메뉴 건너뛰기




Volumn 13, Issue 2, 2006, Pages 155-166

Lipid damage during frozen storage of whole jack mackerel (Trachurus symmetricus murphyi)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); CARANGIDAE; TRACHURUS SYMMETRICUS;

EID: 33744545807     PISSN: 10657258     EISSN: 17454522     Source Type: Journal    
DOI: 10.1111/j.1745-4522.2006.00041.x     Document Type: Article
Times cited : (22)

References (42)
  • 3
    • 0035093401 scopus 로고    scopus 로고
    • Fluorescence study of the pro-oxidant effect of free fatty acids on marine lipids
    • AUBOURG, S. 2001. Fluorescence study of the pro-oxidant effect of free fatty acids on marine lipids. J. Sci. Food Agr. 81, 385-390.
    • (2001) J. Sci. Food Agr. , vol.81 , pp. 385-390
    • Aubourg, S.1
  • 4
    • 0032870357 scopus 로고    scopus 로고
    • Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage
    • AUBOURG, S. and MEDINA, I. 1999. Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage. J. Sci. Food Agr. 79, 1943-1948.
    • (1999) J. Sci. Food Agr. , vol.79 , pp. 1943-1948
    • Aubourg, S.1    Medina, I.2
  • 5
    • 1842404232 scopus 로고    scopus 로고
    • Quality assessment of sardines during storage by measurement of fluorescent compounds
    • AUBOURG, S., SOTELO, C.G. and GALLARDO, J.M. 1997. Quality assessment of sardines during storage by measurement of fluorescent compounds. J. Food Sci. 62(2), 295-298, 304.
    • (1997) J. Food Sci. , vol.62 , Issue.2 , pp. 295-298
    • Aubourg, S.1    Sotelo, C.G.2    Gallardo, J.M.3
  • 6
    • 0000548202 scopus 로고    scopus 로고
    • Quality assessment of blue whiting (Micromesistius poutassou) during chilled storage by monitoring lipid damages
    • AUBOURG, S., MEDINA, I. and GALLARDO, J.M. 1998. Quality assessment of blue whiting (Micromesistius poutassou) during chilled storage by monitoring lipid damages. J. Agr. Food Chem. 46(9), 3662-3666.
    • (1998) J. Agr. Food Chem. , vol.46 , Issue.9 , pp. 3662-3666
    • Aubourg, S.1    Medina, I.2    Gallardo, J.M.3
  • 7
    • 2442499142 scopus 로고    scopus 로고
    • Studies on rancidity inhibition in frozen horse mackerel (Trachurus trachurus) by citric and ascorbic acids
    • AUBOURG, S., PEREZ-ALONSO, F. and GALLARDO, J.M. 2004a. Studies on rancidity inhibition in frozen horse mackerel (Trachurus trachurus) by citric and ascorbic acids. Eur. J. Lipid Sci. Techn. 106, 232-240.
    • (2004) Eur. J. Lipid Sci. Techn. , vol.106 , pp. 232-240
    • Aubourg, S.1    Perez-Alonso, F.2    Gallardo, J.M.3
  • 8
    • 4444323297 scopus 로고    scopus 로고
    • Quality loss related to rancidity development during frozen storage of horse mackerel (Trachurus trachurus)
    • AUBOURG, S., PINERO, C. and GONZALEZ, M.J. 2004b. Quality loss related to rancidity development during frozen storage of horse mackerel (Trachurus trachurus). J. Am. Oil Chem. Soc. 81(7), 671-678.
    • (2004) J. Am. Oil Chem. Soc. , vol.81 , Issue.7 , pp. 671-678
    • Aubourg, S.1    Pinero, C.2    Gonzalez, M.J.3
  • 9
    • 0009863878 scopus 로고    scopus 로고
    • Seasonal variation in the chemical composition of horse mackerel (Trachurus trachurus)
    • BANDARRA, N., BATISTA, I., NUNES, M.L. and EMPIS, J.M. 2001. Seasonal variation in the chemical composition of horse mackerel (Trachurus trachurus). Eur. Food Res. Technol. 272, 535-539.
    • (2001) Eur. Food Res. Technol. , vol.272 , pp. 535-539
    • Bandarra, N.1    Batista, I.2    Nunes, M.L.3    Empis, J.M.4
  • 10
    • 6344223143 scopus 로고    scopus 로고
    • Diel vertical behaviour, predator-prey relationships, and occupation of space by jack mackerel (Trachurus murphyi) off Chile
    • BERTRAND, A., BARBIERI, M.A., CORDOVA, J., HERNADEZ, C., GOMEZ, F. and LEIVA, F. 2004. Diel vertical behaviour, predator-prey relationships, and occupation of space by jack mackerel (Trachurus murphyi) off Chile. ICES J. Mar. Sci. 61, 1105-1112.
    • (2004) ICES J. Mar. Sci. , vol.61 , pp. 1105-1112
    • Bertrand, A.1    Barbieri, M.A.2    Cordova, J.3    Hernadez, C.4    Gomez, F.5    Leiva, F.6
  • 11
    • 33845261493 scopus 로고
    • A rapid method of total extraction and purification
    • BLIGH, E. and DYER, W. 1959. A rapid method of total extraction and purification. Can. J. Biochem. Physiol. 37, 911-917.
    • (1959) Can. J. Biochem. Physiol. , vol.37 , pp. 911-917
    • Bligh, E.1    Dyer, W.2
  • 12
    • 2842540563 scopus 로고    scopus 로고
    • Quantification of antioxidants in channel during frozen storage
    • BRANNAN, R. and ERICKSON, M. 1996. Quantification of antioxidants in channel during frozen storage. J. Agr. Food Chem. 44(6), 1361-1366.
    • (1996) J. Agr. Food Chem. , vol.44 , Issue.6 , pp. 1361-1366
    • Brannan, R.1    Erickson, M.2
  • 13
    • 0001438548 scopus 로고    scopus 로고
    • Deep-fat frying modifies high-fat lipid fraction
    • CANDELA, M., ASTIASARAN, I. and BELLO, J. 1998. Deep-fat frying modifies high-fat lipid fraction. J. Agr. Food Chem. 46(7), 2793-2796.
    • (1998) J. Agr. Food Chem. , vol.46 , Issue.7 , pp. 2793-2796
    • Candela, M.1    Astiasaran, I.2    Bello, J.3
  • 14
    • 84988183344 scopus 로고
    • Hake natural actomyosin interaction with free fatty acids during frozen storage
    • CARECHE, M. and TEJADA, M. 1994. Hake natural actomyosin interaction with free fatty acids during frozen storage. J. Sci. Food Agr. 64(4), 501-507.
    • (1994) J. Sci. Food Agr. , vol.64 , Issue.4 , pp. 501-507
    • Careche, M.1    Tejada, M.2
  • 15
    • 84986860187 scopus 로고
    • Rates of free fatty acids formation from phospholipids and neutral lipids in frozen cape hake (Merlussius spp) mince at various temperatures
    • DE KONING, A.J. and MOL, T.H. 1990. Rates of free fatty acids formation from phospholipids and neutral lipids in frozen cape hake (Merlussius spp) mince at various temperatures. J. Sci. Food Agr. 50, 391-398.
    • (1990) J. Sci. Food Agr. , vol.50 , pp. 391-398
    • De Koning, A.J.1    Mol, T.H.2
  • 16
    • 84986790238 scopus 로고
    • Quantitative quality test for frozen fish: Soluble protein and free fatty acid contents as quality criteria for hake (Merluccius merluccius) stored at -18C
    • DE KONING, A.J. and MOL, T.H. 1991. Quantitative quality test for frozen fish: soluble protein and free fatty acid contents as quality criteria for hake (Merluccius merluccius) stored at -18C. J. Sci. Food Agr. 54, 449-458.
    • (1991) J. Sci. Food Agr. , vol.54 , pp. 449-458
    • De Koning, A.J.1    Mol, T.H.2
  • 17
    • 33744545763 scopus 로고
    • Fisheries technical paper No 348 of the Food and Agriculture Organization of the United Nations
    • (H.H. Huss, ed.) FAO, Rome, Italy
    • FAO. 1995. Fisheries technical paper No 348 of the Food and Agriculture Organization of the United Nations. In Quality and Quality Changes in Fresh Fish (H.H. Huss, ed.) FAO, Rome, Italy.
    • (1995) Quality and Quality Changes in Fresh Fish
  • 19
    • 0001072445 scopus 로고
    • Multivariate evaluation of lipid hydrolysis and oxidation data from light and dark muscle of frozen stored rainbow trout (Oncorhynchus mykiss)
    • INGEMANSSON, T., KAUFMANN, P. and EKSTRAND, B. 1995. Multivariate evaluation of lipid hydrolysis and oxidation data from light and dark muscle of frozen stored rainbow trout (Oncorhynchus mykiss). J. Agr. Food Chem. 43(3), 2046-2052.
    • (1995) J. Agr. Food Chem. , vol.43 , Issue.3 , pp. 2046-2052
    • Ingemansson, T.1    Kaufmann, P.2    Ekstrand, B.3
  • 20
    • 2942616036 scopus 로고
    • Method 2.301: Preparation of fatty acid methyl esters and Method 2.302: Gas liquid chromatography of fatty acid methyl esters
    • (C. Paquot and A. Hantfenne, eds.), Blackwell Scientific: Oxford, UK
    • IUPAC. 1987. Method 2.301: Preparation of fatty acid methyl esters and Method 2.302: Gas liquid chromatography of fatty acid methyl esters. In Standard Methods for the Analysis of Oils, Fats and Derivatives, 7th Ed., (C. Paquot and A. Hantfenne, eds.) pp. 123-129, Blackwell Scientific: Oxford, UK.
    • (1987) Standard Methods for the Analysis of Oils, Fats and Derivatives, 7th Ed. , pp. 123-129
  • 21
    • 0001148166 scopus 로고
    • Muscle lipid peroxidation dependent on oxygen and free metal ions
    • KANNER, J., SHEGALOVICH, I., HAREL, S. and HAZAN, B. 1988. Muscle lipid peroxidation dependent on oxygen and free metal ions. J. Agr. Food Chem. 36(3), 409-412.
    • (1988) J. Agr. Food Chem. , vol.36 , Issue.3 , pp. 409-412
    • Kanner, J.1    Shegalovich, I.2    Harel, S.3    Hazan, B.4
  • 22
    • 0023411326 scopus 로고
    • Comparison of analytical methods for monitoring autoxidation profiles of authentic lipids
    • KIM, R. and LABELLA, F. 1987. Comparison of analytical methods for monitoring autoxidation profiles of authentic lipids. J. Lipid Res. 28, 1110-1117.
    • (1987) J. Lipid Res. , vol.28 , pp. 1110-1117
    • Kim, R.1    Labella, F.2
  • 23
    • 77949528350 scopus 로고
    • Kinetics of lipid oxidation in foods
    • LABUZA, T.P. 1971. Kinetics of lipid oxidation in foods. CRC Crit. Rev. Food Techn. 2, 355-405.
    • (1971) CRC Crit. Rev. Food Techn. , vol.2 , pp. 355-405
    • Labuza, T.P.1
  • 24
    • 0016979036 scopus 로고
    • Rapid colorimetric determination of free fatty acids
    • LOWRY, R. and TINSLEY, I. 1976. Rapid colorimetric determination of free fatty acids. J. Am. Oil Chem. Soc. 53, 470-472.
    • (1976) J. Am. Oil Chem. Soc. , vol.53 , pp. 470-472
    • Lowry, R.1    Tinsley, I.2
  • 25
    • 33744526678 scopus 로고    scopus 로고
    • Modificaciones producidas a nivel de ácidos grasos durante el proceso de conservación del jurel
    • MENDOZA, N., VILLEGAS, R., VALLADARES, J. and INZUNZA, R. 2000. Modificaciones producidas a nivel de ácidos grasos durante el proceso de conservación del jurel. Revista Chile Pesquero 1, 23-26.
    • (2000) Revista Chile Pesquero , vol.1 , pp. 23-26
    • Mendoza, N.1    Villegas, R.2    Valladares, J.3    Inzunza, R.4
  • 26
    • 0001034272 scopus 로고    scopus 로고
    • Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material
    • MILO, C. and GROSCH, W. 1996. Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material. J. Agr. Food Chem. 44(8), 2366-2371.
    • (1996) J. Agr. Food Chem. , vol.44 , Issue.8 , pp. 2366-2371
    • Milo, C.1    Grosch, W.2
  • 27
    • 0022792265 scopus 로고
    • Study on the oxidative rate and pro-oxidant activity of free fatty acids
    • MIYASHITA, K. and TAKAGI, T. 1986. Study on the oxidative rate and pro-oxidant activity of free fatty acids. J. Am. Oil Chem. Soc. 63, 1380-1384.
    • (1986) J. Am. Oil Chem. Soc. , vol.63 , pp. 1380-1384
    • Miyashita, K.1    Takagi, T.2
  • 28
    • 0036311374 scopus 로고    scopus 로고
    • Chemical components and body color of horse mackerel caught in different areas
    • OSAKO, K., YAMAGUCHI, A., KUROKAWA, T., KUWAHARA, K., SAITO, H. and NOZAKI, Y. 2002. Chemical components and body color of horse mackerel caught in different areas. Fish. Sci. 68, 587-594.
    • (2002) Fish. Sci. , vol.68 , pp. 587-594
    • Osako, K.1    Yamaguchi, A.2    Kurokawa, T.3    Kuwahara, K.4    Saito, H.5    Nozaki, Y.6
  • 29
    • 85008131355 scopus 로고
    • Effect of accumulated free fatty acids on reduction of salt soluble protein of cod flesh during frozen storage
    • OSHIMA, T., WADA, S. and KOIZUI, C. 1984. Effect of accumulated free fatty acids on reduction of salt soluble protein of cod flesh during frozen storage. B. Jpn. Soc. Sci. Fish. 50(9), 1567-1572.
    • (1984) B. Jpn. Soc. Sci. Fish. , vol.50 , Issue.9 , pp. 1567-1572
    • Oshima, T.1    Wada, S.2    Koizui, C.3
  • 30
    • 20844439576 scopus 로고    scopus 로고
    • Tocopherol oxidation in fish muscle during chilling and frozen storage
    • PAZOS, M., SANCHEZ, L. and MEDINA, I. 2005. Tocopherol oxidation in fish muscle during chilling and frozen storage. J. Agr. Food Chem. 53(10), 4000-4005.
    • (2005) J. Agr. Food Chem. , vol.53 , Issue.10 , pp. 4000-4005
    • Pazos, M.1    Sanchez, L.2    Medina, I.3
  • 31
    • 0000662633 scopus 로고    scopus 로고
    • Kinetics of antioxidant loss in mackerel light and dark muscle
    • PETILLO, D., HULTIN, H., KRZYNOWEK, J. and AUTIO, W. 1998. Kinetics of antioxidant loss in mackerel light and dark muscle. J. Agr. Food Chem. 46(10), 4128-4137.
    • (1998) J. Agr. Food Chem. , vol.46 , Issue.10 , pp. 4128-4137
    • Petillo, D.1    Hultin, H.2    Krzynowek, J.3    Autio, W.4
  • 32
    • 0000200548 scopus 로고    scopus 로고
    • Sensory and chemical changes in farmed Atlantic salmon (Salmo salar) during frozen storage
    • REFSGAARD, H., BROCKHOFF, P.M.B, and JENSEN, B. 1998. Sensory and chemical changes in farmed Atlantic salmon (Salmo salar) during frozen storage. J. Agr. Food Chem. 46(9), 3473-3479.
    • (1998) J. Agr. Food Chem. , vol.46 , Issue.9 , pp. 3473-3479
    • Refsgaard, H.1    Brockhoff, P.M.B.2    Jensen, B.3
  • 33
    • 0033865071 scopus 로고    scopus 로고
    • Free polyunsaturated fatty acids cause taste deterioration of salmon during frozen storage
    • REFSGAARD, H., BROCKHOFF, P.M.B, and JENSEN, B. 2000. Free polyunsaturated fatty acids cause taste deterioration of salmon during frozen storage. J. Agr. Food Chem. 48(8), 3280-3285.
    • (2000) J. Agr. Food Chem. , vol.48 , Issue.8 , pp. 3280-3285
    • Refsgaard, H.1    Brockhoff, P.M.B.2    Jensen, B.3
  • 34
    • 0000742888 scopus 로고    scopus 로고
    • Effect of washing with or without antioxidants on quality retention of mackerel fillets during refrigerated and frozen storage
    • RICHARDS, M., KELLEHER, S. and HULTIN, H. 1998. Effect of washing with or without antioxidants on quality retention of mackerel fillets during refrigerated and frozen storage. J. Agr. Food Chem. 46(10), 4363-4371.
    • (1998) J. Agr. Food Chem. , vol.46 , Issue.10 , pp. 4363-4371
    • Richards, M.1    Kelleher, S.2    Hultin, H.3
  • 35
    • 0033790003 scopus 로고    scopus 로고
    • Effect of frozen storage on lipids and functional properties of proteins of dressed Indian oil sardine (Sardinella longiceps)
    • SARMA, J., REDDY, G.V.S. and SRIKAR, L.N. 2000. Effect of frozen storage on lipids and functional properties of proteins of dressed Indian oil sardine (Sardinella longiceps). Food Res. Int. 33, 815-820.
    • (2000) Food Res. Int. , vol.33 , pp. 815-820
    • Sarma, J.1    Reddy, G.V.S.2    Srikar, L.N.3
  • 37
    • 0002062802 scopus 로고
    • Fish muscle lipolysis - A review
    • SHEWFELT, R. 1981. Fish muscle lipolysis - a review. J. Food Biochem. 5, 79-100.
    • (1981) J. Food Biochem. , vol.5 , pp. 79-100
    • Shewfelt, R.1
  • 38
    • 0001181571 scopus 로고    scopus 로고
    • Effect of frozen storage on the quality of whole fish and fillets of horse mackerel (Trachurus trachurus) and Mediterranean hake (Merluccius mediterraneus)
    • SIMEONIDOU, S., GOVARIS, A. and VARELTZIS, K. 1997. Effect of frozen storage on the quality of whole fish and fillets of horse mackerel (Trachurus trachurus) and Mediterranean hake (Merluccius mediterraneus). Z. Lebensm. Unters. Forsch. 204, 405-410.
    • (1997) Z. Lebensm. Unters. Forsch. , vol.204 , pp. 405-410
    • Simeonidou, S.1    Govaris, A.2    Vareltzis, K.3
  • 39
    • 0035638246 scopus 로고    scopus 로고
    • The effect of storage at tropical ambient temperature on the quality and shelf life of grouper (Plectropomus maculatus)
    • SURTI, T., TAYLOR, K.D. and MA'RUF, F. 2001. The effect of storage at tropical ambient temperature on the quality and shelf life of grouper (Plectropomus maculatus). Int. J. Food Sci. Tech. 36, 517-522.
    • (2001) Int. J. Food Sci. Tech. , vol.36 , pp. 517-522
    • Surti, T.1    Taylor, K.D.2    Ma'ruf, F.3
  • 40
    • 85004203883 scopus 로고
    • Effect of ascorbic acid on lipid autoxidation in a model food system
    • UEDA, S., HAYASHI, Y.and NAMIKI, M. 1986. Effect of ascorbic acid on lipid autoxidation in a model food system. Agric. Biol. Chem. (Tokyo) 50(1), 1-7.
    • (1986) Agric. Biol. Chem. (Tokyo) , vol.50 , Issue.1 , pp. 1-7
    • Ueda, S.1    Hayashi, Y.2    Namiki, M.3
  • 41
    • 0002733895 scopus 로고    scopus 로고
    • Effectiveness of a natural rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage
    • VARELTZIS, K., KOUFIDIS, D., GAVRIILIDOU, E., PAPAVERGOU, E. and VASILIADOU, S. 1997. Effectiveness of a natural rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage. Z. Lebensm. Unters. Forsch. 205, 93-96.
    • (1997) Z. Lebensm. Unters. Forsch. , vol.205 , pp. 93-96
    • Vareltzis, K.1    Koufidis, D.2    Gavriilidou, E.3    Papavergou, E.4    Vasiliadou, S.5
  • 42
    • 0001922471 scopus 로고
    • Effects of frozen storage on lipid freshness parameters and some functional properties of oil sardine (Sardinella longiceps) mince
    • VERMA, J.K., SRIKAR, L.N., SUDHAKARA, N.S. and SARMA, J. 1995. Effects of frozen storage on lipid freshness parameters and some functional properties of oil sardine (Sardinella longiceps) mince. Food Res. Int. 28(1), 87-90.
    • (1995) Food Res. Int. , vol.28 , Issue.1 , pp. 87-90
    • Verma, J.K.1    Srikar, L.N.2    Sudhakara, N.S.3    Sarma, J.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.