Lipoxygenase activity of selected tissues and organs of Baltic herring

Stodolnik, L.; Samson, Edyta

doi:10.3750/aip2000.30.2.05

Cited by 5 publications

(4 citation statements)

References 28 publications

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“…LOX exists in higher plants and gill, muscle and skin of fish and is capable of initiating the oxidation of PUFAs to produce unstable hydroperoxides . LOX has been found in several fish skin, including trout , Baltic herring , sardine , herring , lake herring and Nile tilapia . It was noted that the marked increase in LOX activity was observed after 9 days of storage.…”

Section: Resultsmentioning

confidence: 99%

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

Sae‐leaw

Benjakul

2014

Euro J Lipid Sci & Tech

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Changes in fatty acid profile, lipid hydrolysis and oxidation, development of fishy odour and volatile compounds in seabass (Lates calcarifer) skin during 18 days of iced storage were investigated. Peroxide value (PV) increased up to Day 6 and subsequently decreased up to 18 days (p < 0.05). The continuous increases in thiobarbituric acid reactive substances (TBARS) values, free fatty acid (FFA) content and lipoxygenase (LOX) activity were noticeable with increasing storage time (p < 0.05). Formation of FFA and hydroperoxide was confirmed by the changes in amplitude of peak at 3600-3200/cm and 1711/cm in Fourier transform IR spectra, respectively. With increasing storage time, the increase in fishy odour intensity was observed along with the formation of volatiles. Hexanal and nonanal constituted as the dominant volatile aldehydes in skin stored in ice for an extended time. Therefore, the delay of skin processing must be avoided to prevent the formation of undesirable fishy odour in skin and its products.Practical applications: Seabass skin is one of the potential raw materials for production of collagen, gelatin or other derived products. Iced storage of seabass skin affected fatty acid composition, lipid hydrolysis and oxidation, development of fishy odour and volatile compounds. Therefore, skin from fresh fish should be used and the delay of further processing should be avoided to prevent undesirable fishy odour in skin and products made therefrom.

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Section: Resultsmentioning

confidence: 99%

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

Sae‐leaw

Benjakul

2014

Euro J Lipid Sci & Tech

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“…Lipoxygenase was extracted with 10.0 mM phosphate buffer (pH 7.0), according to the Harris and Tall (1994) method modified by Stodolnik and Samson (2000). The activity of lipoxygenase was studied through incubation according to the Slabyj and Hultin (1984) method with some modifications (Stodolnik and Samson, 2000). The enzyme activity was expressed according to the malondialdehyde content (nmol malondialdehyde/mg protein) produced after 24 h incubation of the mixture.…”

Section: Lipoxygenase Activitymentioning

confidence: 99%

Rancidity inhibition study in frozen whole mackerel (<i>scomber scombrus</i>) by a previous plant extract treatment.

Stodolnik¹,

Stawicka²,

Szczepanik³

et al. 2005

Grasas y Aceites

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“…Lipoxygenase was extracted with 10.0 mmol L −1 phosphate buffer (pH 7.0), according to the Harris and Tall47 method, modified by Stodolnik and Samson 48. Enzyme activity was expressed according to the malondialdehyde content (nmol malondialdehyde mg −1 protein) produced after 24 h incubation of an enzyme extract–hydro‐lipid emulsion mixture 48, 49…”

Section: Methodsmentioning

confidence: 99%

“…Previous research on frozen storage of fatty fish has shown that the development of endogenous rancidity is the main cause of quality loss 3, 12. Among the different enzymatic systems available, lipoxygenase has attracted a great deal of attention in the case of fatty fish (sardine, mackerel and herring) 5, 13, 48. In the present results, the reduction in lipoxygenase activity due to the soaking treatment could be observed at 1 month, in agreement with the removal effect of water washing during soaking 62, 63…”

Section: Final Remarksmentioning

confidence: 99%

Effect of a flax seed (Linum usitatissimum) soaking treatment on the frozen storage stability of mackerel (Scomber scombrus) fillets

et al. 2006

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The effect of a flax seed (Linum usitatissimum) soaking on the development of rancidity in frozen mackerel (Scomber scombrus) was studied. Fresh mackerel fillets were soaked in an aqueous flax seed extract for 20 min and then kept frozen (−20 • C) for up to 7 months. A parallel experiment with non-soaked fillets was carried out under the same conditions. The development of rancidity was measured by biochemical (free fatty acids, peroxides, conjugated dienes and trienes, secondary oxidation products, fluorescent and browning compounds and lipoxygenase activity) and sensory (general aspect, odour and colour) analyses. An inhibitory effect of the soaking treatment on rancidity development was observed according to the peroxide content and the formation of fluorescence and browning. A lower lipoxygenase activity was detected at 1 month in the soaked fillets; after this, no differences were obtained between either type of sample, whose activities at month 7 were negligible. According to the sensory analyses, non-soaked fillets had fair quality at 1 month and were rejectable at 3 months, while the soaked ones were still of good quality at 1 month and rejectable at 5 months. According to the present results, soaking in an aqueous flax seed extract could be useful for inhibiting the development of rancidity in fatty fish fillets.

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Lipoxygenase activity of selected tissues and organs of Baltic herring

Cited by 5 publications

References 28 publications

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

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

Rancidity inhibition study in frozen whole mackerel (<i>scomber scombrus</i>) by a previous plant extract treatment.

Effect of a flax seed (Linum usitatissimum) soaking treatment on the frozen storage stability of mackerel (Scomber scombrus) fillets

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