Grasas y Aceites, Vol 59, No 4 (2008)

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


https://doi.org/10.3989/gya.2008.v59.i4.523

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

Abstract


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).

Keywords


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

Full Text:


PDF

References


Ackman R. 1989. Fatty acids in Ackman R (Ed.) Marine Biogenic Lipids, Fats and Oils, Vol. 1, 103-137. CRC Press, Boca Raton, Fl, USA.

AOAC. 1980. Official methods of analysis of the Association of Analytical Chemistry, 13th ed., p. 289. Association of Official Analytical Chemists, Washington DC, USA.

Ashie I, Smith J, Simpson B. 1996. Spoilage and shelf-life extension of fresh fish and shellfish. Crit. Rev. Food Sci. Nutr. 36, 87-121.

Aubourg S, Gallardo J. 2005. Effect of brine on the rancidity development during the frozen storage of small pelagic fish species. Eur. Food Res. Technol. 220, 107-112. doi:10.1007/s00217-004-1024-0

Aubourg S, Medina I. 1999. Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage. J. Sci. Food Agric. 79, 1943-1948. doi:10.1002/(SICI)1097-0010(199910)79:13<1943::AID-JSFA461>3.0.CO;2-J

Aubourg S, Ugliano M. 2002. Effect of brine pretreatment on lipid stability of frozen horse mackerel (Trachurus trachurus). Eur. Food Res. Technol. 215, 91-95. doi:10.1007/s00217-002-0530-1

Aubourg S. 2001. Fluorescence study of the prooxidant effect of free fatty acids on marine lipids. J. Sci. Food Agric. 81, 385-390. doi:10.1002/1097-0010(200103)81:4<385::AID-JSFA821>3.0.CO;2-X

Bligh E, Dyer W. 1959. A rapid method of total extraction and purification. Can. J. Biochem. Physiol. 37, 911-917.

Careche M, García R, Borderías J. 2002. Anchovy shelf life as affected by different chilling methods during distribution. J. Food Prot. 65, 353-361.

Chaijan M, Benjakul S, Visessanguan W, Faustman C. 2006. Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage. Food Chem. 99, 83-91. doi:10.1016/j.foodchem.2005.07.022

Chapman R, McKay J. 1949. The estimation of peroxides in fats and oils by the ferric thiocyanate method. J. Amer. Oil Chem. Soc. 26, 360-363. doi:10.1007/BF02651444

FAO. 2006a. Fishery statistics, capture production. In Food and Agriculture Organization of the United Nations, Yearbook 2004, Vol 98/1, p. 233, Rome, Italy.

FAO. 2006b. Fishery statistics, commodities. In Food and Agriculture Organization of the United Nations, Yearbook 2004, Vol 99, p. 176, Rome, Italy.

Harris P, Tall J. 1994. Rancidity in fish in Allen J, Hamilton R (Eds.) Rancidity in foods, 256-272. Chapman and Hall, London, UK.

Hassan I, Khallaf M, Abd-El Fattah L, Yasin N. 1999. Quality criteria period and marketing loss estimations of pre-treated and cold stored mullet fish. Grasas Aceites, 50, 208-217. Howgate P. 2006. A review of the kinetics of degradation of inosine monophosphate in some species of fish during chilled storage. Int. J. Food Sci. Technol. 41, 341-353. doi:10.1111/j.1365-2621.2005.01077.x

Hsieh R, Kinsella J. 1989. Oxidation of polyunsaturated fatty acids: mechanisms, products, and inhibition with emphasis on fish. Adv. Food Res. Nutr. 33, 233-341. doi:10.1016/S1043-4526(08)60129-1

Huidobro A, Montero P, Tejada M, Colmenero F, Borderías J. 1990. Changes in protein function of sardines stored in ice. Z. Lebensm. Unters. Forsch. 190, 195-198. doi:10.1007/BF01192965

Hwang K, Regenstein J. 1995. Hydrolysis and oxidation of mackerel (Scomber scombrus) mince lipids with NaOCl and NaF treatments. J. Aquat. Food Prod. Technol. 4, 19-30. doi:10.1300/J030v04n04_03

Jittinandana S, Kenney P, Slider S, Kiser R. 2002. Effect of brine concentration and brining time on quality of smoked rainbow trout fillets. J. Food Sci. 67, 2095-2099. doi:10.1111/j.1365-2621.2002.tb09507.x Kanner J, Harel S, Jaffe R. 1991. Lipid peroxidation of muscle food as affected by sodium chloride. J. Agric. Food Chem. 39, 1017-1021. doi:10.1021/jf00006a002

Karaçam H, Boran M. 1996. Quality changes in frozen whole and gutted anchovies during storage at –18oC. Int. J. Food Sci. Technol. 31, 527-531. doi:10.1046/j.1365-2621.1996.00355.x

Losada V, Barros-Velázquez J, Gallardo J, Aubourg, S. 2004. Effect of advanced chilling methods on lipid damage during sardine (Sardina pilchardus) storage. Eur. J. Lipid Sci. Technol. 106, 844-850. doi:10.1002/ejlt.200400991

Lowry R, Tinsley I. 1976. Rapid colorimetric determination of free fatty acids. J. Amer. Oil Chem. Soc. 53, 470-472. doi:10.1007/BF02636814

Lubis Z, Buckle K. 1990. Rancidity and lipid oxidation of dried-salted sardines. Int. J. Food Sci. Technol. 25, 295-303.

Mackie I. 1993. The effects of freezing on flesh proteins. Food Rev. Int. 9, 575-610.

Madrid A, Madrid J, Madrid R. 1994.Tecnología del pescado y productos derivados, 45-103. A. Madrid Vicente, Ediciones y Mundi-Prensa Libros, S. A., Madrid, Spain.

Martínez A, Gildberg A. 1988.Autolytic degradation of belly tissue in anchovy (Engraulis encrasicholus). Int. J. Food Sci. Technol. 23, 185-194.

Maruf F, Ledward D, Neale R, Poultier R. 1990. Chemical and nutritional quality of Indonesian dried-salted mackerel (Rastrelliger kanagurta). Int. J. Food Sci. Technol. 25, 66-77.

Medina I, Sacchi R, Aubourg S. 1994. 13C-NMR monitoring of FFA release after fish thermal processing. J. Amer. Oil Chem. Soc. 71, 479-482. doi:10.1007/BF02540657

Olafsdóttir G, Martinsdóttir E, Oehlenschläger J, Dalgaard P, Jensen B, Undeland I, Mackie I, Henehan G, Nielsen J, Nilsen H. 1997. Methods to evaluate fish freshness in research and industry. Trends Food Sci. Technol. 8, 258-265. doi:10.1016/S0924-2244(97)01049-2

Pigott G, Tucker B. 1990. Seafood: effects of technology on nutrition, 66-84. Marcel Dekker Inc., New York, USA.

Pokorny´ J. 1981. Browning from lipid-protein interactions. Prog. Food Nutr. Sci. 5, 421-428.

Pons-Sánchez-Cascado S, Vidal-Carou M, Nunes M, Veciana-Nigués M. 2006. Sensory analysis to assess the freshness of Mediterranean anchovies (Engraulis encrasicholus) stored in ice. Food Chem. 17, 564-569.

Rossano R, Mastrangelo L, Ungaro N, Ricio P. 2006. Influence of storage temperature and freezing time on histamine level in the European anchovy Engraulis encrasichiolus (L.,): a study by capillary electrophoresis. J. Chrom. B. 830, 161-164. doi:10.1016/j.jchromb.2005.10.026

Shewfelt R. 1981. Fish muscle lipolysis. A review. J. Food Biochem. 5, 79-100. doi:10.1111/j.1745-4514.1981.tb00663.x

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

Slabyj B, True R. 1978. Effect of preprocess holding on the quality of canned Maine sardines. J. Food Sci. 43, 1172-1176. doi:10.1111/j.1365-2621.1978.tb15262.x

Smith J, Hardy R, McDonald I, Templeton J. 1980. The storage of herring (Clupea harengus) in ice, refrigerated sea water and at ambient temperature. Chemical and sensory assessment. J. Sci. Food Agric. 31, 375-385. doi:10.1002/jsfa.2740310408

Statsoft. 1994. Statistica for Macintosh. Statsoft and its licensers, Tulsa, Oklahoma, USA.

Takiguchi A. 1989. Effect of NaCl on the oxidation and hydrolysis of lipids in salted sardine fillets during storage. Nippon Suisan Gakk. 55, 1649- 1654.

Thorarinsdóttir K, Arason S, Geirsdóttir M, Bogason S, Kristbergsson K. 2002. Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry. Food Chem. 77, 377-385. doi:10.1016/S0308-8146(01)00349-1

Toledo-Flores L, Zall R. 1992. Methods for extending the storage life of fresh tropical fish in Flick G, Martin R (Eds.) Advances in seafood biochemistry. Composition and quality, 233-243. Technomic Publishing Company, Lancaster, Pa, USA.

Undeland I, Hall G, Lingnert H. 1999. Lipid oxidation in fillets of herring (Clupea harengus) during ice storage. J. Agric. Food Chem. 47, 524-532. doi:10.1021/jf9807871

Visciano P, Campana G, Annunziata L, Vergara A, Ianeri A. 2007. Effect of storage temperature on histanmine formation in Sardina pilchardus and Engraulis encrasicolus after catch. J. Food Biochem. 31, 577-588. doi:10.1111/j.1745-4514.2007.00131.x

Vyncke W. 1970. Direct determination of the thiobarbituric acid value in trichloracetic acid extracts of fish as a measure of oxidative rancidity. Fette Seifen Anstrichm. 72, 1084- 1087. doi:10.1002/lipi.19700721218

Whittle K, Hardy R, Hobbs G. 1990. Chilled fish and fishery products in Gormley T (Ed.) Chilled foods. The state of the art, 87-116. Elsevier Applied Science, New York, USA.

Yoshida H, Kondo I. Kajimoto G. 1992. Participation of free fatty acids in the oxidation of purified soybean oil during microwave heating. J. Amer. Oil Chem. Soc. 69, 1136-1140. doi:10.1007/BF02541050




Copyright (c) 2008 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