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EFFECT OF ANTIOXIDATIVE TREATMENTS ON LIPID OXIDATION IN SKINLESS FILLET OF PACIFIC SAURY COLOLABIS SAIRA IN FROZEN STORAGE

2012; Wiley; Volume: 37; Issue: 4 Linguagem: Inglês

10.1111/j.1745-4549.2011.00652.x

1745-4549

Ryusuke Tanaka, Kimiaki Naiki, Tsuji Koji, Hiroshi Nomata, Yoshimasa Sugiura, Teruo Matsushita, Ikuo Kimura,

Biochemical Analysis and Sensing Techniques

Journal of Food Processing and PreservationVolume 37, Issue 4 p. 325-334 Original Article EFFECT OF ANTIOXIDATIVE TREATMENTS ON LIPID OXIDATION IN SKINLESS FILLET OF PACIFIC SAURY COLOLABIS SAIRA IN FROZEN STORAGE RYUSUKE TANAKA, Corresponding Author RYUSUKE TANAKA Department of Food Science and Technology, National University of Fisheries, Nagata-Honmachi, 2-7-1, Shimonoseki, Yamaguchi 759-6595, Japan TEL: +81-83-286-5111 (ext 412); FAX: +81-83-286-7434; EMAIL: [email protected]Search for more papers by this authorKIMIAKI NAIKI, KIMIAKI NAIKI Iwate Fisheries Technology Center, Kamaishi, Iwate, JapanSearch for more papers by this authorKOJI TSUJI, KOJI TSUJI Local Independent Administrative Agency Hokkaido Research Organization Kushiro Fisheries Research Institute, Kushiro, Hokkaido, JapanSearch for more papers by this authorHIROSHI NOMATA, HIROSHI NOMATA Local Independent Administrative Agency Hokkaido Research Organization Central Fisheries Research Institute, Yoichi, Hokkaido, JapanSearch for more papers by this authorYOSHIMASA SUGIURA, YOSHIMASA SUGIURA Department of Food Science and Technology, National University of Fisheries, Nagata-Honmachi, 2-7-1, Shimonoseki, Yamaguchi 759-6595, JapanSearch for more papers by this authorTERUO MATSUSHITA, TERUO MATSUSHITA Department of Food Science and Technology, National University of Fisheries, Nagata-Honmachi, 2-7-1, Shimonoseki, Yamaguchi 759-6595, JapanSearch for more papers by this authorIKUO KIMURA, IKUO KIMURA Faculty of Fisheries, Kagoshima University, Kagoshima, JapanSearch for more papers by this author RYUSUKE TANAKA, Corresponding Author RYUSUKE TANAKA Department of Food Science and Technology, National University of Fisheries, Nagata-Honmachi, 2-7-1, Shimonoseki, Yamaguchi 759-6595, Japan TEL: +81-83-286-5111 (ext 412); FAX: +81-83-286-7434; EMAIL: [email protected]Search for more papers by this authorKIMIAKI NAIKI, KIMIAKI NAIKI Iwate Fisheries Technology Center, Kamaishi, Iwate, JapanSearch for more papers by this authorKOJI TSUJI, KOJI TSUJI Local Independent Administrative Agency Hokkaido Research Organization Kushiro Fisheries Research Institute, Kushiro, Hokkaido, JapanSearch for more papers by this authorHIROSHI NOMATA, HIROSHI NOMATA Local Independent Administrative Agency Hokkaido Research Organization Central Fisheries Research Institute, Yoichi, Hokkaido, JapanSearch for more papers by this authorYOSHIMASA SUGIURA, YOSHIMASA SUGIURA Department of Food Science and Technology, National University of Fisheries, Nagata-Honmachi, 2-7-1, Shimonoseki, Yamaguchi 759-6595, JapanSearch for more papers by this authorTERUO MATSUSHITA, TERUO MATSUSHITA Department of Food Science and Technology, National University of Fisheries, Nagata-Honmachi, 2-7-1, Shimonoseki, Yamaguchi 759-6595, JapanSearch for more papers by this authorIKUO KIMURA, IKUO KIMURA Faculty of Fisheries, Kagoshima University, Kagoshima, JapanSearch for more papers by this author First published: 02 March 2012 https://doi.org/10.1111/j.1745-4549.2011.00652.xCitations: 8Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract ABSTRACT 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. 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