Analytische Untersuchung über die Veränderungen des Lipidanteils während der Lebensmittelbearbeitung und ‐lagerung

Pokorný, Jan; Janícék, G.

doi:10.1002/food.19730170704

Cited by 4 publications

(2 citation statements)

References 26 publications

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“…Consequently, the development of oxidative rancidity should not be judged by the determination of the primary oxidation product. but rather by determining secondary oxidation products (Pokorny & Janicek. 1973).…”

Section: Resultsmentioning

confidence: 99%

Differential lipid oxidation in various parts of frozen mackerel

Ke¹,

Ackman²,

Linke³

et al. 1977

Int J of Food Sci Tech

176

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Kinetic variations in lipid oxidation in various parts of mackerel stored at -15, -30 and -40°C were studied by measuring the changes of POV and of TBA molar values as a function of time. Oxidation developed in the skin sample (subcutaneous fat) was found to be eight times faster in TBA change than in the white and dark muscles from mackerel held at -15°C for two months. This rapid development of rancidity in the skin was effectively inhibited by lowering the frozen storage temperature to -4OoC, where relatively the degree of lipid oxidation in the dark muscle was found to be of the same order of magnitude. The in vitro rate of autoxidation at 60°C for the lipids extracted from skin and the fillet muscle also showed an unusual difference which indicated that unknown pro-oxidative substances in mackerel skin were fat solvent extractable. The activity of the unknown compounds in the skin was also temperature dependent even in the frozen state, but could be effectively mitigated by lowering temperature to -40°C. Lipid hydrolysis in mackerel was also retarded completely when the fish were stored at -40°C. The comparative compositions of fatty acids and volatile carbonyls were determined in head, skin, white and dark muscle, and suggested an active non-specific oxidation system in the skin fat.

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Section: Resultsmentioning

confidence: 99%

Differential lipid oxidation in various parts of frozen mackerel

Ke¹,

Ackman²,

Linke³

et al. 1977

Int J of Food Sci Tech

176

View full text Add to dashboard Cite

show abstract

“…Lea has summarized the methodologies commonly employed in following the oxidation reaction and discussed the details of application to various food lipids (27). From an organoleptic point of view, the rate of oxidation should not only be judged by analyses of primary oxidation products, but also by the determinations of secondary and tertiary products (28), as well as the decrease of unsaturated fatty acids (29). However, the timeconsuming nature and unsatisfactory reproducibility of these methods often restrict their use in measuring the rate changes of lipid oxidation, particularly in differential kinetic studies of metal-catalyzed lipid oxidation.…”

Section: Resultsmentioning

confidence: 99%

Metal‐catalyzed oxidation in mackerel skin and meat lipids

Ke¹,

Ackman²

1976

J Americ Oil Chem Soc

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Kinetic effects of added copper, zinc, and iron compounds have been investigated in the oxidation of lipids in mackerel skin and meat at 60 C using a simple weight gain method. Inorganic Fe(II) and Cu(II) were found to be strong catalysts in mackerel lipid oxidation. The meat lipids were particularly sensitive to oxidation in the presence of Fe(II) and Cu(II) below 5 ppm, and increments above this level did not result in a further increase in catalytic influence. The oxidation of skin lipids increased very rapidly with increased Fe(II) and Cu(II) concentrations of < 10 ppm, and slight increases in prooxidative effects were still recorded when additional metals were added. The oxidations catalyzed by hemoglobin and zinc for skin lipids, and hematin for meat lipids, were proportional on a semilogarithmic basis with the increases in the metal catalysts. The slight variations in fatty acids between mackerel skin and meat samples did not seem adequate to explain the rapid oxidation in skin tipids. Thus, we believe that in the skin lipids one or more fat-solvent-extractable prooxidants, alone or associated with trace metals, were present and were responsible for the high susceptibility to oxidation found for this lipid.aThe contents of Cd and Hg (< 0.05 ppm) and Co, Ni, and Mn (< 0.4 ppm) showed no significant differences between skin and meats.bFor the dark meat only. CFor the white meat only.

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