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Assessment of lipid oxidation in indonesian salted‐dried marine catfish ( Arius thalassinus )
Author(s) -
Smith Gillian,
Hole Mike,
Hanson Steven W
Publication year - 1990
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.2740510207
Subject(s) - catfish , lipid oxidation , peroxide value , salting , food science , dried fish , peroxide , chemistry , thiobarbituric acid , polyunsaturated fatty acid , yak , fatty acid , biology , biochemistry , fishery , fish <actinopterygii> , organic chemistry , lipid peroxidation , antioxidant , zoology
Analysis of Indonesian salted‐dried catfish (Arius thalassinus Ruppell) during processing and storage indicates that although peroxide, thiobarbituric acid and anisidine values give an indication of the onset of lipid oxidation, the values become negligible in the consumed product. Alternative methods have been developed and the signijcant, steady increases found in the levels of acetic acid soluble colour and fluorescence indicate that these parameters are realistic indicators of the tertiary products formed by interactions of carbonyl compounds with amino type compounds. These increases are complemented by a fall in the level of free amino acids during storage of the product. A 30 % loss of polyunsaturated fatty acids was found during salting, but no subsequent loss was found during drying and storage.