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Changes in lipids and proteins of marine catfish ( Tachysurus dussumieri ) during frozen storage
Author(s) -
SRIKAR L. N.,
SESHADARI H. S.,
FAZAL A. A.
Publication year - 1989
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1989.tb00692.x
Subject(s) - phospholipid , catfish , polyunsaturated fatty acid , chemistry , biochemistry , peroxide value , hydrolysis , fatty acid , peroxide , food science , biology , fish <actinopterygii> , membrane , fishery , organic chemistry
Summary Changes in lipids and protein of marine catfish ( Tachysurus dussumieri ) were followed over a period of 300 days storage at –20°C. Phospholipids decreased and free fatty acids (FFA) and peroxide value (PV) increased. A linear relationship between the decrease in phospholipid and increase in FFA was observed, suggesting that FFA were formed by hydrolysis of phospholipid. Fatty acid analysis showed that polyunsaturated fatty acids (PUFA) increased in the neutral lipid fraction and decreased in the phospholipid fractions; this also suggests hydrolysis of the latter and release of free PUFA into the neutral fraction. A decrease in water soluble protein (WSP) and salt soluble protein (SSP) indicated denaturation of proteins on prolonged frozen storage; both changes were strongly associated with the changes in peroxide value and free fatty acids.