Stabilization of Lipids in Minced Fish by Freeze Texturization

Kołakowska, Anna; Szczygielski, M.

doi:10.1111/j.1365-2621.1994.tb06904.x

Cited by 10 publications

(6 citation statements)

References 16 publications

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“…In summary, based on the results obtained, it can be concluded that heating does not cause significant losses in the amounts of the most unsaturated fatty acids, a conclusion that is supported by the results of other authors' studies [21,34]. During investigations on the loss of PUFAs in the various lipids from fish meat due to UV radiation catalyzed oxidation, a straight-line relationship between the loss of individual fatty acids and the peroxide number was defined.…”

Section: Resultssupporting

confidence: 57%

Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring

Regulska−Ilow¹,

Ilow

2002

Nahrung

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The aim of this study was to examine the changes which occur under the influence of different heating methods in the compositions of fatty acids and selected fat quality indicators in fillets of herring. The results that are compared herein were obtained via conventional culinary techniques and using microwave radiation. Culinary processes like boiling, grilling and frying, whether done conventionally or with a microwave oven, did not lead to a reduction in the n-3 polyunsaturated fatty acids (PUFAs) fraction of the total fatty acids, indicating that these fatty acids have a high durability and a low susceptibility to thermal oxidative processes. The culinary processes used in this study also had an insignificant influence on the fat quality indicators--the peroxide and anisidine value. The fat quality indicators in herring, both after conventional and microwave heating, differ little, and indicate a low content of primary and secondary products of oxidation.

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Section: Resultssupporting

confidence: 57%

Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring

Regulska−Ilow¹,

Ilow

2002

Nahrung

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“…FAME were formed in the presence of 0.5 M NaOH methanol solution (saponification) at 75 °C for 10 min, then adding a boron trifluoride/methanol complex (20% solution of BF 3 in methanol) and heating at 75 °C for 15 min. FAME were extracted with hexane and determined with a Hewlett Packard 1810 apparatus provided with a detector with mass spectrometer, on a 100-m capillary column SP2560 [29]. FAME were identified comparing masses with standards of the FAME Supelco TM 37 component mix.…”

Section: The Fluorescence Spectrum In a F-2000mentioning

confidence: 99%

Effects of lipid oxidation on fish lipids — amylopectin interactions

Bieńkiewicz

Kołakowska

2003

Euro J Lipid Sci & Tech

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The results of studies on fish lipid oxidation effects on lipid-amylopectin starch interactions are presented. Particular attention is paid to fish lipid availability (extractability from the system) and fatty acid contributions to individual lipid groups after mixing-provoked interaction and after a 30-day storage at -18 °C. The study involved model systems containing fish lipids at different levels of oxidation, lipids containing an antioxidant (BHA), and gelatinised amylopectin starch in a 10% aqueous solution. The lipid to starch ratio was 1:1. The test systems were subjected to selective extraction. The extracts were assayed for lipid content, peroxide value, anisidine value, fluorescence, and fatty acid composition.Compared to fresh fish lipids, those lipids, which were oxidised to a higher extent were shown to be more amenable to complexing with amylopectin, but they were also more readily released during frozen storage. On the other hand, addition of BHA stabilised the lipid-amylopectin starch interaction during storage at -18 °C.In the entire systems tested, polyunsaturated fatty acids, eicosapentaenoic and docosahexaenoic acids in particular, proved to be most susceptible to binding, up to 90% of the latter being complexed.

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“…Fatty acid composition was determined by gas chromatography coupled with mass spectrometry (Hewlett Packard 1800A, SP 2560 capillary column), as described earlier [12]. Lipid composition was determined by HPLC (Waters, PDA 996 detector, Si 60 column; hexane: 2-propanol: acetate buffer), as described by Holger et al [13].…”

Section: Analytical Characterizationmentioning

confidence: 99%

“…The heavy metal content of cod liver, including the canned product, does not exceed the allowed level [5,6]. Another type of hazard associated with cod liver consumption is posed by an excessive amount of lipid oxidation products, as -due to their high polyunsaturated fatty acid content -fish lipids are particularly susceptible to oxidation [7,8], which can eliminate their beneficial effects [9].…”

Section: Introductionmentioning

confidence: 99%

Canned cod liver as a source of n-3 polyunsaturated fatty acids, with a reference to contamination

Kołakowska

Stypko

Domiszewski

et al. 2002

Nahrung

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Lipid composition (HPLC), fatty acid composition (GC/MS), lipid oxidation (peroxide value, anisidine value), UV-VIS and fluorescence spectra (Ex 365 nm), and susceptibility of lipids to oxidation (photooxidation test) as well as heavy metal, PCB, and DDT contents were determined in canned, raw, and thermally treated cod liver (separately in the released oil and in the solids). Canned products of three manufacturers were examined. Mean contents of n-3 polyunsaturated fatty acids (n-3 PUFAs) in the oil and solids were 31.91 +/- 1.83 and 16.59 +/- 7.48 g/100 g, respectively, the respective contents of docosahexaenoic acid (DHA) being 17.88 +/- 1.69 and 8.79 +/- 3.67 g/100 g. Lipid resistance to oxidation was found to decrease after thermal treatment of livers. However, the lipid oxidation level in canned liver stored for 3-8 months was not high and averaged, for the entire can content, 0.47 +/- 0.4 Meq O, the oil being more susceptible to oxidation that the solids. It is concluded that canned cod liver is a very good source of n-3 PUFA, particularly with respect to DHA. Heavy metal, DDT, and PCB contamination and the presence of lipid oxidation products in the canned products tested remain at a level producing no perceivable health hazard and could in no way interfere with consumption of recommended amounts of n-3 PUFAs.

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Stabilization of Lipids in Minced Fish by Freeze Texturization

Cited by 10 publications

References 16 publications

Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring

Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring

Effects of lipid oxidation on fish lipids — amylopectin interactions

Canned cod liver as a source of n-3 polyunsaturated fatty acids, with a reference to contamination

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