Partial inhibition of cholesterol oxides formation in frozen fish pre-treated with a plant extract

7 páginas, 3 tablas, 5 figuras

Detalles Bibliográficos
Autores: Lebovics, Vera, Lugasi, Andrea, Hóvári, Judit, Aubourg, Santiago P.
Tipo de recurso: artículo
Fecha de publicación:2009
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/49417
Acceso en línea:http://hdl.handle.net/10261/49417
Access Level:acceso abierto
Palabra clave:Antioxidants
Choresterol oxides
Frozen storage
Horse mackerel
Plant extract
Rancidity
Sensory analysis
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spelling Partial inhibition of cholesterol oxides formation in frozen fish pre-treated with a plant extractLebovics, VeraLugasi, AndreaHóvári, JuditAubourg, Santiago P.AntioxidantsChoresterol oxidesFrozen storageHorse mackerelPlant extractRanciditySensory analysis7 páginas, 3 tablas, 5 figurasThe formation of cholesterol oxide products (COPs) in frozen horse mackerel (Trachurus trachurus) fillets was studied. The effect of pre-treating the fish by soaking (45 min) in either of two concentrations of the aqueous solution of an antioxidant plant extract prior to the freezing step was determined. The fish fillets were sampled immediately after freezing and at intervals along 12 months of frozen storage (−20 °C). Two control groups consisting of untreated and water-treated fish were stored and sampled under the same conditions. During the experiment, qualitative analysis revealed the formation of the following COPs: 7-hydroxy-cholesterol, 7β-hydroxy-cholesterol and 7-keto-cholesterol. All treatment groups showed an increase (P < 0.05) in the content of all three COPs with storage time. As a result of pre-freezing antioxidant treatment, COPs formation was reduced (P < 0.05) in comparison with both control samples. This partial inhibition was consistent with a longer shelf-life time as revealed by sensory analysisThe work was funded by the Academy of Sciences (Hungary)-CSIC (Spain) Program (Project 2001 HU 0011), the Hungarian Ministry of Education (NKFP 1 ⁄ 016 ⁄ 2001, ‘Sze´ chenyi’ Project) and the Comisión Interministerial de Ciencia y Tecnología (CICyT; Spain) (Project ALI 99-0869)Peer reviewedJohn Wiley & Sons201220122009info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/49417reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1111/j.1365-2621.2008.01729.xinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/494172026-05-22T06:33:51Z
dc.title.none.fl_str_mv Partial inhibition of cholesterol oxides formation in frozen fish pre-treated with a plant extract
title Partial inhibition of cholesterol oxides formation in frozen fish pre-treated with a plant extract
spellingShingle Partial inhibition of cholesterol oxides formation in frozen fish pre-treated with a plant extract
Lebovics, Vera
Antioxidants
Choresterol oxides
Frozen storage
Horse mackerel
Plant extract
Rancidity
Sensory analysis
title_short Partial inhibition of cholesterol oxides formation in frozen fish pre-treated with a plant extract
title_full Partial inhibition of cholesterol oxides formation in frozen fish pre-treated with a plant extract
title_fullStr Partial inhibition of cholesterol oxides formation in frozen fish pre-treated with a plant extract
title_full_unstemmed Partial inhibition of cholesterol oxides formation in frozen fish pre-treated with a plant extract
title_sort Partial inhibition of cholesterol oxides formation in frozen fish pre-treated with a plant extract
dc.creator.none.fl_str_mv Lebovics, Vera
Lugasi, Andrea
Hóvári, Judit
Aubourg, Santiago P.
author Lebovics, Vera
author_facet Lebovics, Vera
Lugasi, Andrea
Hóvári, Judit
Aubourg, Santiago P.
author_role author
author2 Lugasi, Andrea
Hóvári, Judit
Aubourg, Santiago P.
author2_role author
author
author
dc.subject.none.fl_str_mv Antioxidants
Choresterol oxides
Frozen storage
Horse mackerel
Plant extract
Rancidity
Sensory analysis
topic Antioxidants
Choresterol oxides
Frozen storage
Horse mackerel
Plant extract
Rancidity
Sensory analysis
description 7 páginas, 3 tablas, 5 figuras
publishDate 2009
dc.date.none.fl_str_mv 2009
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/10261/49417
url http://hdl.handle.net/10261/49417
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1111/j.1365-2621.2008.01729.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv John Wiley & Sons
publisher.none.fl_str_mv John Wiley & Sons
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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