Lipid Hydrolysis in Frozen Baltic Herring

Bosund, Ingmar; Ganrot, Bertil

doi:10.1111/j.1365-2621.1969.tb14352.x

Cited by 44 publications

(16 citation statements)

References 18 publications

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“…The effect was not noted in a Clupeoid. * Bosund & Ganrot (1968) found no difference in the composition of the lecithin and phosphatidylethanolamine from fresh herring (Clupea harengus) and that from herring which had been stored at -15°C for 85 days nor did the FFA released show the pattern described above.…”

Section: Discussionmentioning

confidence: 51%

The rate of phospholipid hydrolysis in frozen fish

Olley¹,

Farmer²,

Stephen³

1969

Int J of Food Sci Tech

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Phospholipid hydrolysis was studied in lemon sole and haddock between -7°C and -29°C. The rate of reaction was much faster in the Gadoid. The haddock data showed evidence for a rapid first order reaction in which lecithin and phosphatidylethanolamine containing C,,:,, C,,:, and C20:5 acids were preferentially hydrolysed. The reaction proceeded to an asymptote which decreased with lowering temperature. The amount of free water available in the frozen state seemed important in these hydrolytic reactions.The relation of these findings to protein denaturation and taste panel assessment of texture are discussed.

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Section: Discussionmentioning

confidence: 51%

The rate of phospholipid hydrolysis in frozen fish

Olley¹,

Farmer²,

Stephen³

1969

Int J of Food Sci Tech

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“…1987; De Koning and Mol 1990). Bosund and Ganrot (1969) demonstrated that lipolysis proceeds at a higher rate in the dark muscle than in the white muscle of frozen fish and that TAGs were hydrolyzed slightly more rapidly than PL in dark muscle.…”

Section: Resultsmentioning

confidence: 99%

Lipid Changes in Frozen Stored Fillets From Pre- And Postspawned Hake (Merluccius Hubbsi Marini)

Roldán

Roura

Montecchia

et al. 2005

J Food Biochemistry

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The lipid composition of frozen stored fillets from pre‐ and postspawned hake was studied. The total lipid (TL) content in the chloroform/methanol extract from unfrozen postspawned hake was four times higher than that of prespawned fish. After freezing, the TL content of postspawning hake muscle remained unchanged whereas the TL extracted from prespawning fish muscle increased about 90%. The TL extractability of muscle from fish in both different gonadal conditions was not affected by frozen storage. Lipolysis in frozen stored fillets from prespawned hake occurs principally by hydrolytic action on phospholipids (PL), and phosphatidylcholine was the main PL hydrolyzed. Triacylglycerols were the main substrates hydrolyzed in frozen stored fillets from postspawned hake. Freezing and frozen storage affected polyenoics and n‐3 fatty acids (FA). The decrease in the contents of n‐3 FA in fillets from postspawned hake was lower than that observed in fillets from prespawned fish.

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“…In their studies on frozen cod muscle Bligh & Scott (1966) also observed a higher hydrolysis rate for cephalin as compared to lecithin and the same was later confirmed by Wood & Hintz (1971) for cold stored rockfish. On the contrary, the lecithin hydrolysis is faster than that of cephalin in frozen Baltic herring and coho salmon (Bosund & Ganrot, 1969;Braddock & Dugan, 1972).…”

Section: Phospholipids and Lipid Hydrolysismentioning

confidence: 90%

“…Lipid hydrolysis is influenced by the enzymes of fish tissues themselves and is not noticeably affected by microbial enzymes and is not carried out by nonenzymic processes (OlIey & Lovern, 1960). In some fish species and tissues, phospholipids (PL) alone have been found responsible for the formation of FFA Olley, Pirie & Watson, 1962;Bligh & Scott, 1966;Nair, Gopakumar & Nair, 1976), whereas in other studies triglycerides (TG) have been reported to break down into FFA (Addison, Ackman & Hingley, 1969;Awad, Powrie & Fennema, 1969;Bosund & Ganrot, 1969;Wood & Hintz, 1971;Braddock & Dugan, 1972;Nair et ul., 1978). Differences are also found in the susceptibilities of various phospholipid components to lipid hydrolysis (Bligh & Scott, 1966;Bosund & Ganrot, 1969;Wood & Hintz, 1971;Braddock & Dugan, 1972).…”

Section: K Kaitarantamentioning

confidence: 99%

Hydrolytic changes in the lipids of fish roe products during storage

Kaitaranta

1982

Int J of Food Sci Tech

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Lipid hydrolysis and changes in the lipid components during cold and frozen storage of various rainbow trout and whitefish roe products were investigated over a 1-year storage period.Rainbow trout roe lipids were composed of about 51% phospholipids and 46% triglycerides. The respective percentages in whitefish roe were 31 and 66. During the cold storage of salted roe products both of these lipids were hydrolyzed, the majority of the free fatty acids being produced from triglycerides. Lipid hydrolysis in frozen and pasteurized roe was very slow.Lecithin as the major phospholipid comprised about 90% and 61% of the total phospholipid in rainbow trout and whitefish roe, respectively. The remainder was composed mainly of cephalin since all the other components amounted to less than 2%. Cephalin was found more susceptible than lecithin to being hydrolyzed although equal or higher amounts of free fatty acids were released in the roe products from lecithin due to its abundance.

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Lipid Hydrolysis in Frozen Baltic Herring

Cited by 44 publications

References 18 publications

The rate of phospholipid hydrolysis in frozen fish

The rate of phospholipid hydrolysis in frozen fish

Lipid Changes in Frozen Stored Fillets From Pre- And Postspawned Hake (Merluccius Hubbsi Marini)

Hydrolytic changes in the lipids of fish roe products during storage

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