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Enzymic Hydroperoxide Initiated Effects in Fresh Fish
Author(s) -
JOSEPHSON DAVID B.,
LINDSAY ROBERT C.,
STUIBER DAVID A.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06683.x
Subject(s) - autoxidation , chemistry , fish <actinopterygii> , potassium cyanide , rainbow trout , cyanide , biochemistry , food science , organic chemistry , fishery , biology
Enzymic formation of hydroperoxides was demonstrated in the emerald shiner (Norropis antheroides) and rainbow trout (Salmo gairdneri) by inhibiting the initial formation of hydroperoxides in fish homogenates with oxygenase activity inhibitors [SnCI 2 ; 10 mM; aspirin, 40 mM; potassium cyanide, 40 mM; microwave thermal denaturation]. These treatments resulted in suppressions of formation of both the volatile compounds responsible for fresh fish aromas and those derived from classic lipid autoxidation. Subsequent addition of hydroperoxides or peroxides into fish homogenates previously treated with enzyme inhibitor reinstated the formation of volatile compounds classically derived from autoxidation only.