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Stabilization of Lipids in Minced Fish by Freeze Texturization
Author(s) -
KOLAKOWSKA ANNA,
SZCZYGIELSKI MAREK
Publication year - 1994
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.1365-2621.1994.tb06904.x
Subject(s) - gadus , euphausia , peroxide value , food science , lipid oxidation , chemistry , docosahexaenoic acid , fish <actinopterygii> , composition (language) , fishery , chromatography , krill , fatty acid , biology , biochemistry , polyunsaturated fatty acid , antioxidant , linguistics , philosophy
Minced meats of Baltic cod ( Gadus morhua ) with added krill ( Euphausia superba D.), krill precipitate, or bream ( Abramis brama ) were freeze‐textured or frozen conventionally. Lipid composition and oxidation were analyzed after 6–8 mo storage at –20°C. Analyses included peroxide value, fluorescence, lipid classes (thin‐layer chromatography), and fatty acid composition (gas chromatography). Peroxide value was 4–9 times lower in freeze‐textured meat minces than in conventionally frozen samples. Docosahexaenoic acid (DHA) was higher, by 22% in bream minces to 80% in cod minces without additives, in all freeze‐textured minces than in conventionally frozen samples. Texturization could reduce lipid oxidation in minced fish during frozen storage.