Effect of smoking and refrigeration on lipid oxidation of Clupea harengus: A fish commonly consumed in Cameroon
نویسندگان
چکیده
Changes in lipids of herring (Clupea harengus) muscle during different smoking methods and 9 days of refrigeration at 4°C were investigated. The proximate analysis of raw herring revealed that the total lipid, the total protein content and the crude ash were 10.20%, 69.43%, and 19.42%, respectively. The results also indicated that during all processing free fatty acids (FFAs) and peroxide value (PV) increased, whereas iodine value (IV) and total triglycerides decreased. The change were more significantly (p < .05) during unbleached + hot smoking and refrigeration at more than 6 days. All these modification decrease the nutritional value of herring. Bleaching combined to smoking and refrigeration at <6 days had more desire effect on lipid oxidation of herring compared to other treatments. The fish obtained in these conditions are more suitable for feeding heath nutrition.
منابع مشابه
Muscle Thiobarbituric Acid Reactive Substance of the Atlantic Herring (Clupea harengus) in Marinades Collected in the Market Network
Fish fat belongs to highly specific nutritious elements especially due to its high content of polyunsaturated fatty acids. The aim of the present study was to determine the content of 2-thiobarbituric acid reactive substances in over-the-counter cold and warm marinades in which the base fish material consists of the Atlantic herring (Clupea harengus). Fifty six marinated fish products stored at...
متن کاملDepth-dependent swimbladder compression in herring Clupea harengus observed using magnetic resonance imaging.
Changes in swimbladder morphology in an Atlantic herring Clupea harengus with pressure were examined by magnetic resonance imaging of a dead fish in a purpose-built pressure chamber. Swimbladder volume changed with pressure according to Boyle's Law, but compression in the lateral aspect was greater than in the dorsal aspect. This uneven compression has a reduced effect on acoustic backscatterin...
متن کاملImprovement of lipid stability of refrigerated rainbow trout (Oncorhynchus mykiss) fillets by pre-storage α-tocopherol acetate dipping treatment
One of the simplest methods for short-term handling and storage of fish is the refrigeration in combination with dip treatments. This study was conducted to determine the effect of pre-storage α-tocopherol acetate dipping treatments on lipid stability of refrigerated rainbow trout fillets. Trout fillets were dipped in α-tocopherol acetate solutions (200 and 500 mg kg-1 flesh) and subsequently s...
متن کاملEffect of Citrus Seed Extracts on Oxidative Stabilityof Raw and Cooked Chicken Meat
The potential of extracts prepared from seeds of three citrus species (orange, lemon and grapefruit) to stabilize lipid oxidation of cooked and raw broiler meat under refrigeration storage was evaluated and compared with butylated hydroxyl anisole (BHA), a synthetic antioxidant. The citrus seed extracts were separately applied at a rate of 1.5% of the weight of the meat. There was a negative co...
متن کاملSensory and Chemical Properties of Baltic Sprat (Sprattus sprattus balticus) and Baltic Herring (Clupea harengus membras) in Different Catching Seasons
Abstract. Baltic sprat (Sprattus sprattus balticus) and Baltic herring (Clupea harengus membras L) are two of the most caught fish species among the Estonian seacoast fishermen, and therefore it is important to understand catching season effects on sprat and herring sensory and nutritional quality. The aim of this study was to measure and compare sensory and chemical variability of Baltic sprat...
متن کامل