Portal de Periódicos da CAPES

Effect of different icing conditions on lipid damage development in chilled horse mackerel (<i>Trachurus trachurus</i>) muscle

2011; Spanish National Research Council; Volume: 62; Issue: 4 Linguagem: Inglês

10.3989/gya.033611

1988-4214

Santiago P. Aubourg, M. Sanjuás-Rey, Jorge Barros‐Velázquez,

Antioxidant Activity and Oxidative Stress

Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle.This study was aimed at investigating the effect of including a mixture of natural organic acids (citric, ascorbic and lactic) in the icing medium employed during the chilled storage of horse mackerel (Trachurus trachurus).To this end, two aqueous solutions including 0.005% and 0.020% (w/v) of each acid (P-1 and P-2 conditions, respectively) were employed as icing systems.The effects on lipid damage development in fish muscle were monitored for up to a 13day storage period; complementary chemical quality and sensory acceptance analyses were carried out.According to peroxide and thiobarbituric acid reactive substance assessment, a slight inhibitory effect was concluded as a result of the acid mixture present in the chilling medium.At the same time, P-2-treated fish showed a longer shelf life than their counterparts belonging to P-1 and control conditions.No effect of the acid presence in the icing system could be outlined on the nucleotide degradation or the free fatty acid formation.