Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle

[EN] This study was aimed at investigating the effect of including a mixture of natural organic acids (citric, ascorbic and lactic) in the icing medium employed during the chilled storage of horse mackerel (Trachurus trachurus). To this end, two aqueous solutions including 0.005% and 0.020% (w/v) of...

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Detalles Bibliográficos
Autores: Sanjuás, Minia, Barros-Velázquez, Jorge, Aubourg, Santiago P.
Tipo de recurso: artículo
Fecha de publicación:2011
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/45335
Acceso en línea:http://hdl.handle.net/10261/45335
Access Level:acceso abierto
Palabra clave:Ascorbic
Chilling
Citric
Lactic
Lipids
Oxidation
Trachurus trachurus
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spelling Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscleEfecto de distintas condiciones de refrigeración sobre la alteración lipídica en músculo de jurel (Trachurus trachurus).Sanjuás, MiniaBarros-Velázquez, JorgeAubourg, Santiago P.AscorbicChillingCitricLacticLipidsOxidationTrachurus trachurus[EN] This study was aimed at investigating the effect of including a mixture of natural organic acids (citric, ascorbic and lactic) in the icing medium employed during the chilled storage of horse mackerel (Trachurus trachurus). To this end, two aqueous solutions including 0.005% and 0.020% (w/v) of each acid (P-1 and P-2 conditions, respectively) were employed as icing systems. The effects on lipid damage development in fish muscle were monitored for up to a 13-day storage period; complementary chemical quality and sensory acceptance analyses were carried out. According to peroxide and thiobarbituric acid reactive substance assessment, a slight inhibitory effect was concluded as a result of the acid mixture present in the chilling medium. At the same time, P-2-treated fish showed a longer shelf life than their counterparts belonging to P-1 and control conditions. No effect of the acid presence in the icing system could be outlined on the nucleotide degradation or the free fatty acid formation.[ES] Se estudió el empleo de hielo conteniendo una mezcla de ácidos orgánicos naturales (cítrico, ascórbico, láctico) como método de refrigeración en jurel (Trachurus trachurus). Para ello, se aplicó hielo incluyendo dos concentraciones (0.005 y 0.020 %; p/v) de cada ácido (condiciones P-1 y P-2, respectivamente). Se estudiaron los efectos producidos sobre el desarrollo de la alteración lipídica en el músculo de pescado conservado durante 13 días; asimismo, se realizaron análisis químicos complementarios de calidad y de aceptación sensorial. Como resultado de la presencia de los ácidos, se observó un pequeño efecto inhibidor de la formación de peróxidos y de sustancias reactivas con ácido tiobarbitúrico. Asimismo, las muestras correspondientes al tratamiento P-2 reflejaron un tiempo de vida útil mayor que las pertenecientes a las condiciones P-1 y control. La presencia de ácidos en el hielo no produjo diferencias en la degradación de nucleótidos ni en la formación de ácidos grasos libres.This work was supported by the Secretaría Xeral de I1D from the Xunta de Galicia (Galicia, Spain) through the Research Project PGIDIT 10 TAL 402001PR.Peer reviewedConsejo Superior de Investigaciones Científicas (España)201220122011info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/45335reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.3989/gya.033611info:eu-repo/semantics/openAccessoai:digital.csic.es:10261/453352026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle
Efecto de distintas condiciones de refrigeración sobre la alteración lipídica en músculo de jurel (Trachurus trachurus).
title Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle
spellingShingle Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle
Sanjuás, Minia
Ascorbic
Chilling
Citric
Lactic
Lipids
Oxidation
Trachurus trachurus
title_short Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle
title_full Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle
title_fullStr Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle
title_full_unstemmed Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle
title_sort Effect of different icing conditions on lipid damage development in chilled horse mackerel (Trachurus trachurus) muscle
dc.creator.none.fl_str_mv Sanjuás, Minia
Barros-Velázquez, Jorge
Aubourg, Santiago P.
author Sanjuás, Minia
author_facet Sanjuás, Minia
Barros-Velázquez, Jorge
Aubourg, Santiago P.
author_role author
author2 Barros-Velázquez, Jorge
Aubourg, Santiago P.
author2_role author
author
dc.subject.none.fl_str_mv Ascorbic
Chilling
Citric
Lactic
Lipids
Oxidation
Trachurus trachurus
topic Ascorbic
Chilling
Citric
Lactic
Lipids
Oxidation
Trachurus trachurus
description [EN] This study was aimed at investigating the effect of including a mixture of natural organic acids (citric, ascorbic and lactic) in the icing medium employed during the chilled storage of horse mackerel (Trachurus trachurus). To this end, two aqueous solutions including 0.005% and 0.020% (w/v) of each acid (P-1 and P-2 conditions, respectively) were employed as icing systems. The effects on lipid damage development in fish muscle were monitored for up to a 13-day storage period; complementary chemical quality and sensory acceptance analyses were carried out. According to peroxide and thiobarbituric acid reactive substance assessment, a slight inhibitory effect was concluded as a result of the acid mixture present in the chilling medium. At the same time, P-2-treated fish showed a longer shelf life than their counterparts belonging to P-1 and control conditions. No effect of the acid presence in the icing system could be outlined on the nucleotide degradation or the free fatty acid formation.
publishDate 2011
dc.date.none.fl_str_mv 2011
2012
2012
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/45335
url http://hdl.handle.net/10261/45335
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.3989/gya.033611
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Consejo Superior de Investigaciones Científicas (España)
publisher.none.fl_str_mv Consejo Superior de Investigaciones Científicas (España)
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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