Grasas y Aceites, Vol 63, No 1 (2012)

Effect of previous ascorbic acid treatment on the fatty acid profile of cobia (Rachycentron canadum) fillets during frozen storage


https://doi.org/10.3989/gya.070711

S. Taheri
Iranian PhD student. Department of Food Processing Technology, State Agrarian University of Armenia, Armenia

A. A. Motallebi
Iranian Fisheries Research Organization, Iran, Islamic Republic of

A. Fazlara
Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Iran, Islamic Republic of

Y. Aftabsavar
Persian Gulf and Oman Sea Ecology Research Centre, Iran, Islamic Republic of

S. P. Aubourg
Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), Spain

Abstract


The present research focuses on the nutritional value of the lipid retention associated with frozen cobia (Rachycentron canadum). The effect of a previous soaking in an aqueous ascorbic acid (AA) solution on the fatty acid profile of fish fillets during a further frozen storage period (–18 °C) was investigated. Two different AA concentrations were tested (0.25% and 0.50%) and compared to control conditions. As a result of the frozen storage period (up to 6 months), marked decreases were found in the contents of fatty acid groups such as monounsaturated, polyunsaturated and n-3 polyunsaturated, as well as in the n-3/n-6 ratio. However, a preserving effect on such fatty acid parameters could be observed resulting from the previous AA treatment, which was greater when applying the 0.50% AA concentration. Assessment of the polyene index indicated an increased lipid oxidation development during the frozen storage time; this increase was partially inhibited by the previous AA soaking.

Keywords


Ascorbic acid; Fatty acids; Frozen storage; Nutrition; Oxidation; Rachycentron canadum

Full Text:


PDF

References


Ackman RG. 1990. Seafood lipids and fatty acids. Food Rev. Int. 6, 617-646. http://dx.doi.org/10.1080/87559129009540896

Alasalvar C, Taylor K, Zubcov E, Shahidi F, Alexis M. 2002. Differentiation of cultured and wild sea bass (Dicentrarchus labrax): Total lipid content, fatty acid and trace mineral composition. Food Chem. 79, 145-150. http://dx.doi.org/10.1016/S0308-8146(02)00122-X

Álvarez V, Medina I, Prego R, Aubourg S. 2009. Lipid and mineral distribution in different zones of farmed and wild blackspot seabream (Pagellus bogaraveo). Eur. J. Lipid Sci. Technol. 111, 957-966. http://dx.doi.org/10.1002/ejlt.200800282

AOAC. 2000. Official Methods of Analysis, 17th edition. Association of Official Analytical Chemists, Arlington, Washington (USA).

AOAC. 2005. Official Methods of Analysis, 18th edition. Association of Official Analytical Chemists. Gaithersburg, Maryland (USA).

Asgharzadeh A, Shabanpour B, Aubourg S, Hosseini H. 2010. Chemical changes in silver carp (Hypophthalmichthys molitrix) minced muscle during frozen storage: Effect of a previous washing process. Grasas y Aceites 61, 95-101. http://dx.doi.org/10.3989/gya.087109

Aubourg S, Losada V, Prego R. 2007. Distribution of lipids and trace minerals in different muscle sites of farmed and wild turbot (Psetta maxima). Int. J. Food Sci. Technol. 42, 1456-1464. http://dx.doi.org/10.1111/j.1365-2621.2006.01364.x

Aubourg S, Pérez-Alonso F, Gallardo J. 2004. Studies on rancidity inhibition in frozen horse mackerel (Trachurus trachurus) by citric and ascorbic acids. Eur. J. Lipid Sci. Technol. 106, 232-240. http://dx.doi.org/10.1002/ejlt.200400937

Aubourg, S. 1999. Effect of lipid damages on processed fish quality. Grasas y Aceites 50, 218-224.

Bligh E, Dyer W. 1959. A rapid method of total extraction and purification. Can. J. Biochem. Physiol. 37, 911-917. http://dx.doi.org/10.1139/o59-099

Celik M, Diler A, Kucukgulmez A. 2005. A comparison of the proximate compositions and fatty acid profiles of zander (Sander lucioperca) from two different region and climatic condition. Food Chem. 92, 637-641. http://dx.doi.org/10.1016/j.foodchem.2004.08.026

Chaouqy N, Gallardo J, El Marrakchi A, Aubourg S. 2008. Lipid damage development in anchovy (Engraulis encrasicholus) muscle during storage under refrigerated conditions. Grasas y Aceites 59, 309-315.

Chow C-J, Yang J-I. 2011. The effect of process variables for production of cobia (Rachycentron canadum) skin gelatin hydrolysates with antioxidant properties. J. Food Biochem. 35, 715-734. http://dx.doi.org/10.1111/j.1745-4514.2010.00412.x

Davies A. 1997. Modified-atmosphere packaging of fish and fish products in Hall G (Ed.) Fish processing technology, pp. 200-223. Blackie Academic and Professional, London (UK).

Decker, E. 1998. Strategies for manipulating the prooxidative/antioxidative balance of foods to maximize oxidative stability. Trends Food Sci. Technol. 9, 241-248. http://dx.doi.org/10.1016/S0924-2244(98)00045-4 PMid:21299575

Duncan M, Craig S, Lunger A, Kuhn D, Salze G, McLean E. 2007. Bioimpedance assessment of body composition in cobia Rachycentron canadum (L. 1766). Aquacult. 271, 432-438. http://dx.doi.org/10.1016/j.aquaculture.2007.06.002

Erickson, M. 1997. Lipid oxidation: Flavor and nutritional quality deterioration in frozen foods in Erickson M, Hung Y-C (Eds.) Quality in frozen food, pp. 141-173. Chapman and Hall, New York (USA).

Franks J, Warren J, Buchanan M. 1999. Age and growth of cobia, Rachycentron canadum, from the northern gulf of Mexico. Fish. Bull. 97, 459-471.

Giese J. 1996. Antioxidants: Tools for preventing lipid oxidation. Food Technol. 50, 73-80.

Greene D, Selivonchick D. 1987. Lipid metabolism in fish. Prog. Lipid Res. 26, 53-85. http://dx.doi.org/10.1016/0163-7827(87)90008-7

Hamilton R, Kalu C, McNeill G, Padley F, Pierce J. 1998. Effects of tocopherols, ascorbyl palmitate, and lecithin on autoxidation of fish oil. J. Am. Oil Chem. Soc. 75, 813-822. http://dx.doi.org/10.1007/s11746-998-0231-4

Harris, P. and Tall, J. 1994. Substrate specificity of mackerel flesh lipopolygenase. J. Food Sci. 59, 504-506, 516. http://dx.doi.org/10.1111/j.1365-2621.1994.tb05548.x

Hwang K, Regenstein J. 1988. Protection of menhaden mince lipids from rancidity during frozen storage. J. Food Sci. 45, 1120-1124.

Ingemansson T, Olsson N, Kaufmann P. 1993. Lipid composition of light and dark muscle of rainbow trout (Oncorhynchus mykiss) after thermal acclimation: a multivariate approach. Aquacult. 113, 153-165. http://dx.doi.org/10.1016/0044-8486(93)90348-3

Khristoferzen G. 1969. Polyunsaturated fatty acid content of fat of some Atlantic and Indian ocean fish. Voprosy Pitaniya 28, 86-87.

Kilinc B, Cakli S, Dincer T, Tolasa S. 2009. Microbiological, chemical, sensory, color, and textural changes of rainbow trout fillets treated with sodium acetate, sodium lactate, sodium citrate, and stored at 4 °C. J. Aquat. Food Prod. Technol. 18, 3-17. http://dx.doi.org/10.1080/10498850802580924

Kotb A, Abu Hadeed A. 1991. Omega-3 polyunsaturated fatty acid content of some popular species of Arabian gulf fish. Food Chem. 40, 185-190. http://dx.doi.org/10.1016/0308-8146(91)90101-S

Liao I, Huang T, Tsai W, Hsueh C, Chang S, Leano E. 2004. Cobia culture in Taiwan: current status and problems. Aquacult. 237, 155-165. http://dx.doi.org/10.1016/j.aquaculture.2004.03.007

Lin C, Lin C. 2005. Enhancement of the storage quality of frozen bonito fillets by glazing with tea extracts. Food Control 16, 169-175. http://dx.doi.org/10.1016/j.foodcont.2004.01.007

Liu S, Li D, Hong Z, Zhang C, Ji J, Gao J, Zhang L. 2009. Cholesterol, lipid content, and fatty acid composition of different tissues of farmed cobia (Rachycentron canadum) from China. J. Am. Oil Chem. Soc. 86, 1155-1161. http://dx.doi.org/10.1007/s11746-009-1458-4

Madrid A, Madrid J, Madrid R. 1994. Chilling, freezing and ultra-freezing of fish and derivates in Madrid A (Ed.) Technology of fish and its derivatives, pp. 45-103. AMV Ediciones y Mundi-Prensa Libros, S. A., Madrid (Spain).

Medina I, Gallardo J, Aubourg S. 2009. Quality preservation in chilled and frozen fish products by employment of slurry ice and natural antioxidants. Int. J. Food Sci. Technol. 44, 1467-1479. http://dx.doi.org/10.1111/j.1365-2621.2009.02016.x

Nazemroaya S, Sahari M, Rezaei M. 2009. Effect of frozen storage on fatty acid composition and changes in lipid content of Scomberomorus commersoni and Carcharhinus dussumieri. J. Appl. Ichthyol. 25, 91-95. http://dx.doi.org/10.1111/j.1439-0426.2008.01176.x

Ortiz J, Larraín MªA, Vivanco J, Aubourg S. 2009. Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): Effect of antioxidant composition supplied in the diet. Food Chem. 115, 143-148. http://dx.doi.org/10.1016/j.foodchem.2008.11.076

Pearson A, Love J, Shorland F. 1977. “Warmed-over” flavor in meat, poultry and fish. Adv. Food Res. 23, 2-61. http://dx.doi.org/10.1016/S0065-2628(08)60326-2

Pirestani S, Sahari M, Barzegar M. 2010. Fatty acid changes during frozen storage in several fish species from South Caspian sea. J. Agric. Sci. Technol. 12, 321-329.

Pourashouri P, Shabanpour B, Aubourg S, Daghigh Rohi J, Shabani A. 2009. An investigation of rancidity inhibition during storage of Wels catfish (Silurus glanis) fillets by previous ascorbic and citric acid treatment. Int. J. Food Sci. Technol. 44, 1503-1509. http://dx.doi.org/10.1111/j.1365-2621.2007.01660.x

Rubio-Rodríguez N, Beltrán S, Jaime I, Diego S, Sanz M, Rovira J. 2010. Production of omega-3 polyunsaturated concentrates: A Review. Innov. Food Sci. Emerg. Technol. 11, 1-12. http://dx.doi.org/10.1016/j.ifset.2009.10.006

Saito H, Ishihara K, Murase T. 1997. The fatty acid composition in tuna (bonito, Euthynnus pelamis) caught at three different localities from tropics to temperate. J. Sci. Food Agric. 73, 53-59. http://dx.doi.org/10.1002/(SICI)1097-0010(199701)73:1<53::AID-JSFA707>3.0.CO;2-5

Sanjuás M, Barros-Velázquez J, Aubourg S. 2011. Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle. Grasas y Aceites. 62, 436-442. http://dx.doi.org/10.3989/gya.033611

Serdaroglu M, Felekoglu E. 2005. Effects of using rosemary extract and onion juice on oxidative stability of sardine (Sardina pilchardus) mince. J. Food Qual. 28, 109-120. http://dx.doi.org/10.1111/j.1745-4557.2005.00016.x

Sikorski Z, Kolakowski E 2000. Endogenous enzyme activity and seafood quality: Influence of chilling, freezing, and other environmental factors in Haard N, Simpson B (Eds.) Seafood enzymes, pp. 451-487. Marcel Dekker, New York (USA).

Simopoulos A. 1994. Fatty acids in Goldberg I (Ed.) Functional foods, designer foods, pharmafoods, nutraceuticals, pp. 355-392. Chapman and Hall, New York (USA).

Stodolnik L, Stawicka A, Grzegorz G, Aubourg S. 2005. Rancidity inhibition study in frozen whole mackerel (Scomber scombrus) following flaxseed (Linum usitatissimum) extract treatment. Grasas y Aceites 56, 198-204. http://dx.doi.org/10.3989/gya.2005.v56.i3.108

Trushenski J, Schwarz M, Lewis H, Laporte J, Delbos B, Takeuchi R, Sampaio L. 2011. Effect of replacing dietary fish oil with soybean oil on production performance and fillet lipid and fatty avid composition of juvenile cobia Rachycentron canadum. Aquacult. Nutr. 17, e437-e447. http://dx.doi.org/10.1111/j.1365-2095.2010.00779.x

Watanabe T. 1982. Lipid nutrition in fish. Comp. Biochem. Physiol. 73B, 3-15.

Weber P. 1992. Dietary fatty acids and eicosanoid biochemistry in Flick G, Martin R (Eds.) Advances in Seafood Biochemistry, pp. 181-184. Technomic Publishing, Lancaster (Pa, USA).

Xia X-Z, Hong P-Z, Zhong C-H, Gao J-I, Zhang C-H. 2009. Application of HACCP system in frozen Rachycentron canadum linnaeu fillets processing. Modern Food Sci. Technol. 25, 954-956.

Xiao L, Mai K, Ai Q, Xu W, Wang X, Zhang W, Liufu Z. 2010. Dietary ascorbic acid requirement of cobia, Rachycentron canadum Linnaeus. Aquacult. Nutr. 16, 582-589. http://dx.doi.org/10.1111/j.1365-2095.2009.00695.x

Yang J-I, Ho H-Y, Chu Y-J, Chow C-J. 2008. Characteristic and antioxidant activity of retorted gelatin hydrolysates from cobia (Rachycentron canadum). Food Chem. 110, 128-136. http://dx.doi.org/10.1016/j.foodchem.2008.01.072




Copyright (c) 2012 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es