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EFFECT OF ANTIOXIDATIVE TREATMENTS ON LIPID OXIDATION IN SKINLESS FILLET OF PACIFIC SAURY COLOLABIS SAIRA IN FROZEN STORAGE
Author(s) -
TANAKA RYUSUKE,
NAIKI KIMIAKI,
TSUJI KOJI,
NOMATA HIROSHI,
SUGIURA YOSHIMASA,
MATSUSHITA TERUO,
KIMURA IKUO
Publication year - 2013
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.1745-4549.2011.00652.x
Subject(s) - lipid oxidation , food science , fillet (mechanics) , chemistry , peroxide value , biochemistry , antioxidant , materials science , composite material
Skinless fillets were prepared from Pacific saury Cololabis saira of varying degrees of freshness and then stored at −20 and −40C for 12 months to investigate the effects of lipid oxidation on quality deterioration. Peroxide value and 4‐hydroxy‐2‐hexenal levels increased with storage temperature (−40 < −20C) and corresponded with freshness. Peroxide value and 4‐hydroxy‐2‐hexenal levels increased remarkably in frozen‐thawed Pacific saury skinless fillets in comparison with raw Pacific saury; vitamin E was reduced for only 3 months. Lipid oxidation was inhibited when antioxitant‐treated skinless fillets were stored at −20C for 12 months, immersed in 0.8% vitamin E or packed with an oxygen absorber. The 4‐hydroxy‐2‐hexenal content was strongly correlated with propanal, a decomposition product of lipid oxidation that yields a fishy odor. PRACTICAL APPLICATIONS This study introduces processing techniques for high quality of skinless fillets from Pacific saury and evaluates the lipid oxidation levels of skinless fillets stored in freezer for 12 months. Results of this study will contribute to prevent fish product such as skinless fillets from lipid oxidation and to improve the quality of skinless fillets from fatty fish such as the Pacific saury.