Control of Lipid Oxidation in Cooked and Uncooked Refrigerated Carp Fillets by Antioxidant and Packaging Combinations

• Published in: Journal of agricultural and food chemistry Vol. 46; no. 3; pp. 1158 - 1162
• Main Authors: Khalil, Ali H, Mansour, Esam H
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.03.1998
• Subjects: ANTIOXIDANTS; Biological and medical sciences; CARP; COLD STORAGE; COOKING; DIPPING; DURATION; Fish and seafood industries; Food industries; FOODS; Fundamental and applied biological sciences. Psychology; LIPID PEROXIDATION; NYLON-POLYESTER BAGS; ORGANOLEPTIC ANALYSIS; PACKAGING; PACKAGING MATERIALS; POLYETHYLENE; POLYETHYLENE BAGS; RANCIDITY; REFRIGERATION; STORAGE DIPS; TEMPERATURE; VACUUM PACKAGING; Edible fish; Antioxygen; Carp; Cooking; Lipids; Shelf life; Vacuum packaging; Fish fillet; Food additive; Refrigerated storage; Oxidation; Inhibition; Comparative study; Rancidity
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf970601i

The effect of several commercial antioxidants on lipid oxidation of common carp fillets stored at ∼ 5 °C for 16 days was evaluated. Also, different packaging conditions were used to study their effects on lipid oxidation and rancid odor. Antrancine 350 was found to be the best antioxidant in controlling lipid oxidation throughout the refrigerated storage. This antioxidant was highly effective at a concentration of 200 ppm and dipping time of 45 min. Vacuum packaging was more effective (P ≤ 0.05) in retarding oxidative rancidity than was packaging without vacuum. The cooked fillets, packaged either with or without vacuum, had higher (P ≤ 0.05) TBA values than did the uncooked fillets. Also, hot packaging gave better protection against lipid oxidation compared to cold and ambient temperature packaging. The sensory evaluation test revealed that the uncooked fillets stored in nylon−polyester bags was the most acceptable treatment throughout the refrigerated storage, while fillets packaged in polyethylene bags without vacuum were unacceptable by the end of the 16 day storage. Keywords: Lipid oxidation; rancid odor; carp fillets; antioxidant; vacuum packaging