Lipid oxidation in fillets of herring (Clupea harengus) during frozen storage. Influence of prefreezing storage

Citation
I. Undeland et H. Lingnert, Lipid oxidation in fillets of herring (Clupea harengus) during frozen storage. Influence of prefreezing storage, J AGR FOOD, 47(5), 1999, pp. 2075-2081
Citations number
41
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
00218561 → ACNP
Volume
47
Issue
5
Year of publication
1999
Pages
2075 - 2081
Database
ISI
SICI code
0021-8561(199905)47:5<2075:LOIFOH>2.0.ZU;2-1
Abstract
Fillets of herring (Clupea harengus) were kept on ice for 0, 3, 6, and 9 da ys prior to storage at -18 degrees C for 0, 21, 42, 63, and 84 days. At eac h storage point, peroxide value (PV), absorbance at 268 nm (A(268)), fluore scent products (FP), alpha-tocopherol, glutathione peroxidase (GSH-px) acti vity, and ascorbic acid were measured. As shown by regression analyses, sam ples held for 6 days on ice formed oxidation products at the highest rate d uring frozen storage, followed by, for PV and FP, the 9-day samples. These data indicate that severe changes that negatively affect the oxidation proc ess took place in the herring muscle between 3 and 6 days after catch. Both the initial antioxidant levels and the rate of antioxidant loss at -18 deg rees C decreased with increased prefreezing holding time, the latter being most obvious for GSH-px activity and ascorbic acid. alpha-Tocopherol showed the largest losses and had disappeared entirely from the 6- and 9-day samp les at the end of the frozen storage. Partial least-squares regression anal ysis of the data showed that ice storage had a greater effect than frozen s torage on changes in PV, A(268), FP, alpha-tocopherol, and ascorbic acid. F or GSH-px activity, frozen storage had the greatest effect.