Rancidity development during the chilled storage of farmed Coho salmon (Oncorhynchus kisutch)
Coho salmon (Oncorhynchus kisutch) is a fatty fish species whose farming production has greatly increased in recent years. Lipid damage produced during Coho salmon chilled storage was studied for up to 24 d. Lipid hydrolysis (free fatty acids, FFA) and oxidation (conjugated dienes; peroxide value, P...
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| Veröffentlicht in: | European journal of lipid science and technology 2005-06, Vol.107 (6), p.411-417 |
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| container_title | European journal of lipid science and technology |
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| creator | Aubourg, Santiago P. Vinagre, Julia Rodríguez, Alicia Losada, Vanesa Larraín, M. Angélica Quitral, Vilma Gómez, Julio Maier, Liliana Wittig, Emma |
| description | Coho salmon (Oncorhynchus kisutch) is a fatty fish species whose farming production has greatly increased in recent years. Lipid damage produced during Coho salmon chilled storage was studied for up to 24 d. Lipid hydrolysis (free fatty acids, FFA) and oxidation (conjugated dienes; peroxide value, PV; thiobarbituric acid index, TBA‐i; fluorescent compounds formation, FR; browning development) were determined and compared to lipid composition (polyene index, PI; astaxanthin, AX) changes and sensory assessment (rancid odour development) results. Most lipid damage indices developed slowly during storage; thus, values obtained for FFA, PV, TBA‐i and FR were in all cases under 1.5 g/100 g, 4.0 meq oxygen/kg lipid, 0.40 mg malondialdehyde/kg muscle and 0.40, respectively. Odour assessment showed a significant (p |
| doi_str_mv | 10.1002/ejlt.200401069 |
| format | Article |
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Angélica ; Quitral, Vilma ; Gómez, Julio ; Maier, Liliana ; Wittig, Emma</creator><creatorcontrib>Aubourg, Santiago P. ; Vinagre, Julia ; Rodríguez, Alicia ; Losada, Vanesa ; Larraín, M. Angélica ; Quitral, Vilma ; Gómez, Julio ; Maier, Liliana ; Wittig, Emma</creatorcontrib><description>Coho salmon (Oncorhynchus kisutch) is a fatty fish species whose farming production has greatly increased in recent years. Lipid damage produced during Coho salmon chilled storage was studied for up to 24 d. Lipid hydrolysis (free fatty acids, FFA) and oxidation (conjugated dienes; peroxide value, PV; thiobarbituric acid index, TBA‐i; fluorescent compounds formation, FR; browning development) were determined and compared to lipid composition (polyene index, PI; astaxanthin, AX) changes and sensory assessment (rancid odour development) results. Most lipid damage indices developed slowly during storage; thus, values obtained for FFA, PV, TBA‐i and FR were in all cases under 1.5 g/100 g, 4.0 meq oxygen/kg lipid, 0.40 mg malondialdehyde/kg muscle and 0.40, respectively. Odour assessment showed a significant (p <0.05) rancidity development at day 10, when compared to starting fish material; then, non‐acceptable values were obtained at days 19 and 24. The PI analysis showed not many differences during the storage time, with the lowest mean value at day 19. AX analysis indicated a relatively high content in the white muscle, which was maintained till the end of the experiment. A low oxidation development is concluded for Coho salmon lipids when compared to other fatty fish species under the same chilling conditions. AX was found to contribute to the oxidation stability of Coho salmon lipids, due to its free radical scavenger properties.</description><identifier>ISSN: 1438-7697</identifier><identifier>EISSN: 1438-9312</identifier><identifier>DOI: 10.1002/ejlt.200401069</identifier><language>eng</language><publisher>Weinheim: WILEY-VCH Verlag</publisher><subject>aquaculture ; astaxanthin ; Biological and medical sciences ; chilling ; Coho salmon ; Fat industries ; Fish and seafood industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; odour ; quality ; rancidity</subject><ispartof>European journal of lipid science and technology, 2005-06, Vol.107 (6), p.411-417</ispartof><rights>Copyright © 2005 WILEY‐VCH Verlag GmbH & Co. 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Angélica</creatorcontrib><creatorcontrib>Quitral, Vilma</creatorcontrib><creatorcontrib>Gómez, Julio</creatorcontrib><creatorcontrib>Maier, Liliana</creatorcontrib><creatorcontrib>Wittig, Emma</creatorcontrib><title>Rancidity development during the chilled storage of farmed Coho salmon (Oncorhynchus kisutch)</title><title>European journal of lipid science and technology</title><addtitle>Eur. J. Lipid Sci. Technol</addtitle><description>Coho salmon (Oncorhynchus kisutch) is a fatty fish species whose farming production has greatly increased in recent years. Lipid damage produced during Coho salmon chilled storage was studied for up to 24 d. Lipid hydrolysis (free fatty acids, FFA) and oxidation (conjugated dienes; peroxide value, PV; thiobarbituric acid index, TBA‐i; fluorescent compounds formation, FR; browning development) were determined and compared to lipid composition (polyene index, PI; astaxanthin, AX) changes and sensory assessment (rancid odour development) results. Most lipid damage indices developed slowly during storage; thus, values obtained for FFA, PV, TBA‐i and FR were in all cases under 1.5 g/100 g, 4.0 meq oxygen/kg lipid, 0.40 mg malondialdehyde/kg muscle and 0.40, respectively. Odour assessment showed a significant (p <0.05) rancidity development at day 10, when compared to starting fish material; then, non‐acceptable values were obtained at days 19 and 24. The PI analysis showed not many differences during the storage time, with the lowest mean value at day 19. AX analysis indicated a relatively high content in the white muscle, which was maintained till the end of the experiment. A low oxidation development is concluded for Coho salmon lipids when compared to other fatty fish species under the same chilling conditions. AX was found to contribute to the oxidation stability of Coho salmon lipids, due to its free radical scavenger properties.</description><subject>aquaculture</subject><subject>astaxanthin</subject><subject>Biological and medical sciences</subject><subject>chilling</subject><subject>Coho salmon</subject><subject>Fat industries</subject><subject>Fish and seafood industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>odour</subject><subject>quality</subject><subject>rancidity</subject><issn>1438-7697</issn><issn>1438-9312</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqFkM1PwjAYhxejiYhePfdioofh23Vr16NBRAkRYzCcTFP7wQZjI-1Q-e8dGUFvnt6P_J73TZ4guMTQwwDRrVkUdS8CiAED5UdBB8ckDTnB0fG-Z5Sz0-DM-wUAcEqhE7y_ylLlOq-3SJtPU1TrlSlrpDcuL-eozgxSWV4URiNfV07ODaosstKtmk2_yirkZbGqSnQ9KVXlsm2pso1Hy9xvapXdnAcnVhbeXOxrN3h7GEz7j-F4Mnzq341DRTjjIdWJkrFWifogQEgCsW4mbrFlWBFQOqXMSkKYJIok1qQ01ZHBRKrURlzHpBv02rvKVd47Y8Xa5SvptgKD2MkROzniIKcBrlpgLb2ShXU7C_6XomkaAyVNjre5r7ww23-uisFoPP37I2zZ3Nfm-8BKtxSUEZaI2fNQjF5gxiJ8L4D8ADHDhoQ</recordid><startdate>20050601</startdate><enddate>20050601</enddate><creator>Aubourg, Santiago P.</creator><creator>Vinagre, Julia</creator><creator>Rodríguez, Alicia</creator><creator>Losada, Vanesa</creator><creator>Larraín, M. Angélica</creator><creator>Quitral, Vilma</creator><creator>Gómez, Julio</creator><creator>Maier, Liliana</creator><creator>Wittig, Emma</creator><general>WILEY-VCH Verlag</general><general>WILEY‐VCH Verlag</general><general>Wiley-VCH</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20050601</creationdate><title>Rancidity development during the chilled storage of farmed Coho salmon (Oncorhynchus kisutch)</title><author>Aubourg, Santiago P. ; Vinagre, Julia ; Rodríguez, Alicia ; Losada, Vanesa ; Larraín, M. Angélica ; Quitral, Vilma ; Gómez, Julio ; Maier, Liliana ; Wittig, Emma</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3979-6d5ca4dc5cb3033504d4dc9f1f71c30cd867fa337a3c35fe868d2e13ac8f29d43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>aquaculture</topic><topic>astaxanthin</topic><topic>Biological and medical sciences</topic><topic>chilling</topic><topic>Coho salmon</topic><topic>Fat industries</topic><topic>Fish and seafood industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>odour</topic><topic>quality</topic><topic>rancidity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Aubourg, Santiago P.</creatorcontrib><creatorcontrib>Vinagre, Julia</creatorcontrib><creatorcontrib>Rodríguez, Alicia</creatorcontrib><creatorcontrib>Losada, Vanesa</creatorcontrib><creatorcontrib>Larraín, M. Angélica</creatorcontrib><creatorcontrib>Quitral, Vilma</creatorcontrib><creatorcontrib>Gómez, Julio</creatorcontrib><creatorcontrib>Maier, Liliana</creatorcontrib><creatorcontrib>Wittig, Emma</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>European journal of lipid science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Aubourg, Santiago P.</au><au>Vinagre, Julia</au><au>Rodríguez, Alicia</au><au>Losada, Vanesa</au><au>Larraín, M. 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Lipid hydrolysis (free fatty acids, FFA) and oxidation (conjugated dienes; peroxide value, PV; thiobarbituric acid index, TBA‐i; fluorescent compounds formation, FR; browning development) were determined and compared to lipid composition (polyene index, PI; astaxanthin, AX) changes and sensory assessment (rancid odour development) results. Most lipid damage indices developed slowly during storage; thus, values obtained for FFA, PV, TBA‐i and FR were in all cases under 1.5 g/100 g, 4.0 meq oxygen/kg lipid, 0.40 mg malondialdehyde/kg muscle and 0.40, respectively. Odour assessment showed a significant (p <0.05) rancidity development at day 10, when compared to starting fish material; then, non‐acceptable values were obtained at days 19 and 24. The PI analysis showed not many differences during the storage time, with the lowest mean value at day 19. AX analysis indicated a relatively high content in the white muscle, which was maintained till the end of the experiment. A low oxidation development is concluded for Coho salmon lipids when compared to other fatty fish species under the same chilling conditions. AX was found to contribute to the oxidation stability of Coho salmon lipids, due to its free radical scavenger properties.</abstract><cop>Weinheim</cop><pub>WILEY-VCH Verlag</pub><doi>10.1002/ejlt.200401069</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | aquaculture astaxanthin Biological and medical sciences chilling Coho salmon Fat industries Fish and seafood industries Food industries Fundamental and applied biological sciences. Psychology odour quality rancidity |
| title | Rancidity development during the chilled storage of farmed Coho salmon (Oncorhynchus kisutch) |
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