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STABILITY of LIPIDS and OMEGA‐3 FATTY ACIDS DURING FROZEN STORAGE of ATLANTIC SALMON 1 2
Author(s) -
POLVI SHERILYN M.,
ACKMAN ROBERT G.,
LALL SANTOSH P.,
SAUNDERS RICHARD L.
Publication year - 1991
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1991.tb00164.x
Subject(s) - phospholipid , fatty acid , chemistry , triglyceride , lipolysis , omega , hydrolysis , food science , biochemistry , phosphatidylcholine , cholesterol , adipose tissue , physics , quantum mechanics , membrane
Although it is known that dietary omega‐3 fatty acids can be beneficial in preventing certain diseases, the stability of omega‐3 fatty acids during frozen storage of fish is an area of considerable uncertainty. In Atlantic salmon muscle it was found that omega‐3 fatty acids are relatively stable even under adverse storage conditions. Frozen storage of salmon fillets for 3 months at ‐ 12°C showed very little loss of triglyceride and no selective change in triglyceride fatty acid composition, but an increase in LPL (lysophospholipids) and in free fatty acids. Stereospecific analysis of both triglycerides and phosphatidylcholine before and after frozen storage was executed. Nonrandom lipolysis of phospholipid did occur to a certain degree, resulting in selective enrichment of free fatty acids in omega‐3 fatty acids. Although this preferential hydrolysis of the omega‐3 fatty acids was accompanied by formation of polar (presumably oxidized) material, it was determined that most of the omega‐3 fatty acids remained nutritionally available after 3 months in frozen storage.