Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage

• Published in: Journal of the science of food and agriculture Vol. 79; no. 13; pp. 1943 - 1948
• Main Authors: Aubourg, S.P, Medina, I
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.10.1999; Wiley; Published for the Society of Chemical Industry by Elsevier Applied Science
• Subjects: Biological and medical sciences; cod (fish); damage; duration; fatty acids; Fish and seafood industries; fluorescence; Food industries; formaldehyde; freezing; frozen fish; frozen storage; Fundamental and applied biological sciences. Psychology; gadoids; haddock; hydrolysis; indexes; lean fish; lipid oxidation and hydrolysis; lipids; oxidation; peroxide value; temperature; thiobarbituric acid index; Edible fish; Melanogrammus aeglefinus; Biochemical analysis; Storage time; Temperature effect; Lipids; Experimental study; Freezing; Formaldehyde; Hydrolysis; Vertebrata; Pisces; Oxidative degradation; Food preservation; Oxidation; Degradation product; Comparative study; Gadus morhua
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/(SICI)1097-0010(199910)79:13<1943::AID-JSFA461>3.0.CO;2-J

Lean fish deterioration during frozen storage (-30 and -10 degrees C) for up to 1 year was studied by the assessment of lipid changes. Comparison between a formaldehyde (FA)-forming species (cod) and a non-FA-forming one (haddock) was carried out. Lipid damages were measured on the basis of free fatty acids (FFA), peroxide value (PV), thiobarbituric acid index (TBA-i) and fluorescent compounds. In both species at -30 degrees C, most lipid damage indices showed significant correlations with the storage time. However, at -10 degrees C, only the FFA and fluorescence detections provided significant correlations with the storage time. Comparison between the fish species showed higher lipid oxidation (PV and TBA-i) and hydrolysis (FFA content) in haddock than in cod at -10 degrees C; however, a higher fluorescence development was observed in cod at the same temperature. At -30 degrees C, little differences in lipid damage indices were detected between the two species.