Effect of freezing and salting on the activity of lipoxygenase of the muscle tissue and roe of Baltic herring

Samson, Edyta; Stodolnik, L.

doi:10.3750/aip2001.31.1.06

Cited by 10 publications

(8 citation statements)

References 36 publications

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“…Studies on salted herring showed that salt lowered the lipoxygenase activity of the herring muscle, and its inhibiting action was proportional to its concentration. However, after salting (with a salt content of 0.98–1.83 g kg −1 ) a significant residual lipoxygenase activity was observed 13. Thus lipoxygenase activity is expected during the ripening of anchovy.…”

Section: Resultsmentioning

confidence: 95%

“…It is well known that lipid oxidation can be catalyzed by the haem proteins and iron, as well as lipoxygenase. Endogenous lipoxygenase has been found in fish species such as herring13 and silver carp,16 among others. On the other hand, enzymatic oxidation of lipids is influenced by NaCl content.…”

Section: Resultsmentioning

confidence: 99%

“…During ripening, anchovies are exposed to highly pro‐oxidant conditions: high NaCl concentration, low a w (water activity), and presence of endogenous and bacterial enzymes 13–17. In addition, the species E. anchoita is rich in long‐chain polyunsaturated fatty acids (PUFA),18 which are very susceptible to oxidative processes.…”

Section: Introductionmentioning

confidence: 99%

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Ripening of salted anchovy (Engraulis anchoita): development of lipid oxidation, colour and other sensorial characteristics

2010

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Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 99%

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Ripening of salted anchovy (Engraulis anchoita): development of lipid oxidation, colour and other sensorial characteristics

2010

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“…An increase in lipoxygenase activity in the first month of frozen storage has already been observed61 for Baltic herring muscle when stored at − 25 °C. This increase was explained as better lipoxygenase extraction from cell structures after frozen storage release from cell membranes.…”

Section: Resultsmentioning

confidence: 58%

Effect of a flax seed (Linum usitatissimum) soaking treatment on the frozen storage stability of mackerel (Scomber scombrus) fillets

et al. 2006

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The effect of a flax seed (Linum usitatissimum) soaking on the development of rancidity in frozen mackerel (Scomber scombrus) was studied. Fresh mackerel fillets were soaked in an aqueous flax seed extract for 20 min and then kept frozen (−20 • C) for up to 7 months. A parallel experiment with non-soaked fillets was carried out under the same conditions. The development of rancidity was measured by biochemical (free fatty acids, peroxides, conjugated dienes and trienes, secondary oxidation products, fluorescent and browning compounds and lipoxygenase activity) and sensory (general aspect, odour and colour) analyses. An inhibitory effect of the soaking treatment on rancidity development was observed according to the peroxide content and the formation of fluorescence and browning. A lower lipoxygenase activity was detected at 1 month in the soaked fillets; after this, no differences were obtained between either type of sample, whose activities at month 7 were negligible. According to the sensory analyses, non-soaked fillets had fair quality at 1 month and were rejectable at 3 months, while the soaked ones were still of good quality at 1 month and rejectable at 5 months. According to the present results, soaking in an aqueous flax seed extract could be useful for inhibiting the development of rancidity in fatty fish fillets.

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“…The MUFA content in the muscles of herrings varies from 14% to 50% and the PUFA content runs from 33% to 37% in accordance with the line, location type and hauling period, nutrition, muscle type and its antioxidant potential (Aidos et al 2001;Aidos et al 2002;Aro et al 2000;Linko et al 1985). Although the production and storage temperatures do not inactivate the present lipoxygenases, their activity is significantly reduced due to prior quick-freeze storage (Samson and Stodolnik 2001). According to Medina et al (1999) the lipoxygenases of herrings remain active for about 48 h during quick-freeze storing.…”

Section: Discussionmentioning

confidence: 99%

Muscle Thiobarbituric Acid Reactive Substance of the Atlantic Herring (Clupea harengus) in Marinades Collected in the Market Network

Halamíčková

Malota

2010

Acta Vet. Brno

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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

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Effect of freezing and salting on the activity of lipoxygenase of the muscle tissue and roe of Baltic herring

Cited by 10 publications

References 36 publications

Ripening of salted anchovy (Engraulis anchoita): development of lipid oxidation, colour and other sensorial characteristics

Ripening of salted anchovy (Engraulis anchoita): development of lipid oxidation, colour and other sensorial characteristics

Effect of a flax seed (Linum usitatissimum) soaking treatment on the frozen storage stability of mackerel (Scomber scombrus) fillets

Muscle Thiobarbituric Acid Reactive Substance of the Atlantic Herring (Clupea harengus) in Marinades Collected in the Market Network

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