Improvement in Storage Stability of Fish Fillet Using Dietary Soybean Phospholipids

Murano, Yoshihiro; Funabashi, Tomoko; Sekine, Seiji; Takeuchi, Hiroyuki

doi:10.3136/fstr.14.55

Cited by 5 publications

(14 citation statements)

References 51 publications

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“…We previously reported that the feeding of soybean phospholipids to rainbow trout increased the storage stability of fi sh fi llets 1,2 . The present study showed that the feeding of fish with soybean phospholipids increased the oxidative stability of lipids extracted from them, thus contributing to the high storage stability of fi sh fi llets.…”

Section: Discussionmentioning

confidence: 99%

“…Test fish were maintained and fed as previously described 1 . Juvenile rainbow trout Onchorhynchus mykiss purchased from a local supplier were used in the feeding experiment.…”

Section: Fish and Feeding Experimentsmentioning

confidence: 99%

“…The phospholipid content, fatty acid composition, and tocopherol content were determined as previously described 1 . Triacylglycerols were fractionated by thin-layer chromatography on Silicagel 70 plates Wako Pure Chemical Industries, Ltd., Osaka, Japan using a solvent consisting of chloroform and methanol 9:1 , and weighed 12 .…”

Section: Biochemical Analysismentioning

confidence: 99%

“…We previously reported that the feeding of soybean phospholipids to rainbow trout increased the storage stability of fi sh fi llets 1 . Soybean phospholipid feeding did not infl uence the level or fatty acid composition of total lipids, or the content of antioxidants, tocopherol and phospholipid in fi sh fi llets.…”

Section: Introductionmentioning

confidence: 99%

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Dietary Soybean Phospholipids Increase the Oxidative Stability of Lipids Extracted from Fish Fillets

Murano¹,

Funabashi²,

Takeuchi³

et al. 2010

J. Oleo Sci.

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We previously reported that the feeding of soybean phospholipids to fi sh increased the storage stability of n-3 polyunsaturated fatty acids (PUFA)-rich fi sh fi llets. In this study, we examined the storage stability of lipids extracted from fi sh fed a diet containing soybean phospholipids and fi sh oil. Rainbow trout were divided into two groups, and were fed an either 2.5% soybean phospholipids (test) or no phospholipids (control) containing diet for 4 weeks. Lipids were extracted from fi sh fi llets after the feeding period, and were subjected to an oxidation test. Lipids extracted from the fi llets of fi sh in the test group exhibited lower values of oxygen absorption than those in the control group, and the degradation of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) was inhibited. Higher percentages of DHA and EPA were bound to phosphatidylcholine and phosphatidylethanolamine in the extracted lipids in the test group than in the control group. These results indicate that the oxidative stability of lipids extracted from fi sh fed soybean phospholipids is high, and that the higher percentages of DHA and EPA in PC and PE may have resulted in the higher stability of the lipids extracted from fi sh fi llet.

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Section: Discussionmentioning

confidence: 99%

“…Test fish were maintained and fed as previously described 1 . Juvenile rainbow trout Onchorhynchus mykiss purchased from a local supplier were used in the feeding experiment.…”

Section: Fish and Feeding Experimentsmentioning

confidence: 99%

Section: Biochemical Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Dietary Soybean Phospholipids Increase the Oxidative Stability of Lipids Extracted from Fish Fillets

Murano¹,

Funabashi²,

Takeuchi³

et al. 2010

J. Oleo Sci.

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“…N-3 PUFAs are easily oxidized because they contain many double bonds. We previously reported that soybean phospholipid administration inhibited lipid oxidation in fish fillets (Murano et al, 2008). This finding is of interest as a new technique to improve the storage stability of muscle food containing n-3 PUFAs.…”

Section: Introductionmentioning

confidence: 99%

Improvement in Storage Stability of Fish Fillets Using Dietary Soybean Phosphatidylcholine and Phosphatidylethanolamine

Murano

Funabashi

Takeuchi

2009

FSTR

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We previously reported that soybean phospholipids improved the storage stability of fish fillets. The object of this study was to identify the active component of soybean phospholipids and its mechanism. Rainbow trout were fed purified diets supplemented with no phospholipids (Control), 1% soybean phosphatidylcholine (S-PC), and 1% soybean phosphatidylethanolamine (S-PE) for 4 weeks. After the feeding period, fish fillets were subjected to an oxidation test. The storage stability of fish fillets was improved in the S-PC and S-PE groups compared to the Control group. The rate of phospholipid-bound docosahexaenoic acid (DHA) in the S-PC and S-PE groups was higher than that in the Control group. These results indicate that phosphatidylcholine and phosphatidylethanolamine in soybean phospholipids contributed to the improved storage stability of fish fillets. It was speculated that high phosphatidylcholine-and phosphatidylethanolamine-bound DHA levels were involved in the improved storage stability of fish fillets.

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Novel antioxidants in food quality preservation and health promotion

Shahidi

Zhong

2010

Euro J Lipid Sci & Tech

382

253

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Autoxidation in food and biological systems is responsible for a multitude of adverse effects and implications in human health as well as in food stability and preservation. Antioxidants play a major role in preventing or delaying autoxidation and have attracted much attention as food stabilizers, dietary supplements and natural health products. Both synthetic and natural antioxidants are widely used in food products and an ever increasing number of research papers have appeared in the recent literature on the discovery and application of natural antioxidants and their therapeutic use in inhibiting a myriad of diseases. However, some common synthetic antioxidants have also become controversial due to their potential adverse effects on health. This overview provides the latest developments about novel antioxidants, particularly phenolic derivatives, peptides/protein hydrolysates, phospholipids and polysaccharides, and their role in food quality preservation and human health promotion.

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Improvement in Storage Stability of Fish Fillet Using Dietary Soybean Phospholipids

Cited by 5 publications

References 51 publications

Dietary Soybean Phospholipids Increase the Oxidative Stability of Lipids Extracted from Fish Fillets

Dietary Soybean Phospholipids Increase the Oxidative Stability of Lipids Extracted from Fish Fillets

Improvement in Storage Stability of Fish Fillets Using Dietary Soybean Phosphatidylcholine and Phosphatidylethanolamine

Novel antioxidants in food quality preservation and health promotion

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