Effects of EDTA and a combined use of nitrite and ascorbate on lipid oxidation in cooked Japanese sardine (Sardinops melanostictus) during refrigerated storage

Food Chemistry

Volumn 99, Issue 1, 2006, Pages 70-82

  Jittrepotch, Nitipong ^a   Ushio, Hideki ^a   Ohshima, Toshiaki ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

EDTA; Lipid oxidation; Sodium ascorbate; Sodium nitrite; Warmed over flavor

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; EDETIC ACID; FATTY ACID; SODIUM NITRITE; THIOBARBITURIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; FOOD; FOOD STORAGE; FREEZING; LIPID COMPOSITION; LIPID OXIDATION; MEAT;

SARDINOPS MELANOSTICTUS;

EID: 33646046489     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.07.021     Document Type: Article

References (34)

1. AOAC. (1980). Official methods of analysis chemists. Association of the official analytical chemists. Washington, DC.
2. AOCS. (1994). Official method and recommended practices. American Oil Chemists' Society. Champaign.
3. Beamonte P.A., and Castrillon D.A.M. Variacionces on el contenido en triptofane de sardine originadas per los procesos termicos culinarios. Papel de la Grasa 3 (1989) 194-198
4. Benedict R.C., Strange E.D., and Swift C.E. Effect of lipid antioxidation on stability of meat during storage. Journal of the Agriculture and Food Chemistry 23 (1975) 167-172
5. Bligh E.G., and Dyer W.J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37 (1959) 911-917
6. Buege J.A., and Aust S.D. Microsomal lipid peroxidation. Method in Enzymology 52 (1978) 302-310
7. Buttkus R.G. The reaction of myosin with malonaldehyde. Journal of Food Science 32 (1967) 432-434
8. Gray J.I., and Pearson A.M. Lipid-derived off-flavours in meat. In: Shahidi F. (Ed). Flavor of meat and meat products (1994), Blackie Academic and Professional, Glasgow, Scotland
9. Harris P., and Tall J. Rancidity in fish. In: Allen J.C., and Hamilton R.J. (Eds). Rancidity in foods (1994), Blackie Academic and Professional, Glasgow, Scotland 256-270
10. Hornstein I., Crowe P.F., and Heinberg M.J. Fatty acid composition of meat tissue lipids. Journal of Food Science 26 (1961) 581-586
11. Igene J.O., King J.A., Pearson A.M., and Gray J.I. Influence of heme pigment, nitrite and non-heme iron on development of warmed-over flavor (WOF) in cooked meat. Journal of the Agricultural and Food Chemistry 27 (1979) 838-844
12. Juaneda P., and Rocquelin G. Rapid and convenient separation of phospholipids and non phosphous lipids from rat heart using silica cartridges. Lipids 20 (1985) 40-41
13. Johnson P.G., Cunningham F.E., and Bowers J.A. Quality of mechanically deboned turkey meat: Effect of storage time and temperature. Poultry Science 53 (1974) 732
14. Kanner J., Ben-Gera I., and Berman S. Nitric-oxide myoglobin as an inhibitor of lipid oxidation. Lipids 15 (1980) 944-948
15. Kanner J., Shegalovich S., Harel S., and Hazan B. Muscle lipids peroxidation dependent on oxygen and free metal irons. Journal of the Agricultural Food Chemistry 36 (1988) 409-412
16. Keller J.D., and Kinsella J.E. Phospholipid changes and lipid oxidation during cooking and frozen storage of ground beef. Journal of Food Science 38 (1973) 1200-1204
17. Kinsella J.E. Seafood and fish oils in human diseases (1987), Marcel Dekker, New York
18. Ladikos D., and Lougovois V. Lipid oxidation in muscle food: A review. Food Chemistry 35 (1990) 295-314
19. Liu H.P., and Watts B.M. Catalysts of lipid peroxidation in meat. 3. Catalysts of oxidative rancidity in meats. Journal of Food Science 35 (1970) 596-598
20. MacDonald B., Gray J.I., and Gibbins L.N. Role of nitrite in cured meat flavor: Antioxidant role of nitrite. Journal of Food Science 45 (1980) 893-897
21. Mai J., Shimp J., Weihrauch J., and Kinsella J.E. Lipids of fish fillets: Changes flowing cooking by different method. Journal of Food Science 43 (1978) 1969-1974
22. Ohshima T., Wada S., and Koizumi C. Influences of heme pigment, non-heme iron, and nitrite on lipid oxidation in cooked mackerel meat. Nippon Suisan Gakkaishi 54 (1988) 2165-2171
23. Olcott H.S. Oxidation of fish lipids. In: Heen E., and Kreuzer R. (Eds). Fish in nutrition (1962), Fishing News Books, London 112-116
24. Pearson A.M., Love J.D., and Shordland F.B. Warmed-over flavor in meat, poultry and fish. Advance Food Research 23 (1977) 72-74
25. Ranken M.D. Rancidity in meat. In: Allen J.C., and Hamilton R.J. (Eds). Rancidity in foods (1994), Blackie Academic and Professional, Glasgow, Scotland 191-201
26. Sanchez-Muniz F.J., Viejo J.M., and Medina R. Deep frying of sardine in different culinary fats. Changes in fatty acid composition of sardines and frying fats. Journal of the Agricultural and Food Chemistry 40 (1992) 2252-2256
27. Sato K., Hegarty G.R., and Herring H.K. The inhibition of warmed-over flavor in cooked meats. Journal of Food Science 38 (1973) 398-403
28. Shinnhunber R.O., and Yu T.C. The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils. Journal of Japan Oil Chemists' Society 26 (1977) 259-267
29. Sikorsky Z., Olley D., and Buisson D. Protein changes in frozen fish. Critical Review Food Science and Nutrition 8 (1984) 97-129
30. Tarladgis B.G., Watts B.M., Younathan M.T., and Dugan L.R. A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society 37 (1960) 44-48
31. Tims M.J., and Watts B.M. Protection of cooked meat with phosphate. Food Technology 12 (1958) 240-243
32. Younthana M.T., Marjan Z.M., and Arshad F.B. Oxidative rancidity in stored ground turkey and beef. Journal of Food Science 45 (1980) 274-275
33. Younthana M.T., Oon J.K., and Yusof R.B.M. Control of heat induced oxidative rancidity in refrigerated shark and mackerel. Journal of Food Science 48 (1983) 176-178
34. Younatha M.T., and Watts B.M. Oxidation of tissue lipids in cooked pork. Food Research 25 (1960) 538-543