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Lipid oxidation in minced herring (Clupea harengus) during frozen storage. Effect of washing and precooked

Undeland, I., Ekstrand, B., Lingnert, H.
Journal of agricultural and food chemistry 1998 v.46 no.6 pp. 2319-2328
fish products, precooked foods, washing, cooking, duration, temperature, frozen storage, lipid peroxidation, peroxide value, food composition, herring
A 2(3) factorial experimental design was used to investigate the effect of washing in combination with precooking on the oxidative stability of lipids in minced herring (Clupea harengus) at -18 degrees C. The following variables were studied: washing (no, yes), cooking time (38, 54 mm), and cooking temperature (55, 100 degrees C). The responses monitored were peroxide value (PV), absorbance at 234 nm (A234), absorbance at 268 nm (A268), and lipid soluble fluorescent products (FP). A partial least-squares regression analysis (PLS) revealed that the best lipid stability was obtained at minimum cooking time and at lower temperature. On the basis of compositional analyses and in vitro experiments, this finding was proposed to be due to heat inactivation of catalytic enzymes, without simultaneous activation, for example, of hemoproteins. Washing reduced these benefits from precooking by removal of pro-oxidative enzymes and also through a reduction in the amount of antioxidants as well as a relative increase in phospholipids and free fatty acids in the fat.