Effects of Added Phosphates on Lipid Stability During Salt Curing and Rehydration of Cod (Gadus morhua)

• Published in: Journal of the American Oil Chemists' Society Vol. 90; no. 3; pp. 317 - 326
• Main Authors: Nguyen, Minh Van, Arason, Sigurjon, Thorkelsson, Gudjon, Gudmundsdottir, Agusta, Thorarinsdottir, Kristin Anna, Vu, Boi Ngoc
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer-Verlag 01.03.2013; Springer Nature B.V
• Subjects: Agriculture; Biomaterials; Biotechnology; Chemistry; Chemistry and Materials Science; Color; Discoloration; fatty acids; Fish; Fluorescence; Food Science; Gadus morhua; Hydrolysis; hydroperoxides; Industrial Chemistry/Chemical Engineering; Lipid oxidation; lipid peroxidation; Lipids; Original Paper; Oxidation; Phosphates; principal component analysis; Principal components analysis; rehydration; Salted cod; Storage; thiobarbituric acid-reactive substances; Phosphates; Fluorescence; Storage; Salted cod; Lipid oxidation; Color
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-012-2175-y

Effects of added phosphates on retardation of lipid oxidation of salted cod during processing, storage and after rehydration were investigated. Lipid hydrolysis progress and development of color, primary and secondary lipid oxidation products and fluorescence intensities were determined. Added phosphates significantly retarded lipid hydrolysis and lipid oxidation progress, resulting in lower free fatty acid , lipid hydroperoxides (PV), thiobarbituric acid-reactive substances (TBARS) as well as fluorescence intensities (δF ₒᵣ and δF ₐq). Significant correlation between the lipid oxidation products (PV, TBARS, δF ₒᵣ and δF ₐq) and yellow/brownish discoloration (b* value) of salted cod was observed. Principal component analysis showed that TBARS, b* value and δF ₒᵣ were the strongest indicators of lipid oxidation during salting and storage.