The influence of lipids on fish quality

Abstract

The lipids in fish muscle can influence product quality through interaction with other components. In frozen storage of lean fish such as cod and haddock it is established that hydrolysis of phospholipids gives free fatty acids capable of interacting with protein to produce texture deterioration, although the mechanism of this interaction is not yet clarified. Rancidity is more commonly associated with lipids in fatty fish. Some seasonal aspects of the rancidity problem for lean fish are discussed and it is suggested that some fish may be highly susceptible on a seasonal basis not through variations in the lipid or in the natural anti-oxidant tocopherol, but through the presence of other materials or biological processes predisposing tocopherol to rapid destruction, with consequent abnormal development of rancidity.

Effects of Fish Heme Protein Structure and Lipid Substrate Composition on Hemoglobin-Mediated Lipid Oxidation

“…The standards used were as follows: Supelco 37, Bacterial Acid Methyl Esters Mix, Marine Oil #1, and Marine Oil #3. Samples were run in duplicates, and cod liver oil was used as a secondary reference standard (29). A Iatroscan TLC/FID Analyzer model MK-6s (Iatron Laboratories Inc., Tokyo, Japan) was used to determine the distribution of the main lipid classes in the extracted lipids as described by Oliveira and Bechtel (30).…”

Identification of isobaric lyso-phosphatidylcholines in lipid extracts of gilthead sea bream (Sparus aurata) fillets by hydrophilic interaction liquid chromatography coupled to high-resolution Fourier-transform mass spectrometry

“…As an example, the change in PL composition during post-mortem storage is one of the most important phenomena affecting fish freshness and quality [2,3]. Oxidation and enzymatic hydrolysis of fatty chains are recognized as the main processes responsible for such a change and have been studied for decades [5][6][7][8][9][10][11][12][13]. Lipid oxidation during frozen storage of fat and medium-fat fish represents an important issue for the product quality due to its negative effects on sensory properties, with deterioration of flavor, orange-brown discoloration, and even texture changes [14,15].…”

From Krill to Whale: an overview of marine fatty acids and lipid compositions

“…Structure of the precursor (linoleic acid) and long chain polyunsaturated fatty acids (acid eicosapentaenoic EPA C20:5n-3; acid docosahexaenoic DHA C22:6n-3). In fish, LC-PUFAs are mainly located in the sn-2 position of the TAG, while saturated fatty acids and monounsaturated fatty acids are located primarily in the sn-1 and sn-3 position (Ackman, 1980). Saturated fatty acids (14:0, 16:0 and 18:0) were preferentially esterified in both sn-1 and sn-3 positions, whereas LC-PUFAs were preferentially located in the sn-2 position (Aursand et al, 1995;Ando et al, 1996;Aubourg et al, 1996;Nwosu and Boyd, 1997;Aursand et al, 2000).…”

“…Saturated fatty acids (14:0, 16:0 and 18:0) were preferentially esterified in both sn-1 and sn-3 positions, whereas LC-PUFAs were preferentially located in the sn-2 position (Aursand et al, 1995;Ando et al, 1996;Aubourg et al, 1996;Nwosu and Boyd, 1997;Aursand et al, 2000). It is interesting that in the TAG lipids of marine mammals (whale, seal), the sn-2 position is more enriched in saturated fatty acids and LC-PUFA is more located in sn-1 and sn-3 position (Brockerhoff et al, 1967;Ackman, 1980). While TAG is quite homogeneous group of lipids, PL can be divided into three classes: glycerophospholipids, ether glycerolipids and sphingophospholipids.…”