Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage

Vibrational spectroscopy (mid FTIR and FT-Raman) was used to monitor lipids extracted from hake fillets during frozen storage. Kramer shear resistance was used as a marker of texture changes and lipid damage was also investigated by following the development of conjugated dienes and free fatty acids...

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Detalles Bibliográficos
Autores: Sánchez Alonso, Isabel, Carmona, Pedro, Careche, Mercedes
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2012
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/61500
Acceso en línea:http://hdl.handle.net/10261/61500
Access Level:acceso abierto
Palabra clave:Lipid oxidation
Lipolysis
Free fatty acids
Raman spectroscopy
Fish
Fush muscle
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spelling Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storageSánchez Alonso, IsabelCarmona, PedroCareche, MercedesLipid oxidationLipolysisFree fatty acidsRaman spectroscopyFishFush muscleVibrational spectroscopy (mid FTIR and FT-Raman) was used to monitor lipids extracted from hake fillets during frozen storage. Kramer shear resistance was used as a marker of texture changes and lipid damage was also investigated by following the development of conjugated dienes and free fatty acids by spectrophotometric methods. Results show that the intensity of the free fatty acid carboxylic ν(CO) band measured by ATR-FTIR spectroscopy can be used for monitoring the development of lipid hydrolysis in hake lipids. Changes in the Raman ν(CC) stretching region (1658 cm-1 band), partially attributed to conjugated dienes development, were the only observed spectroscopic alterations related to lipid oxidation of hake lipids during frozen storage at -10 °C. The high correlation of free fatty acids with instrumental texture and the disappearance of the νas(PO 2 -) band are consistent with membrane lipid hydrolysis being one of the factors directly related with toughening of lean fish flesh. © 2011 Elsevier Ltd. All rights reserved.This work was financed by the Spanish Ministry of Science and Innovation under the project AGL2007-65661. Isabel Sánchez-Alonso was supported by a Juan de la Cierva postdoctoral contract from the Spanish Ministry of Science and Innovation.Peer reviewedPeer ReviewedElsevierMinisterio de Ciencia e Innovación (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2012201220122012info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttp://hdl.handle.net/10261/61500reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.1016/j.foodchem.2011.10.047Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/615002026-05-22T06:33:51Z
dc.title.none.fl_str_mv Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage
title Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage
spellingShingle Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage
Sánchez Alonso, Isabel
Lipid oxidation
Lipolysis
Free fatty acids
Raman spectroscopy
Fish
Fush muscle
title_short Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage
title_full Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage
title_fullStr Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage
title_full_unstemmed Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage
title_sort Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage
dc.creator.none.fl_str_mv Sánchez Alonso, Isabel
Carmona, Pedro
Careche, Mercedes
author Sánchez Alonso, Isabel
author_facet Sánchez Alonso, Isabel
Carmona, Pedro
Careche, Mercedes
author_role author
author2 Carmona, Pedro
Careche, Mercedes
author2_role author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Lipid oxidation
Lipolysis
Free fatty acids
Raman spectroscopy
Fish
Fush muscle
topic Lipid oxidation
Lipolysis
Free fatty acids
Raman spectroscopy
Fish
Fush muscle
description Vibrational spectroscopy (mid FTIR and FT-Raman) was used to monitor lipids extracted from hake fillets during frozen storage. Kramer shear resistance was used as a marker of texture changes and lipid damage was also investigated by following the development of conjugated dienes and free fatty acids by spectrophotometric methods. Results show that the intensity of the free fatty acid carboxylic ν(CO) band measured by ATR-FTIR spectroscopy can be used for monitoring the development of lipid hydrolysis in hake lipids. Changes in the Raman ν(CC) stretching region (1658 cm-1 band), partially attributed to conjugated dienes development, were the only observed spectroscopic alterations related to lipid oxidation of hake lipids during frozen storage at -10 °C. The high correlation of free fatty acids with instrumental texture and the disappearance of the νas(PO 2 -) band are consistent with membrane lipid hydrolysis being one of the factors directly related with toughening of lean fish flesh. © 2011 Elsevier Ltd. All rights reserved.
publishDate 2012
dc.date.none.fl_str_mv 2012
2012
2012
2012
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/61500
url http://hdl.handle.net/10261/61500
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1016/j.foodchem.2011.10.047
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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 15,811543

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