Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage

Food Chemistry

Volumn 124, Issue 4, 2011, Pages 1393-1403

  Gimenez B ^a   Gomez Guillen M C ^a   Perez Mateos M ^a   Montero, P ^a   Marquez Ruiz G ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Antioxidant capacity; Frozen fish patties; Gelatin borage films; Lipid oxidation

Indexed keywords

ANTIOXIDANTS; FISH; FOOD STORAGE; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GLYCEROL; PEROXIDES; THAWING; VOLATILE ORGANIC COMPOUNDS;

ANTIOXIDANT CAPACITY; CHILLING TEMPERATURES; FROZEN FISH PATTIES; LIPID OXIDATION; PROTECTIVE EFFECTS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TRIACYLGLYCEROLS; VOLATILE COMPOUNDS;

OXIDATION;

DIMER; FATTY ACID; FISH GELATIN BASED FILM; GELATIN; MONOMER; PEROXIDE; POLYENE; POLYMER; THIOBARBITURIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIACYLGLYCEROL; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; BORAGO; EVALUATION; FOOD; FOOD FREEZING; FOOD PRESERVATION; FOOD PROCESSING; FOOD STORAGE; HORSE MACKEREL PATTIES; INFRARED SPECTROSCOPY; LIPID OXIDATION; NONHUMAN; PLANT SEED; THAWING;

BORAGINACEAE; EQUIDAE; TRACHURUS TRACHURUS;

EID: 77957020658     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.097     Document Type: Article

References (57)

1. Alghazeer R., Saeed S., Howell N.K. Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea. Food Chemistry 2008, 108:801-810.
2. Aranda M., Mendoza N., Villegas R. Lipid damage during frozen storage of whole jack mackerel (Trachurrus symmetricus murphyi). Journal of Food Lipids 2005, 13:155-166.
3. Aubourg S.P., Piñeiro C., González M.J. Quality loss related to rancidity development during frozen storage of horse mackerel (Trachurus trachurus). Journal of American Oil Chemists' Society 2004, 81(7):671-678.
4. Bandarra N.M., Batista I., Nunes M.L., Empis J.E. Seasonal variation in the chemical composition of horse-mackerel (Trachurus trachurus). European Food Research and Technology 2001, 212:535-539.
5. Benzie I.F.F., Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of " antioxidant power": The FRAP assay. Analytical Biochemistry 1996, 239(1):70-76.
6. Bligh E.G., Dyer W.J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 1959, 37:911-917.
7. Botsoglou N.A., Fletouris D.J., Papageorgiu G.E., Vassilopoulos V.N., Mantis A.J., Trakatellis A.G. Rapid, sensitive and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food and feedstuff samples. Journal of Agricultural and Food Chemistry 1994, 42:1931-1937.
8. Bower C.K., Avena-Bustillos R.J., Olsen C.W., McHugh T.H., Bechtel P.J. Characterization of fish-skin gelatin gels and films containing the antimicrobial enzyme lysozyme. Journal of Food Science 2006, 71(5):M141-M145.
9. Chaijan M., Benjakul S., Visessanguan W., Faustman C. Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage. Food Chemistry 2006, 99:81-83.
10. Chi S., Zivanovic S., Penfield M.P. Application of chitosan films enriched with oregano essential oil on Bologna-Active compounds and sensory attributes. Food Science and Technology International 2006, 12:111-117.
11. Dobarganes C., Márquez-Ruiz G. Oxidized fats in foods. Current Opinion in Clinical Nutrition and Metabolic Care 2003, 6(2):157-163.
12. Eymard S., Baron C.P., Jacobsen C. Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage. Food Chemistry 2009, 114:57-65.
13. Frankel E.N. Lipid oxidation 2005, The Oily Press, Bridgewater, England.
14. Gómez-Estaca J., Giménez B., Montero P., Gómez-Guillén M.C. Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin. Journal of Food Engineering 2009, 92:78-85.
15. Gómez-Estaca J., Montero P., Giménez B., Gómez-Guillén M.C. Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus). Food Chemistry 2007, 105(2):511-520.
16. Gómez-Guillén M.C., Ihl M., Bifani V., Silva A., Montero P. Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves (Ugni molinae Turcz). Food Hydrocolloids 2007, 21(7):1133-1143.
17. Gómez-Guillén M.C., Montero P., Solas M.T., Pérez-Mateos M. Effect of chitosan and microbial transglutaminase on the gel forming ability of horse mackerel (Trachurus spp.) muscle under high pressure. Food Research International 2005, 38(1):103-110.
18. Guillen M.D., Cabo N. Infrared spectroscopy in the study of edible oils and fats. Journal of the Science of Food and Agriculture 1997, 75(1):1-11.
19. Guillén M.D., Cabo N. Some of the most significant changes in the Fourier transform infrared spectra of edible oils under oxidative conditions. Journal of the Science of Food and Agriculture 2000, 80:2028-2036.
20. Guillén M.D., Cabo N. Study of the effects of smoke flavourings on the oxidative stability of the lipids of pork adipose tissue by means of Fourier transform infrared spectroscopy. Meat Science 2004, 66:647-657.
21. Guillén M.D., Ruiz A., Cabo N. Study of the oxidative degradation of farmed salmon lipids by jeans of Fourier transform infrared spectroscopy. Influence of salting. Journal of the Science of Food and Agriculture 2004, 84:1528-1534.
22. Guillén-Sans R., Guzmán-Chozas M. The thiobarbituric acid (TBA) reaction in foods: A review. Critical Review in Food Science and Nutrition 1998, 38:315-330.
23. Hayati I.N., Man Y.B., Tan C.P., Aini I.N. Monitoring peroxide value in oxidized emulsions by Fourier transform infrared spectroscopy. European Journal of Lipid Science and Technology 2005, 107(12):886-895.
24. Iglesias J., Medina I. Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle. Journal of Chromatography A 2008, 1192:9-16.
25. IUPAC Preparation of the fatty acid methyl esters. Standard methods for the analysis of oils, fats and derivatives 1992, Pergamon, Oxford, Method 2.301. 7th ed.
26. IUPAC Gas-liquid chromatography of fatty acid methyl esters. Standard methods for the analysis of oils, fats and derivatives 1992, Pergamon, Oxford, Method 2.302. 7th ed.
27. López-Caballero M.E., Gómez-Guillén M.C., Pérez-Mateos M., Montero P. A chitosan-gelatin blend as a coating for fish patties. Food Hydrocolloids 2005, 19(2):303-311.
28. Mahmoudzadeh M., Motallebi A., Hosseini H., Khaksar R., Ahmadi H., Jenab E., et al. Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elvatus Ogilby, 1912) with and without coating during frozen storage (-18 °C). International Journal of Food Science and Technology 2010, 45:374-379.
29. Márquez-Ruiz G., Dobarganes M.C. Analysis of non-volatile lipid oxidation compounds by high-performance size-exclusion chromatography. Analysis of Lipid Oxidation 2005, 40-69. American Oil Chemists Society, Champaign, IL, USA. A. Kamal-Eldin, J. Pokorny (Eds.).
30. Márquez-Ruiz G., Dobarganes M.C. HPSEC in lipid analysis. Lipid analysis and lipidomics: new techniques and applications 2006, 205-238. American Oil Chemists Society, Champaign, IL, USA. M.M. Mossoba, J. Kramer, J.T. Brenna, R.E. McDonald (Eds.).
31. Márquez-Ruiz G., Jorge N., Martín-Polvillo M., Dobarganes M.C. Rapid, quantitative determination of polar compounds in fats and oils by solid-phase extraction and exclusion chromatography using monoestearin as internal standard. Journal of Chromatography A 1996, 749:55-60.
32. Márquez-Ruiz G., Velasco J., Dobarganes C. Evaluation of oxidation in dried microencapsulated fish oils by a combination of adsorption and size exclusion chromatography. European Food Research and Technology 2000, 211:13-18.
33. Martín-Polvillo M., Márquez-Ruiz G., Dobarganes M.C. Oxidative stability of sunflower oils differing in unsaturation degree during long term storage at room temperature. Journal of American Oil Chemists' Society 2004, 81:577-583.
34. Mbarki R., Sadok S., Barkallah I. Quality changes of the Mediterranean horse mackerel (Trachurus mediterraneus) during chilled storage: The effect of low-dose gamma irradiation. Radiation Physics and Chemistry 2009, 78:288-292.
35. Medina I., González M.J., Iglesias J., Hedges N.D. Effect of hydroxycinnamic acids on lipid oxidation and protein changes as well as water holding capacity in frozen minced horse mackerel white muscle. Food Chemistry 2009, 114:881-888.
36. Moya Moreno M.C.M., Mendoza Olivares D., Amézquita López F.J., Gimeno Adelantado J.V., Bosch Reig F. Analytical evaluation of polyunsaturated fatty acids degradation during thermal oxidation of edible oils by Fourier transform infrared spectroscopy. Talanta 1999, 50(2):269-275.
37. Oussalah M., Caillet S., Salmiéri S., Saucier L., Lacroix M. Antimicrobial and antioxidant effects of milk protein-based film containing essential oils for the preservation of whole beef muscle. Journal of Agricultural and Food Chemistry 2004, 52:5598-5605.
38. Park J.N., Hwang K.T., Kim S.B., Kim S.Z. Partial replacement of NaCl by KCl in salted mackerel (Scomber japonicus) fillet products: Effect on sensory acceptance and lipid oxidation. International Journal of Food Science and Technology 2009, 44:1572-1578.
39. Pazos M., Sánchez L., Medina I. α-tocopherol oxidation in fish muscle during chilling and frozen storage. Journal of Agriculture and Food Chemistry 2005, 53:4000-4005.
40. Pazos M., González M.J., Gallardo J.M., Torres J.L., Medina I. Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage. European Food Research and Technology 2005, 220:514-519.
41. Pourashouri P., Shabanpour B., Aubourg S.P., Rohi J.D., Shabani A. An investigation of rancidity inhibition during frozen storage of Wels catfish (Silurus glanis) fillets by previous ascorbic and citric acid treatment. International Journal of Food Science and Technology 2009, 44:1503-1509.
42. Quitral V., Donoso M.L., Ortiz J., Herrera M.V., Araya H., Aubourg S.P. Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant-extract icing system. LWT-Food Science and Technology 2009, 42:1450-1454.
43. Ramesh N., Duda J.L. Predicting migration of trace amounts of styrene in poly(styrene) below the glass transition temperature. Food and Chemical Toxicology 2001, 39(4):355-360.
44. Richards M.P., Hultin H.O. Contribution of blood and blood components to lipid oxidation in fish muscle. Journal of Agricultural and Food Chemistry 2002, 50:555-564.
45. Ross C.F., Smith D.M. Use of volatiles as indicators of lipid oxidation in muscle foods. Comprehensive Reviews in Food Science and Food Safety 2006, 5:18-25.
46. Saeed S., Fawthrop S.A., Howell N.K. Electron spin resonance (ESR) study on free radical transfer in fish lipid-protein interaction. Journal of the Science of Food and Agriculture 1999, 79:1809-1816.
47. Saeed S., Howell N.K. Effect of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus). Journal of the Science of Food and Agriculture 2002, 82:579-586.
48. Sánchez-Alonso I., Jiménez-Escrig A., Saura-Calixto F., Borderías A.J. Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies. Food Chemistry 2007, 101:372-378.
49. Shahidi F., Miraliakkbari H. Omega-3 (n-3) fatty acids in health and disease: Part 1-Cardiovascular disease and cancer. Journal of Medicinal Food 2004, 7:387-401.
50. Tang S.Z., Sheehan D., Buckley D.J., Morrissey P.A., Kerry J.P. Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle. International Journal of Food Science and Technology 2001, 36:392-685.
51. Vareltzis K., Koufidis D., Gavriilidou E., Papavergou E., Vasiliadou S. Effectiveness of a natural rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during froze storage. Food Research and Technology 1997, 205:93-96.
52. Velasco J., Holgado F., Dobarganes C., Márquez-Ruiz G. Influence of relative humidity on oxidation of the free and encapsulated oil fractions in freeze-dried microencapsulated oils. Food Research International 2009, 42:1492-1500.
53. Velasco J., Marmesat S., Dobarganes C., Márquez-Ruiz G. Heterogeneous aspects of lipid oxidation in dried microencapsulated oils. Journal of Agricultural and Food Chemistry 2006, 54:1722-1729.
54. Vlachos N., Skopelitis Y., Psaroudaki M., Konstantinidou V., Chatzilazarou A., Tegou E. Applications of Fourier transform-infrared spectroscopy to edible oils. Analytica Chimica Acta 2006, 573:459-465.
55. Vyncke W. Direct determination of the thiobarbituric acid value in trichloroacetic acid extract of fish as a measure of oxidative rancidity. Fette Seifen Anstrichmittel 1970, 72:1084-1087.
56. Wettasinghe M., Shahidi F. Antioxidant and free radical-scavenging properties of ethanolic extracts of defatted borage (Borago officinalis L.) seeds. Food Chemistry 1999, 67:399-414.
57. Yerlikaya P., Gokoglu N. Inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito fillets during frozen storage. International Journal of Food Science and Technology 2010, 45:252-257.