Lipid oxidation and fishy odour in protein hydrolysate derived from Nile tilapia (<i>Oreochromis niloticus</i>) protein isolate as influenced by haemoglobin

Yarnpakdee, Suthasinee; Benjakul, Soottawat; Kristinsson, Hörður G.

doi:10.1002/jsfa.6235

Cited by 16 publications

(11 citation statements)

References 40 publications

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“…Other aldehydes including benzaldehyde, (E)-2-decenal, heptenal and (E)-2-hexenal were also detected at the low levels. Hexanal and heptenal were major compounds, which contributed to rancid odor and fishy odor (Yarnpakdee et al, 2012). Moreover, volatile alcohols (1-methyl-4-(1-methylethenyl)cyclohexanol), ketones (1-penten-3-one) and furans (2ethyl-furan) were found at low contents at day 0.…”

Section: Volatile Compoundsmentioning

confidence: 98%

“…Evaluation was carried out at day 0, 10, 20 and 30 of storage. The panelists were asked to open the sealable cup and sniff the headspace above the samples for odor evaluation (Yarnpakdee, Benjakul, Nalinanon, & Kristinsson, 2012).…”

Section: Sensory Evaluationmentioning

confidence: 99%

“…Off-odors were generally in accordance with the deteriorative reactions of lipids. It was reported that lipid oxidation of fish lipid contributed to development of fishy odor (Yarnpakdee et al, 2012). Thus, the addition of cashew leaf extracts in mayonnaise could reduce off-odor, especially rancidity.…”

Section: Color and Sensory Propertymentioning

confidence: 99%

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Chotphruethipong¹,

Benjakul²

2019

Turk. J. Fish. Aquat. Sci.

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Effects of cashew leaf extract (CE) or BHT at levels of 100 and 200 mg/kg on the oxidative stability of mayonnaise enriched with fish oil during storage of 30 days at 30°C were investigated. Samples containing either CE or BHT had the lower peroxide value (PV), thiobarbituricacidreactive substances (TBARS) and p-anisidine (AnV) values throughout the storage, compared to the control (P<0.05). Among all samples, that containing 200 mg/kg BHT exhibited the lowest PV, TBARS and AnV values (P<0.05). At day 30, a lower abundance of selected volatile compounds was found in mayonnaise added with 200 mg/kg CE as compared to that of the control. Addition of CE (at 200 mg/kg) decreased L* value but increaseda*, b* and ΔE* values (P<0.05). However, CE at both levels were effective in retard the formation of rancid odor and fishy odor in the mayonnaise. Total viable count of all samples was below 10 3 CFU/g throughout the storage. Thus, the use of CE at 200 mg/kg could retard lipid oxidation and the formation of fishy odor and rancid odor of mayonnaise enriched with fish oil during the storage of 30 days at 30°C.

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Section: Volatile Compoundsmentioning

confidence: 98%

Section: Sensory Evaluationmentioning

confidence: 99%

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Chotphruethipong¹,

Benjakul²

2019

Turk. J. Fish. Aquat. Sci.

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“…[5] Lipid oxidation (both enzymatic and chemical) resulting in rancidity can also take place because of the presence of highly unsaturated fatty acids, where colour, flavour, texture, and nutritional value can be negatively affected. [6,7] The most significant factor influencing the fresh quality and shelf life of fish that can be controlled is temperature. [8] Therefore, to prolong the shelf life and minimize microbial and biochemical degradation, different preservation methods, mainly based on low temperatures, have been applied for fish preservation.…”

Section: Introductionmentioning

confidence: 99%

Combined effect of superchilling and tea polyphenols on the preservation quality of hairtail (Trichiurus haumela)

Luan

Yuan

et al. 2017

International Journal of Food Properties

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The combined effect of superchilling and tea polyphenols on the preservation quality of hairtails was assessed in terms of pH, electrical conductivity, K value, TVB-N, TBARS, total plate count, and sensory assessment. Hairtail blocks were subjected to three treatments: frozen at −18°C, superchilling at −3°C, and superchilling at −3°C after immersed in a 6.0 g/L tea polyphenols solution, respectively. For storage of 30 days, the TBARS value of hairtails increased steadily from 0.41 mg/100 g to 1.83, 1.38, 1.14 mg/100 g (p < 0.05) in the samples that were superchilled at −3°C, frozen at −18°C, and superchilled at −3°C with tea polyphenols, respectively. The TVB-N, microbial growth, electrical conductivity, and K values also exhibited an increasing trend (p < 0.05), similar to that obtained with the TBARS values, whereas the stability of sensory scores decreased (p < 0.05). Compared with superchilling samples, all these quality indicators have been improved in combined treated samples. Indicators such as pH, TVBN, and TBARS in combined treated samples even showed better results than those in frozen samples. These results suggested that superchilling with tea polyphenols provided an effective approach for inhibiting lipid oxidation and microbial growth, retarding the deterioration, and maintaining the inherent and fresh quality of hairtails. ARTICLE HISTORY

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“…The production and consumption of hairtail has recently been growing due to its delicious flavor and high nutritional value. However, hairtails are more perishable than other marine fish species because the meat contains highly unsaturated fatty acids that can negatively affect the color, flavor, texture and nutritional value 3 , 4 .…”

Section: Introductionmentioning

confidence: 99%

A study of fractal dimension as a quality indicator of hairtail (Trichiurus haumela) samples during frozen storage

Luan

Sun

Chen

et al. 2018

Sci Rep

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Hairtail fish samples were stored at different freezing temperatures of −5 °C, −20 °C, −40 °C and −80 °C. To establish an effective quality evaluation approach for hairtail samples during frozen storage, fractal dimension was used to observe the porous microstructure that resulted from the ice crystal formation in frozen hairtail meat. The results showed that the initial value of fractal dimension of all the samples was 1.968. After frozen storage, the fractal dimension of samples at −5 °C, −20 °C, −40 °C and −80 °C decreased to 1.539, 1.682, 1.856 and 1.896, respectively. Traditional quality indicators such as water activity, color and textural properties (i.e., hardness, springiness and chewiness) also exhibited a similar decreasing trend, and the rate of change decreased with a decrease in storage temperature. The relationships were analyzed, and these traditional quality indicators were correlated with the fractal dimension with determined correlation coefficients within ±0.900. Moreover, based on the fractal dimension model, the first-order kinetic equation of fractal dimension variation during storage was , which can be used to predict the shelf life of preserved hairtails at different storage temperatures. The results demonstrated fractal dimension was a novel and feasible method to evaluate the quality of hairtails in frozen storage.

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Lipid oxidation and fishy odour in protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) protein isolate as influenced by haemoglobin

Abstract: Hb, particularly met-Hb, induced lipid oxidation and the development of a fishy odour/flavour in fish protein hydrolysate.

Cited by 16 publications

References 40 publications

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Combined effect of superchilling and tea polyphenols on the preservation quality of hairtail (Trichiurus haumela)

A study of fractal dimension as a quality indicator of hairtail (Trichiurus haumela) samples during frozen storage

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