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Browning of salted sun‐dried fish
Author(s) -
Smith Gillian,
Hole Michael
Publication year - 1991
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.2740550214
Subject(s) - browning , lipid oxidation , dried fish , food science , chemistry , fish <actinopterygii> , fish products , amino acid , fluorescence , biochemistry , biology , fishery , physics , quantum mechanics , antioxidant
The lipid of traditional salted, sun‐dried fish is highly susceptible to oxidation during processing and storage at tropical ambient temperatures (25–30°C), leading to browning and potential loss of nutritional and economic value of the product. Determinations of extractable fluorescence and soluble brown colour have been found to be relevant indicators of the high degree of lipid oxidation in such fish. Studies on model systems consisting of aerated fish oil and a range of components natural to fish confirmed that, at 25°C, the products of lipid oxidation reacted with phospholipids and amino acids to produce significant fluorescence. Similarly, proteins and amino acids interacted with lipid oxidation products to produce browning, although at 25°C, this only occurred in the presence of water. Temperatures above 50°C are required for the development of browning of aerated fish oil alone. The level of free amino acids in salted, sun‐dried fish was found to decrease during storage which correlates with amino acid involvement in fluorescence and colour production. The fluorescence/colour can be related mechanistically to the development of lipid oxidation products and hence provides a realistic basis for their acting as indicators of extensive lipid oxidation.