Fish fat belongs to highly specific nutritious elements especially due to its high content of polyunsaturated fatty acids. The aim of the present study was to determine the content of 2-thiobarbituric acid reactive substances in over-the-counter cold and warm marinades in which the base fish material consists of the Atlantic herring (Clupea harengus).Fifty six marinated fish products stored at refrigeration temperatures were analyzed before their expiration date. Their fat content was determined by means of the Soxhlet method and the TBARS validated fluorimetric micromethod.Lowest TBARS values were characteristic of warm baked marinades (1.17 ± 0.40 mg MDA/ kg muscle) and in case of cold marinades for the rolled herring fillets with pepper (5.03 ± 0.54 mg MDA/kg muscle) whereas the highest TBARS values were observed in warm cooked marinades (16.48 ± 4.22 mg MDA/kg muscle) and in roll mops sold over the counter (7.61 ± 3.87 mg MDA/kg muscle). The results showed that fat content is not always critical for herring TBARS determination in marinades.For the consumer safety it is essential to pay attention to cold marinades in brine sold over the counter and baked marinades in aspic before their expiration date.
Marinated fish, fat, lipid oxidation, TBARS, baked and cold marinade
The concentration of malondialdehyde (MDA), a marker of lipid peroxidation changes, was measured in the muscles of male and female common tench (Tinca tinca L.). Differences in MDA concentrations were determined in samples in cranio-caudal and dorso-ventral directions and in surface and deep muscle layers. Mean MDA concentration in both sexes (n = 27) was 0.037 µmol g −1 tissue (wet weight), with the highest levels in the cranial segment. The difference between the cranial and other segments was significant (p < 0.05 in males and p < 0.01 in females). Higher MDA values were found in the cranial segment (males p < 0.05, females p < 0.01), in females in ventral part of the cranio-medial segment, in males in the ventral part of the medio-caudal and dorsal parts of the caudal segment (p < 0.05). Both sexes had higher MDA levels in the ventral parts of the first three segments and in the dorsal part of the caudal segment. The results show lipid peroxidation products that may constitute a potential risk for consumers. We found that the content of these substances in tench varies with body topography. The malondialdehyde content of fresh muscle tissue in tench correlated with its content on a fat weight basis. The highest correlation was found for the dorsal part of segments in females (r = 0.9964), the lowest for ventral parts of segments in males. Quantitative distribution of MDA in body segments of the examined tench population was used as a criterion for creating types and subtypes of lipid peroxidation. Samples for hygienic analysis should include musculature from the site least stable in terms of lipid peroxidation, i.e. the cranial segment.
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