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An investigation of spawning effect on rancidity development of lipid and fatty acid profile in wild common carp ( Cyprinus carpio ) fillet during storage
Author(s) -
Yeganeh Sakineh,
Shabanpour Bahareh,
Hosseiny Hedayat,
Imanpour Mohammad Reza,
Shabany Ali
Publication year - 2009
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.1365-2621.2009.02082.x
Subject(s) - cyprinus , thiobarbituric acid , carp , food science , chemistry , polyunsaturated fatty acid , fatty acid , common carp , fishery , biology , fish <actinopterygii> , biochemistry , lipid peroxidation , oxidative stress
Summary This study is aimed to investigate the effect of gonadal stages on hydrolytic and oxidative rancidity development. Thus, wild common carp was caught at two different gonadal stages (pre‐ and post‐spawned fish) and was studied during frozen storage (−18 °C; up to 6 months). Lipid damage was measured by lipolysis development [free fatty acid (FFA) formation], rancidity development [conjugated dienes (CD), secondary oxidation compounds and fluorescent compounds] analyses. Pre‐spawned samples showed a higher ( P < 0.05) FFA, Thiobarbituric Acid Index and fluorescence ratio (FR) than its post‐spawned counterparts. FR, heme iron (in post‐spawned samples) and CD measurements (in two samples) did not show a clear trend as a result of the frozen storage. In pre‐ and post‐spawned samples, monounsaturated FA percent increased and polyunsaturated FA percent decreased but saturated FA percent slightly decreased in pre‐spawned fillets despite post‐spawned samples during frozen storage.