Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle

Autor:	Minia Sanjuás-Rey, Jorge Barros-Velázquez, Santiago P. Aubourg
Rok vydání:	2011
Předmět:	biology Thiobarbituric acid Organic Chemistry Nucleotide degradation biology.organism_classification Shelf life Peroxide Horse mackerel chemistry.chemical_compound Icing conditions chemistry Biochemistry Food science Trachurus trachurus Food Science Icing
Zdroj:	Grasas y Aceites. 62:436-442
ISSN:	1988-4214 0017-3495
DOI:	10.3989/gya.033611
Popis:	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.
Databáze:	OpenAIRE
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