charlotte

AU - Baron, Caroline

PY - 2010

Y1 - 2010

N2 - Fatty fish have been recognized as potential raw material for the production of surimi; however, they can easily oxidize. The ability of antioxidants added in the washing water to reduce oxidation during the washing and subsequent storage needs to be evaluated. Horse mackerel (Trachurus trachurus) mince was washed three times with 3 volumes of cold water (W) or the antioxidant solutions caffeic acid (CA) or propyl gallate (PG), at concentrations of 100 mg/kg, or spermine (SP), at a concentration of 400 mg/kg. Accumulation of antioxidant in the mince at each washing step was evaluated. The obtained washed minces were characterized and stored for 5 days at 5 degrees C. Lipid oxidation was followed by measuring primary and secondary lipid oxidation products (peroxides and volatiles, respectively). Characterizations of the physicochemical properties of protein and protein oxidation were also performed. Results indicated that the antioxidants were accumulated differently, but all antioxidants tested were able to prevent lipid oxidation in fatty fish mince during washing and subsequent storage. The ranking in terms of oxidative stability of the washed minces was CA = PG > SP > W. The antioxidants tested also showed some protection of the protein during processing and storage,; however, the results were more difficult to explain and indicated complex interactions between protein and antioxidant. The chemical structures of the antioxidant and its functional groups, its properties, and its interaction with the protein matrix are important parameters that need to be carefully evaluated to reveal to what extent antioxidants are able to protect protein from oxidative damage.

AB - Fatty fish have been recognized as potential raw material for the production of surimi; however, they can easily oxidize. The ability of antioxidants added in the washing water to reduce oxidation during the washing and subsequent storage needs to be evaluated. Horse mackerel (Trachurus trachurus) mince was washed three times with 3 volumes of cold water (W) or the antioxidant solutions caffeic acid (CA) or propyl gallate (PG), at concentrations of 100 mg/kg, or spermine (SP), at a concentration of 400 mg/kg. Accumulation of antioxidant in the mince at each washing step was evaluated. The obtained washed minces were characterized and stored for 5 days at 5 degrees C. Lipid oxidation was followed by measuring primary and secondary lipid oxidation products (peroxides and volatiles, respectively). Characterizations of the physicochemical properties of protein and protein oxidation were also performed. Results indicated that the antioxidants were accumulated differently, but all antioxidants tested were able to prevent lipid oxidation in fatty fish mince during washing and subsequent storage. The ranking in terms of oxidative stability of the washed minces was CA = PG > SP > W. The antioxidants tested also showed some protection of the protein during processing and storage,; however, the results were more difficult to explain and indicated complex interactions between protein and antioxidant. The chemical structures of the antioxidant and its functional groups, its properties, and its interaction with the protein matrix are important parameters that need to be carefully evaluated to reveal to what extent antioxidants are able to protect protein from oxidative damage.

KW - fatty fish

KW - caffeic acid

KW - protein oxidation

KW - spermine

KW - Washed fish mince

KW - horse mackerel

KW - propyl gallate

KW - lipid oxidation

U2 - 10.1021/jf904013k

DO - 10.1021/jf904013k

M3 - Journal article

VL - 58

SP - 6182

EP - 6189

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 10

ER -