Influence of skinning on lipid oxidation in different horizontal layers of herring (Clupea harengus) during frozen storage

• Published in: Journal of the science of food and agriculture Vol. 78; no. 3; pp. 441 - 450
• Main Authors: Undeland, I, Stading, M, Lingnert, H
• Format: Journal Article
• Language: English
• Published: London John Wiley & Sons, Ltd 01.11.1998; Wiley; Published for the Society of Chemical Industry by Elsevier Applied Science
• Subjects: absorbance; alpha-tocopherol; Biological and medical sciences; Clupea harengus; Fish and seafood industries; fluorescence; Food Engineering; Food industries; frozen; frozen fish; frozen storage; Fundamental and applied biological sciences. Psychology; herring; lipid; lipid soluble fluorescent oxidation products; lipids; Livsmedelsteknik; long chain fatty acids; oxidation; peroxide value; skinning; spatial variation; stability; stored; Edible fish; Seafood; Lipids; Fat content; α-Tocopherol; Shelf life; Fish fillet; Fatty acids; Herring; Correlation analysis; Frozen product; Chemical composition; Oxidation; Skin
• ISSN: 0022-5142; 1097-0010; 1097-0010
• DOI: 10.1002/(SICI)1097-0010(199811)78:3<441::AID-JSFA156>3.0.CO;2-Y

This study was conducted to evaluate the effect of skinning and of compositional differences on the oxidative stability of various horizontal layers from herring (Clupea harengus) during frozen storage. Herring fillets, with and without skin, were stored at -18 degreees C for 0, 3, 9, 16 and 28 weeks. After each storage period, the fillets were divided horizontally into three layers: 'under skin', 'middle part' and 'inner part'. Each layer was then extracted for total lipids, in which peroxide value (PV), absorbance at 234 nm (A234) and 268 nm (A268) as well as lipid-soluble fluorescent oxidation products (FP) were measured. Prior to storage, the fat content, fatty acid pattern and alpha-tocopherol were also analysed. During storage of skinless fillets, the under skin layer increased most in PV, A234, A268 and FP (P < 0.05), followed by the inner and middle parts. In fillets stored with skin, the high oxidation rate of the under skin layer lipids was suppressed, but this layer still gave rise to the highest responses. Firstly, these results point to the protective properties of the skin and, secondly, to the unfavourable composition of the under skin layer: a lot of dark muscle; the silver surface; the highest fat content and the lowest level of alpha-tocopherol. Concerning the fatty acid pattern in the three layers, the amount of C20:5, C18:1 and C20:1 in the fat gradually decreased from the under skin layer towards the inner part of the fillet, whereas the opposite was true for C22:6.