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Chemical and nutritive changes in herring meal during storage at different temperatures with and without antioxidant treatment
Author(s) -
ElLakany Safaa,
March B. E.
Publication year - 1974
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740250803
Subject(s) - antioxidant , meal , food science , chemistry , herring , lipid oxidation , oxidative phosphorylation , nutrient , iodine value , iodine , biochemistry , biology , organic chemistry , fishery , fish <actinopterygii>
Herring meals prepared with and without the addition of 0.025% of 1,2‐dihydro‐6‐ethoxy‐2,2,4‐trimethylquinoline (EQ) were stored for ten months at ‐20 ºC and 21 ºC. Storage changes in the biologically determined energy and protein values of the meals were monitored and related to changes in the chemical characteristics of the meal. Antioxidant treatment stabilised the meal lipid against oxidative changes resulting in loss of solubility, decline in iodine value and formation of peroxides and malonaldehyde. The effect of storage temperature on the course of oxidation depended upon whether the meal was treated with EQ. Lipid in meals without EQ tended to show greater change early in the storage period at ‐20 ºC. Antioxidant‐treated meals showed protection of the protein against changes leading to reduced digestibility and lysine availability. Either antioxidant treatment or storage at ‐20 ºC protected the biological availability of the energy‐supplying nutrients present in the meal.