Study of the oxidative degradation of farmed salmon lipids by means of Fourier transform infrared spectroscopy. Influence of salting

Study of the oxidative degradation of farmed salmon lipids by means of Fourier transform infrared spectroscopy. Influence of salting

Farmed salmon fillets were dry-salted for 24 h. Both salted and unsalted samples were submitted to oxidative conditions at 50 °C in an oven with circulating air. Lipids of both samples were extracted daily from aliquots and studied by Fourier transform infrared spectroscopy. The infrared spectra of...

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Veröffentlicht in:Journal of the science of food and agriculture 2004-09, Vol.84 (12), p.1528-1534
Hauptverfasser: Guillen, M.D, Ruiz, A, Cabo, N
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
farmed fish
farmed salmon
Fish and seafood industries
fish fillets
Food industries
Fourier transform infrared spectroscopy
Fourier transforms
Fundamental and applied biological sciences. Psychology
Infrared radiation
lipids
Oxidation
oxidative stability
Salmon
Salmonidae
Salt
salted fish
salting
Spectrum analysis
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container_issue 12
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container_title Journal of the science of food and agriculture
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creator Guillen, M.D
Ruiz, A
Cabo, N
description Farmed salmon fillets were dry-salted for 24 h. Both salted and unsalted samples were submitted to oxidative conditions at 50 °C in an oven with circulating air. Lipids of both samples were extracted daily from aliquots and studied by Fourier transform infrared spectroscopy. The infrared spectra of salmon lipids are similar to those of vegetable edible oils, with differences in the frequency and absorbance of some bands due to their different acyl group compositions. The infrared spectra of salted and unsalted fish lipid samples remain unchanged during a period of time, which is shorter for the salted salmon. After this period, changes in the frequency and absorbance of some bands of the spectrum are observed owing to the presence of oxidation products. Therefore the reduction in the oxidative stability of farmed salmon lipids caused by the dry-salting process is proved and the usefulness of this technique for studying the oxidative stability of fish lipid samples as well as their oxidation degree is shown.
doi_str_mv 10.1002/jsfa.1811
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source Wiley Online Library Journals Frontfile Complete
subjects Biological and medical sciences
farmed fish
farmed salmon
Fish and seafood industries
fish fillets
Food industries
Fourier transform infrared spectroscopy
Fourier transforms
Fundamental and applied biological sciences. Psychology
Infrared radiation
lipids
Oxidation
oxidative stability
Salmon
Salmonidae
Salt
salted fish
salting
Spectrum analysis
title Study of the oxidative degradation of farmed salmon lipids by means of Fourier transform infrared spectroscopy. Influence of salting
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