Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea

Alghazeer, Rabia; Saeed, Suhur; Howell, Nazlin K.

doi:10.1016/j.foodchem.2007.08.067

Cited by 72 publications

(54 citation statements)

References 41 publications

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“…The increases in 4-HNE concentration during frozen storage concur with the increases in peroxide value and malonaldehyde level that we reported in a previous paper. 32 The 4-HNE concentrations found in samples stored at −10…”

Section: Resultsmentioning

confidence: 99%

Formation of 4‐hydroxynonenal (4‐HNE) in frozen mackerel (Scomber scombrus) in the presence and absence of green tea

Alghazeer

Howell

2008

J Sci Food Agric

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BACKGROUND: Aldehydes are secondary lipid oxidation products formed during processing and storage of food. 4-Hydroxynonenal (4-HNE) is a major toxic lipid peroxidation product which has been extensively investigated in the clinical field but less so in food products. The aim of the present study was to investigate the formation of aldehydes in stored frozen fish (Atlantic mackerel, Scomber scombrus) with and without antioxidant (green tea).

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Section: Resultsmentioning

confidence: 99%

Formation of 4‐hydroxynonenal (4‐HNE) in frozen mackerel (Scomber scombrus) in the presence and absence of green tea

Alghazeer

Howell

2008

J Sci Food Agric

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“…1-penten-3-ol and hexanal are volatile components known to correspond with early lipid oxidation and off-odor/flavor (Alghazeer, Saeed, & Howell, 2008;Olsen, Vogt, Veberg, Ekeberg, & Nilsson, 2005). For n-3 PUFA oxidation, the level of 1-penten-3-ol was halved, while for n-6 FA oxidation, the reduction of hexanal indicated an even greater effect of the added NaHCO 3 .…”

Section: Discussionmentioning

confidence: 99%

Quality Assessment of Lightly Salted Atlantic Salmon Fillets Injected With Brine Solutions Containing Sodium Bicarbonate

Åsli¹,

Rødbotten²,

Vogt³

et al. 2013

JFR

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The objective of this study was to produce lightly salted Atlantic salmon (Salmo salar L.) fillets with improved technical and sensory attributes. Brine containing 0, 50, 150 or 250 g/L NaCl with or without additional 25 g/L sodium bicarbonate (NaHCO 3 ) was injected into the fillets. 24 hours after injection, the muscle NaCl concentration ranged from 0.2 to 2.4%, and pH ranged from 6.18 to 6.48. Untreated fillets lost 1% weight, whereas the weight increase was 4% of the fillets injected with NaCl or a combination of NaCl and NaHCO 3 . Liquid loss (LL) during storage at 4°C for three days were similar for the untreated fillets and the fillets injected with 50 g/L NaCl (LL 12%), while LL was reduced to 7.5% with the addition of NaHCO 3 to the 50 g/L brine. LL was the lowest for the groups injected with 250 g/L NaCl. Injection of NaCl resulted in higher lipid oxidation compared with untreated fillets, determined as doubled levels of alkanals (4.3 vs. 10.4 ng/g) and pentenols (8.0 vs. 15.1 ng/g), but addition of NaHCO 3 counteracted the action of NaCl as a pro-oxidant. Furthermore, NaHCO 3 addition of the 50 g/L brine significantly improved the color of raw and cooked fillets (higher a*-value, Salmo Fan score, red/orange color tone). Sensory assessment of cooked fillet revealed that brine added NaHCO 3 gave superior odor (less rancid), flavor (less metallic) and higher scores for tenderness. In conclusion, addition of NaHCO 3 to the brine solutions improved liquid retention, storage stability, color, odor and flavor of lightly salted salmon fillets.

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“…These results suggest that excessive concentrations of antioxidants can have a pro-oxidative effect. Alghazeer et al (2008) also reported that a higher portion of natural antioxidants to fillets showed a higher PV. According to Gokoglu et al (2012) the colorimetric determination of AV depends on the concentration of secondary lipid oxidation products and their structural features, and it should not exceed 2.…”

Section: Resultsmentioning

confidence: 92%

Antioxidant capacity and lipid peroxidation products of carp (Cyprinus carpio L.) meat stored in refrigeration conditions with addition of herbs or vegetables

Andrzej¹,

Zapletal²,

Żychlińska-Buczek³

et al. 2017

Czech J. Food Sci.

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Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea

Cited by 72 publications

References 41 publications

Formation of 4‐hydroxynonenal (4‐HNE) in frozen mackerel (Scomber scombrus) in the presence and absence of green tea

Formation of 4‐hydroxynonenal (4‐HNE) in frozen mackerel (Scomber scombrus) in the presence and absence of green tea

Quality Assessment of Lightly Salted Atlantic Salmon Fillets Injected With Brine Solutions Containing Sodium Bicarbonate

Antioxidant capacity and lipid peroxidation products of carp (Cyprinus carpio L.) meat stored in refrigeration conditions with addition of herbs or vegetables

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