Lipid hydrolysis and oxidation in farmed gilthead seabream (<i>Sparus aurata</i>) slaughtered and chilled under different icing conditions

Santiago P. Aubourg; Victoria Álvarez; Javier Pena

doi:10.3989/gya.108909

Authors

Santiago P. Aubourg Food Technology Department, Instituto de Investigaciones Marinas (CSIC)
Victoria Álvarez Food Technology Department, Instituto de Investigaciones Marinas (CSIC)
Javier Pena Food Technology Department, Instituto de Investigaciones Marinas (CSIC)

DOI:

https://doi.org/10.3989/gya.108909

Keywords:

Chilling, Farming, Gilthead seabream, Lipid damage, Slaughtering, Slurry ice

Abstract

This work focuses on the slaughtering and chilled storage (up to 14 days) related to the commercialization of fresh farmed gilthead seabream (Sparus aurata). A slurry ice (SI) system was applied and evaluated in comparison to traditional flake ice (FI). Lipid hydrolysis and oxidation were analyzed and compared to sensory acceptance and trimethylamine (TMA) formation. An important quality loss could be assessed in fish during slaughtering and chilling storage, according to sensory assessment and TMA formation. However, lipid damage development was found relatively low, in agreement to the different lipid quality indexes checked (lipid hydrolysis; primary, secondary and tertiary lipid oxidation). No development of rancid odor and no polyunsaturated fatty acid losses were detected. The employment of SI as a slaughtering and chilling strategy was found useful to inhibit quality loss in gilthead seabream resulting in a shelf life increase and a TMA and free fatty acid formation inhibition.

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