Effects of lipid oxidation on fish lipids — amylopectin interactions

Bieńkiewicz, Grzegorz; Kołakowska, Anna

doi:10.1002/ejlt.200300770

Cited by 12 publications

(7 citation statements)

References 21 publications

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“…The lipids-protein interactions occur naturally in tissue and may be induced in food products during processing and storage (Pokorny et al, 2010). Greater fluctuations in the content of DHA than in EPA were, presumably, caused by the fact that polyenoic fatty acids, especially DHA, participate preferentially in interactions (Bienkiewicz & Kolakowska, 2003).…”

Section: Contents Of Epa and Dhamentioning

confidence: 99%

Effect of heating fatty fish: Baltic herring (Clupea harengus membras), European sprat (Sprattus sprattus) and rainbow trout (Oncorhynchus mykiss) on lipid oxidation and contents of eicosapentaenoic and docosahexaenoic acids

Domiszewski

2012

Int J of Food Sci Tech

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Summary In this study, analyses were carried out to establish the impact of heating three species of fatty fish: trouts, herrings and sprats, on the lipids oxidation and on contents of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. The comminuted fish tissue was heated at restricted access of oxygen at temperature of 60, 100 and 160 °C for 15–120 min. Lipids, extracted with the Bligh‐Dyer method, were determined for peroxide value (PV) and anisidine value (AV). The Fatty acid methyl esters were prepared directly from the tissue, whereas contents of EPA and DHA were determined with the GC/MS method. Depending on the temperature applied, 15‐min heating of fish meat tissue caused 30–80% decrease of PN and 20–40% decrease of AV, on average. Generally, the continued heat treatment caused successive decreases in both PV and AV and the rate of this process was observed to increase along with an increasing temperature. The heating of trout and sprats at temperature of 60, 100 and 160 °C even for 1–2 h did not evoke losses either in EPA or in DHA content. In turn, in the case of herring caught during the pre‐spawning season, ca. 90–120 min of heat treatment contributed to ca. 20–25% decrease in contents of these fatty acids.

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Section: Contents Of Epa and Dhamentioning

confidence: 99%

Effect of heating fatty fish: Baltic herring (Clupea harengus membras), European sprat (Sprattus sprattus) and rainbow trout (Oncorhynchus mykiss) on lipid oxidation and contents of eicosapentaenoic and docosahexaenoic acids

Domiszewski

2012

Int J of Food Sci Tech

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“…Those lipids oxidised as a result of photooxidation were most readily bound, more than the lipids containing BHA and fresh lipids, which were similar to fish lipid-amylopectin interactions [26]. Fatty acids of those lipids, too, were subjected to a strong interaction.…”

Section: Discussionmentioning

confidence: 89%

“…PUFAs, DHA in particular, increased its contribution in weakly bound lipids, which could evidence a higher susceptibility to interactions with starch of those fatty acids, A different situation was observed in the fish lipids-amylopectin interaction [26] where proliferation of systems resulted in the release of lipids and fatty acids from strongly bound forms to weakly bound and free lipids.…”

Section: Discussionmentioning

confidence: 89%

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Effects of thermal treatment on fish lipids‐amylose interaction

Bieńkiewicz

Kołakowska

2004

Euro J Lipid Sci & Tech

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The paper describes a study on effects of thermal treatments (microwave heating and freezing) on fish lipids-amylose starch interactions. Particular attention was paid to lipid availability (extractability from the system) and contribution of fatty acids to various groups of lipids after interactions produced by mixing, microwave heating and storage. Analyses were made on model systems containing fish lipids at different oxidation levels and gelatinised with 10% aqueous solution of amylose starch. The lipid:starch ratio was 1:1. The systems were assayed before and after mixing, microwave heating (4 min, 90 W), freezing (30 d, 218 7C), and heating followed by freezing. Lipid extractability (selective extraction), peroxide value (PV), anisidine value (AsV), fluorescence, and fatty acid profiles (GC/MS) were determined. Mixing of fish lipids with amylose was shown to result in lipid-amylose interaction. The thermal treatments applied (microwave heating or freezing at 219 7C for 30 d) were observed to exert different, significant effects on fish lipids-amylose starch interactions. The effects depended also on the extent of lipid oxidation. Fatty acids of the lipids were bound selectively, PUFA, and particularly DHA, were subjected to stronger binding and higher amounts of those acids were bound.

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“…It is well known, however, that FFA is not suitable to be used as performance indicator for frying oils . Besides, most commercial coatings are composed of several ingredients, each individual component capable of impacting negatively or positively the frying oil performance . According to Römer et al , the presence of lipid peroxidation products in rapeseed oil resulted in a significant degradation of amino acids in wheat rolls with negative impact on overall sensory scores.…”

Section: Introductionmentioning

confidence: 99%

Effect of breading and battering ingredients on performance of frying oils*

Lazarick

Aladedunye

Przybylski

2014

Euro J Lipid Sci & Tech

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The effect of pre-formed lipid hydroperoxides, breading, and battering ingredients on pigment formation and thermo-oxidative degradation of oil during institutional frying was evaluated. The food ingredients were fried intermittently in canola oil heated for 8 h daily over 4 consecutive days at 185 AE 5°C. Color component formation, total polar components (TPC), and tocopherols were measured. Glycineenriched whey protein fried in 1% oxidized canola oil contributed most significantly to oil darkening with a rate ten times that of the control sample. Using whey protein as a base for battering caused the most significant color changes and thermo-oxidative deterioration. Glucose and glycine are two minor ingredients that also contribute to color formation in oil. Breading materials were prone to cause a more significant amount of oil deterioration when compared to battering ingredients most likely due to excess loose breading particles falling into the oil during frying.Practical applications: The present study evaluated the effect of some components of food coatings on the stability and pigment formation of the frying oil. The results suggest the need to optimize the protein component of coating materials and ensure that the amounts of loose particles on breaded products are adequately minimized. This information will assist institutional frying operators and other relevant industries in product development and food preparation with the view of optimizing performance of the frying oil.

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Effects of lipid oxidation on fish lipids — amylopectin interactions

Cited by 12 publications

References 21 publications

Effect of heating fatty fish: Baltic herring (Clupea harengus membras), European sprat (Sprattus sprattus) and rainbow trout (Oncorhynchus mykiss) on lipid oxidation and contents of eicosapentaenoic and docosahexaenoic acids

Effect of heating fatty fish: Baltic herring (Clupea harengus membras), European sprat (Sprattus sprattus) and rainbow trout (Oncorhynchus mykiss) on lipid oxidation and contents of eicosapentaenoic and docosahexaenoic acids

Effects of thermal treatment on fish lipids‐amylose interaction

Effect of breading and battering ingredients on performance of frying oils*

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