Fatty acid composition, lipid oxidation, and fishy odour development in seabass (<i>Lates calcarifer</i>) skin during iced storage

Sae‐leaw, Thanasak; Benjakul, Soottawat

doi:10.1002/ejlt.201300381

Cited by 51 publications

(44 citation statements)

References 47 publications

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“…Hexanal, heptanal and 1‐octen‐3‐ol are generated from n − 6 polyunsaturated fatty acid oxidation (Iglesias and Medina ). Sae‐leaw and Benjakul () found that seabass skin lipid contained high level of linoleic acid (9.29 g/100 g lipid), which could be oxidized to yield the products.…”

Section: Resultsmentioning

confidence: 99%

“…1‐Octen‐3‐ol is an important contributor to off‐flavor due to its low odor threshold and was reportedly formed from oxidation of arachidonic acid by 12‐lipoxygenase (Hsieh and Kinsella ). Seabass skin lipid contained arachidonic acid at a level of 1.88 g/100 g lipid (Sae‐leaw and Benjakul ). Thiansilakul et al .…”

Section: Resultsmentioning

confidence: 99%

“…However, fishy odor associated with gelatin, particularly when extracted from fish skin stored in ice for a long time, can limit their applications as human supplements or food ingredients (Sae‐leaw and Benjakul ). Skin from seabass stored in ice for an extended period has strong fishy odor, mainly due to enhanced lipid oxidation (Sae‐leaw and Benjakul ). Fishy odor in protein hydrolysate from Nile tilapia muscle caused by lipid oxidation was also reported by Yarnpakdee et al .…”

Section: Introductionmentioning

confidence: 99%

“…(). Seabass skin contained lipids with high degree of unsaturation, especially docosahexaenoic acid (C22:6 n −3, DHA) (9.82 g/100 g lipid) (Sae‐leaw and Benjakul ). Furthermore, phospholipid membranes are believed to be the key substrates for lipid oxidation due to their highly unsaturated fatty acid composition (Liang and Hultin ), thus limiting the utilization of gelatin from fish skin.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Pretreatments and Defatting of Seabass Skins on Properties and Fishy Odor of Gelatin

Sae‐leaw

Benjakul

O’Brien

2016

Journal of Food Biochemistry

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The impact of different pretreatments and defatting processes of seabass skins on fishy odor and other properties of gelatin was investigated. Skin pretreated with 0.05 M citric acid, followed by defatting using 30% isopropanol (G‐Ci‐Def) had the lowest residual phospholipid content (P < 0.05). Nevertheless, G‐Ci‐Def had a lower yield and gel strength, compared to those from skins pretreated with acetic acid (G‐Ac) or citric acid (G‐Ci) (P < 0.05). All gelatins contained α‐chains as the predominant component as indicated by SDS‐PAGE. G‐Ci‐Def showed the highest L* value and the lowest a*, b*, ΔE* and ΔC* values, compared to the other gelatins (P < 0.05). All gelatins were sponge or coral‐like in structure but varied in patterns as evaluated by scanning electron microscopy. The lower fishy odor associated with lower amounts of most volatile compounds was found in G‐Ci‐Def, compared to other gelatins. Therefore, gelatin with negligible fishy odor could be prepared from citric acid pretreated and isopropanol defatted skin. Practical Applications Seabass skins are potential raw materials for production of collagen, gelatin and bioactive protein hydrolysates. Pretreatment and defatting of seabass skin plays a significant role in the reduction of lipids, especially membrane phospholipids. Pretreatment using citric acid and defatting using isopropanol of skin prior to gelatin extraction could lower lipid oxidation, volatile compounds, and fishy odor. Gelatin prepared could be widely used in foods with minimal effect on sensory attributes.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Pretreatments and Defatting of Seabass Skins on Properties and Fishy Odor of Gelatin

Sae‐leaw

Benjakul

O’Brien

2016

Journal of Food Biochemistry

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“…During ice storage of fish a series of biochemical changes occur at a relatively rapid pace. The changes involve both nitrogen compounds (Huidobro et al 2001) and the lipid fraction (Widjaja et al 2009, Saeleaw andBenjakul 2014). Among different mechanisms responsible for fish deterioration during storage on ice, lipid damage, through hydrolysis and oxidation reactions of the lipid fraction, can lead to important losses in nutritive value and quality during chilled storage (Šimat et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Comparative analysis of the quality parameters and the fatty acid composition of two economically important Baltic fish: cod, Gadus morhua and flounder, Platichthys flesus (Actinopterygii) subjected to iced storage

Tokarczyk¹,

Bieńkiewicz²,

Suryn³

2017

Acta Ichthyol. Piscat.

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Tokarczyk G., Bienkiewicz G., Suryn J. 2017. Comparative analysis of the quality parameters and the fatty acid composition of two economically important Baltic fish: cod, Gadus morhua and flounder, Platichthys flesus (Actinopterygii) subjected to iced storage. Acta Ichthyol. Piscat. 47 (3): 249-258.Background. During ice storage of fish a series of biochemical changes occur at a relatively rapid pace. The changes involve both nitrogen compounds and the lipid fraction. Lipid damage, through hydrolysis and oxidation reactions, can lead to important losses in nutritive value and quality during chilled storage. Oxidised lipids are a source of free radical compounds and highly reactive peroxides. The aim of this study was to assess the quality of two economically valuable species of Baltic fish, especially the quality of lipids, during storage in ice. Materials and methods. The analysis involved two Baltic fish: cod, Gadus morhua Linnaeus, 1758-a lean fish (about 1% of fat in flesh) and flounder, Platichthys flesus (Linnaeus, 1758)-an average-fat fish (about 4% of fat in flesh). Descriptive testing was used for quality determination of fish and the chemical changes of nitrogen compounds (TVB-N)(Total volatile bases nitrogen) and lipids (PV-peroxide value and AsV-anisidine value) were analysed. Changes of FA (fatty acids) were based on the qualitative interpretation of chromatograms. Results. In cod, peroxide value reached after 10 days a value of 45.47 mg O* • 100 g -1 of lipids. In flounder peroxide value reached the maximum of 26.98 mg O* • 100 g -1 after 12 days. The initial anisidine values did not differ significantly and remained at a similar level during storage. It was found that the most significant changes involved loss of EPA. After fifteen days flounder lost approximately 6.81 mg of EPA • g -1 of fat (about 10% of initial amount), whereas cod about 9 mg EPA • g -1 of fat (about 26.5% of initial amount). The observed loss of DHA was much lower, in particular in flounder. Conclusion. Different dynamics of oxidative changes were observed. In cod primary oxidation products increased linearly but in flounder such dynamic growth occurred after 12 days of storage still being almost twice as low as that of cod. No significant differences were observed in the secondary oxidation products between the fish. The level of PUFA and especially the level of EPA and DHA decreased. The loss of PUFA were higher in the lipid fraction of cod than flounder and were respectively about 2 pp and about 0.4 pp for each day of storage. Moreover, the dynamics of loss of EPA was greater than DHA.

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Lipids from visceral depot fat of Asian seabass (Lates calcarifer): Compositions and storage stability as affected by extraction methods

Sae‐leaw

Benjakul

2017

Euro J Lipid Sci & Tech

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Lipids from Asian seabass visceral depot fat (SVDF) were extracted using different methods including heating in air, heating under vacuum, autoclave, and solvent extraction. Lipid extracted by heating under vacuum had the highest yield (67.33%) (p < 0.05). All extracted lipids had triglyceride (TG) as the major component, followed by phospholipid (PL). Oleic acid (C18:1 n‐9) constituted as the most abundant fatty acid in all lipids, followed by palmitic acid (C16:0) and linoleic acid (C18:2 n‐6), regardless of extraction methods. Docosahexaenoic acid (C22:6 n‐3) and eicosapentaenoic acid (C20:5 n‐3) accounted for 6.88–7.41 and 1.76–2.51%, respectively. During storage of 30 days at 30°C, lipids extracted by heating under vacuum or by solvent had the higher oxidative stability as indicated by the lower peroxide value (PV), thiobarbituric acid reactive substances (TBARS), conjugated diene (CD), and ρ‐anisidine value (AnV). Lower increases in free fatty acid (FFA) content were also found in the samples obtained by those two methods. Extraction of lipid by heating under vacuum or solvent could lower the formation of volatile lipid oxidation products. Thus, extraction method had the profound impact on yield and storage stability of lipids from SVDF. Practical applications: Asian seabass visceral depot fat is considered as the byproduct during butchering process. This fatty tissue can serve as the potential raw material for lipid production. Several methods have been used for extraction of lipids, in which yield and chemical compositions can be varied. Therefore, the appropriate extraction method should be implemented to increase the efficacy of lipid extraction and to obtain lipid with high quality and oxidative stability. As a consequence, Asian seabass viscera can be better exploited and fish lipid rich in n‐3 fatty acids can be produced and used as nutraceutical or supplement. Lipids from Asian seabass visceral depot fat are extracted using different methods including heating in air, heating under vacuum, autoclave, and solvent extraction. Extraction by heating under vacuum rendered the lipid with the highest yield and the oxidation occurred at the low extent. During storage of 30 days at 30°C, lipids extracted by heating under vacuum also have the high oxidative stability. Therefore, Asian seabass viscera could be the potential raw material of lipid rich in n‐3 fatty acids, which can be extracted and used as nutraceutical or supplement.

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Fatty acid composition, lipid oxidation, and fishy odour development in seabass (Lates calcarifer) skin during iced storage

Cited by 51 publications

References 47 publications

Effect of Pretreatments and Defatting of Seabass Skins on Properties and Fishy Odor of Gelatin

Effect of Pretreatments and Defatting of Seabass Skins on Properties and Fishy Odor of Gelatin

Comparative analysis of the quality parameters and the fatty acid composition of two economically important Baltic fish: cod, Gadus morhua and flounder, Platichthys flesus (Actinopterygii) subjected to iced storage

Lipids from visceral depot fat of Asian seabass (Lates calcarifer): Compositions and storage stability as affected by extraction methods

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