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Proximate composition and lipid stability of dourado ( Salminus brasilensis , Cuvier, 1817) fillets exposed to different levels of ammonia and oxygen in vivo
Author(s) -
Veeck Ana Paula L,
Garcia Luciano O,
Baldisserotto Bernardo,
Zaniboni Filho Evoy,
Emanuelli Tatiana
Publication year - 2013
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.6085
Subject(s) - proximate , food science , oxygen , ammonia , composition (language) , biology , chemistry , fishery , biochemistry , linguistics , philosophy , organic chemistry
Background The ammonia and oxygen levels of water are physicochemical parameters that affect fish physiology. Thus, we hypothesized that in vivo exposure to stressful ammonia and oxygen levels will affect the post‐mortem quality of the fish. Therefore, in this study, the effects of in vivo exposure to stressful ammonia and oxygen levels on the composition and content of thiobarbituric acid reactive substances in fillets from dourado ( Salminus brasiliensis ) and on the lipid oxidation of these fillets during frozen storage were evaluated . Results Short‐term exposure (12 h) to stressful environmental conditions (low oxygen and high ammonia levels) did not change the composition of the flesh. However, longer exposure (15 days) to these stressful conditions caused significant changes in the composition of the flesh. Exposure to a stressful ammonia level before slaughtering increased the susceptibility of the fish fillets to lipid oxidation during frozen storage. In contrast, exposure to low oxygen levels did not increase the lipid oxidation rate of the fillets . Conclusion These results indicate that the in vivo exposure to high ammonia levels may reduce the quality and stability of dourado fillets. © 2013 Society of Chemical Industry