Lipid Oxidation Inhibition in Frozen Farmed Salmon (Oncorhynchus kisutch ): Effect of Packaging

3 pages, 1 table.

Detalles Bibliográficos
Autores: Rodríguez, Alicia, Trigo, Marcos, Pérez Martín, Ricardo Isaac, Cruz, José M., Paseiro, Perfecto, 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:10261/25083
Acceso en línea:http://hdl.handle.net/10261/25083
Access Level:acceso abierto
Palabra clave:Coho salmon
Packaging
Antioxidants
Frozen storage
Rancidity
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spelling Lipid Oxidation Inhibition in Frozen Farmed Salmon (Oncorhynchus kisutch ): Effect of PackagingRodríguez, AliciaTrigo, MarcosPérez Martín, Ricardo IsaacCruz, José M.Paseiro, PerfectoAubourg, Santiago P.Coho salmonPackagingAntioxidantsFrozen storageRancidity3 pages, 1 table.Coho salmon (Oncorhynchus kisutch) has recently attracted a great interest as a farmed product. This research focuses on its commercialisation as a frozen product. For it, an advanced storage technology combining vacuum and a polyphenolic rich-film was applied for a 9-months storage period (–18°C). The study was addressed to lipid hydrolysis and oxidation changes and to endogenous antioxidant content in salmon muscle. No effect of packaging conditions could be observed on free fatty acid formation. However, vacuum packaging conditions provided a partial inhibition of primary (peroxide) and secondary (anisidine value) lipid oxidation development; this inhibitory effect was accompanied by a lower tocopherol isomers loss. The employment of a film including polyphenolic compounds led to a partial inhibition of α-tocopherol breakdown and to a lower secondary (anisidine value) and tertiary (fluorescent compound formation) lipid oxidation development. A partial inhibitory effect on lipid oxidation development is concluded for the employment of a polyphenolic compound rich-film packaging when applied to farmed coho salmon.This research was carried out in the frame of the Project No. 2006 CL 0034 (2007–2008), granted by the U. Chile-CSIC Cooperation Program. Coho salmon fish was provided by Aquachile SA (Puerto Montt, Chile).Peer reviewedInstitute of Agricultural and Food Information201020102009info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501505789 bytesapplication/pdfhttp://hdl.handle.net/10261/25083reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://journals.uzpi.cz/publishedArticle?journal=CJFS&volume=27&firstPage=S182info:eu-repo/semantics/openAccessoai:digital.csic.es:10261/250832026-05-22T06:33:51Z
dc.title.none.fl_str_mv Lipid Oxidation Inhibition in Frozen Farmed Salmon (Oncorhynchus kisutch ): Effect of Packaging
title Lipid Oxidation Inhibition in Frozen Farmed Salmon (Oncorhynchus kisutch ): Effect of Packaging
spellingShingle Lipid Oxidation Inhibition in Frozen Farmed Salmon (Oncorhynchus kisutch ): Effect of Packaging
Rodríguez, Alicia
Coho salmon
Packaging
Antioxidants
Frozen storage
Rancidity
title_short Lipid Oxidation Inhibition in Frozen Farmed Salmon (Oncorhynchus kisutch ): Effect of Packaging
title_full Lipid Oxidation Inhibition in Frozen Farmed Salmon (Oncorhynchus kisutch ): Effect of Packaging
title_fullStr Lipid Oxidation Inhibition in Frozen Farmed Salmon (Oncorhynchus kisutch ): Effect of Packaging
title_full_unstemmed Lipid Oxidation Inhibition in Frozen Farmed Salmon (Oncorhynchus kisutch ): Effect of Packaging
title_sort Lipid Oxidation Inhibition in Frozen Farmed Salmon (Oncorhynchus kisutch ): Effect of Packaging
dc.creator.none.fl_str_mv Rodríguez, Alicia
Trigo, Marcos
Pérez Martín, Ricardo Isaac
Cruz, José M.
Paseiro, Perfecto
Aubourg, Santiago P.
author Rodríguez, Alicia
author_facet Rodríguez, Alicia
Trigo, Marcos
Pérez Martín, Ricardo Isaac
Cruz, José M.
Paseiro, Perfecto
Aubourg, Santiago P.
author_role author
author2 Trigo, Marcos
Pérez Martín, Ricardo Isaac
Cruz, José M.
Paseiro, Perfecto
Aubourg, Santiago P.
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Coho salmon
Packaging
Antioxidants
Frozen storage
Rancidity
topic Coho salmon
Packaging
Antioxidants
Frozen storage
Rancidity
description 3 pages, 1 table.
publishDate 2009
dc.date.none.fl_str_mv 2009
2010
2010
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/10261/25083
url http://hdl.handle.net/10261/25083
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://journals.uzpi.cz/publishedArticle?journal=CJFS&volume=27&firstPage=S182
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 505789 bytes
application/pdf
dc.publisher.none.fl_str_mv Institute of Agricultural and Food Information
publisher.none.fl_str_mv Institute of Agricultural and Food Information
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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