Matis ohf. Icelandic Food and Biotech R&D, Biotechnology and Biomolecules, Vinlandsleid 12, IS-113 Reykjavík, Iceland; University of Iceland, Department of Food Science, Vinlandsleid 12, IS-113 Reykjavík, Iceland.
Matis ohf. Icelandic Food and Biotech R&D, Biotechnology and Biomolecules, Vinlandsleid 12, IS-113 Reykjavík, Iceland.
Food Chem. 2014 Aug 1;156:234-42. doi: 10.1016/j.foodchem.2014.01.113. Epub 2014 Feb 6.
Lipid deterioration of two lean fish species, saithe (Pollachius virens) and hoki (Macruronus novaezelandiae), during frozen storage at -20 and -30°C (up to 18months) was studied. Lipid composition, lipid oxidation and hydrolysis, and sensory attributes were evaluated on both light and dark muscles of the fish species. Results showed significant lipid deterioration with extended storage time, but lower storage temperature showed significantly more preservative effects. A marked difference was observed between the composition of dark muscle of hoki and saithe. Polyunsaturated fatty acids were the predominant lipids in dark muscle of saithe, while monounsaturated fatty acids were predominant in dark muscle of hoki. Further, the hydrolytic activity differed greatly between dark muscle of hoki and saithe, with significantly lower activity observed in hoki. Present results indicate that both tertiary lipid oxidation and hydrolysis products are appropriate for assessing lipid deterioration of saithe and hoki light muscle during frozen storage.
研究了在-20 和-30°C（长达 18 个月）下冷冻储存两种瘦鱼品种（黑线鳕和鳕鱼）时的脂质恶化情况。对鱼类的浅色和深色肌肉进行了脂质组成、脂质氧化和水解以及感官属性的评估。结果表明，随着储存时间的延长，脂质明显恶化，但较低的储存温度具有更显著的保鲜效果。在鳕鱼和黑线鳕的深色肌肉组成方面观察到明显的差异。多不饱和脂肪酸是黑线鳕深色肌肉中的主要脂质，而单不饱和脂肪酸则是鳕鱼深色肌肉中的主要脂质。此外，鳕鱼和黑线鳕深色肌肉的水解活性差异很大，鳕鱼的水解活性明显较低。目前的结果表明，三级脂质氧化和水解产物都适合评估冷冻储存过程中黑线鳕和鳕鱼浅色肌肉的脂质恶化情况。
