Lipid oxidation in herring (Clupea harengus) light muscle, dark muscle, and skin, stored separately or as intact fillets

Abstract

Light muscle, dark muscle, and skin from herring (Clupea harengus) were stored separately or as intact fillets at −18°C. After 0, 2, 8, 12, and 18 wk, all tissues were analyzed for conjugated dienes (A 234 ) and lipid hydroperoxides. In tissues stored separately, total absorbance at 268 nm (A 268 ) and lipid-soluble fluorescent oxidation products (FP) were also monitored. Further, prior to storage these tissues were subjected to measurement of total lipids, lipid classes, fatty acid pattern, α-tocopherol, iron, copper, selenium, and total aqueous pro-oxidative activity. When light muscle, dark muscle, and skin were stored as intact fillets, the following ranking order was seen for A 234 and levels of lipid hydroperoxides at the end of the storage period: skin > dark muscle > light muscle. The corresponding ranking order for tissues stored separately was: dark muscle > skin > light muscle, whereas for A 268 and FP the orders were: dark muscle > light muscle > skin and light muscle > dark muscle > skin, respectively. The compositional data obtained indicate the highest level of pro-oxidants in dark muscle and the highest level of polar lipids in light muscle. These observations reveal that pro-oxidants, to a greater extent than lipid composition, influence the increase in A 234 , hydroperoxides, and A 268 , whereas the reverse seems to be true for the increase in FP. The results also point to the strong influence from oxygen contact and tissue interactions on the progress of lipid oxidation in herring during storage. JAOCS 75, 581-590 (1998).A strong limiting factor in the processing and storage of herring (Clupea harengus) is the susceptibility of its lipids to oxidation. This susceptibility is caused by the powerful pro-oxidative systems present in fish and the highly unsaturated nature of the lipids (1). As a result, alterations in flavor, texture, nutritional value, and color may develop (2). Because both economic and nutritional factors call for an increase in the production of food from herring, there is a desire to understand, and thereby avoid, any changes in quality that result

Practical aspects of PARAFAC modeling of fluorescence excitation‐emission data

“…Fluorescence correlated with lipid oxidation was found to have excitation maximum at 360±370 nm [33,34]. In the present study, fluorescence with excitation higher than 370 nm was not measured because no emission was obtained for excitation higher than 370 nm.…”

Effect of partially hydrolysed lipids on inhibition of oxidation of marine lipids

“…Marine products have been reported to include a great diversity of endogenous antioxidants (35,36) and to be treated with a wide number of exogenous natural antioxidants (16,17). Since lipid hydrolysis is widely produced as a result of heat treatment (cooking, sterilisation, smoking, drying) of marine products (6, 9, 34), a great attention should be given to minimise the partially hydrolysed lipids formation to avoid inhibition of endogenous and exogenous antioxidants action, that could lead to lipid oxidation development of the highly unsaturated fatty acids (1, 3) of marine products.…”

Muscle Thiobarbituric Acid Reactive Substance of the Atlantic Herring (Clupea harengus) in Marinades Collected in the Market Network

“…The conducted experiment proved no positive relation of TBARS to fat contents, with the exception of roll mops. Undeland et al (1998) and Undeland and Lingnert (1999) also arrived at the conclusion that lipid oxidation range in herrings processed in food industry is not dependent upon lipid substrate.…”

“…The most serious cause of a decrease in the nutritive value of fat in all fish species is oxidation occurring in the organism in vivo. Post mortem oxidation is accelerated due to new pro-oxidation factors, such as the presence of atmospheric oxygen and various technological procedures or storage conditions (Undeland et al 1998;Undeland and Lingnert 1999).…”