Changes in amino acid and fatty acid composition during shelf-life of marinated fish
Quality aspects of marinated fish were examined over a 120 day period. Nutritional quality parameters (proximate composition, fatty acid profile and amino acid profile) were determined. Changes in amino acids and fatty acids were examined in the muscle of marinated fish during storage. Aspartic acid...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2005-09, Vol.85 (12), p.2015-2020 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Ozden, Ozkan |
| description | Quality aspects of marinated fish were examined over a 120 day period. Nutritional quality parameters (proximate composition, fatty acid profile and amino acid profile) were determined. Changes in amino acids and fatty acids were examined in the muscle of marinated fish during storage. Aspartic acid, threonine, proline, glycine, tyrosine and lysine concentrations in marinated anchovy and rainbow trout greatly influenced their quality. Polyunsaturated fatty acid concentrations decreased significantly (p < 0.05) in marinated anchovy but not (p > 0.05) in marinated rainbow trout, while total saturated fatty acid concentrations increased significantly (p < 0.05) in both marinated fish during storage. These changes in fatty acid and amino acid concentrations were found to be useful as an index of freshness and decomposition of marinated fish in storage. Copyright © 2005 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.2207 |
| format | Article |
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Sci. Food Agric</addtitle><description>Quality aspects of marinated fish were examined over a 120 day period. Nutritional quality parameters (proximate composition, fatty acid profile and amino acid profile) were determined. Changes in amino acids and fatty acids were examined in the muscle of marinated fish during storage. Aspartic acid, threonine, proline, glycine, tyrosine and lysine concentrations in marinated anchovy and rainbow trout greatly influenced their quality. Polyunsaturated fatty acid concentrations decreased significantly (p < 0.05) in marinated anchovy but not (p > 0.05) in marinated rainbow trout, while total saturated fatty acid concentrations increased significantly (p < 0.05) in both marinated fish during storage. These changes in fatty acid and amino acid concentrations were found to be useful as an index of freshness and decomposition of marinated fish in storage. 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These changes in fatty acid and amino acid concentrations were found to be useful as an index of freshness and decomposition of marinated fish in storage. Copyright © 2005 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.2207</doi><tpages>6</tpages></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2005-09, Vol.85 (12), p.2015-2020 |
| issn | 0022-5142 1097-0010 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Amino acids anchovy Biological and medical sciences Fatty acids Fish Fish and seafood industries Food industries Food science Fundamental and applied biological sciences. Psychology marination Oncorhynchus mykiss rainbow trout shelf-life |
| title | Changes in amino acid and fatty acid composition during shelf-life of marinated fish |
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