Grasas y Aceites, Vol 59, No 4 (2008)

Lipid damage development in anchovy (Engraulis encrasicholus) muscle during storage under refrigerated conditions

Nour-Eddine Chaouqy
Laboratoire Régional d’Analyses et de Recherches Vétérinaires, Agadir, Morocco

José M. Gallardo
Instituto de Investigaciones Marinas (CSIC), Vigo, Spain

Abdelhaq El Marrakchi
Institut Agronomique et Vétérinaire Hassan II. Rabat, Morocco

Santiago P. Aubourg
Instituto de Investigaciones Marinas (CSIC), Vigo, Spain


The evolution of lipid damage in anchovy (Engraulis encrasicholus) muscle was studied under different storage conditions. Fresh anchovy was exposed to salt (S condition), ice (I condition) and salt-ice (IS condition), kept in a refrigerated room (4 ºC), and analyzed at days 0, 2, 4, 6, 8, 10 and 12 of storage. A strong hydrolysis development could be assessed for all storage conditions, although a partial hydrolysis inhibition (p < 0.05) could be attained as a result of the presence of salt (S and IS conditions). In contrast, a lower (p < 0.05) primary lipid oxidation compound formation could be observed for individuals kept under I conditions. This conclusion was confirmed by the interaction compound formation study (fluorescence and browning developments) between oxidized lipids and protein-type molecules. Accordingly, a higher lipid oxidation was inferred as a result of NaCl addition to fish (S and IS conditions).


Anchovy; Ice; Lipid hydrolysis; Lipid oxidation; Quality; Salt

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