Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants

被引：105

作者：

Yarnpakdee, Suthasinee ^{[1
]}

Benjakul, Soottawat ^{[1
]}

Nalinanon, Sitthipong ^{[2
]}

Kristinsson, Hordur G. ^{[3
]}

机构：

[1] Prince Songkla Univ, Fac Agroind, Dept Food Technol, Hat Yai 90112, Songkhla, Thailand

[2] King Mongkuts Inst Technol Ladkrabang, Fac Agroind, Bangkok 10520, Thailand

[3] Matis Iceland Food & Biotechnol R&D, IS-113 Reykjavik, Iceland

来源：

FOOD CHEMISTRY | 2012年 / 132卷 / 04期

关键词：

Nile tilapia; Lipid oxidation; Fishy odour; Protein hydrolysate; Iced storage; SARDINE SARDINELLA-GIBBOSA; OFF-ODOR; COLORIMETRIC DETERMINATION; VOLATILE COMPOUNDS; ROSEMARY EXTRACT; NON-HEME; IRON; COMPONENTS; TOCOPHEROL; STABILITY;

D O I：

10.1016/j.foodchem.2011.11.139

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Lipid oxidation and fishy odour development in protein hydrolysate from fresh and ice-stored Nile tilapia (Oreochromis niloticus) were investigated. During iced storage of 18 days, heme iron content decreased with a concomitant increase in non-heme iron content (P < 0.05). Peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) values increased. Phospholipid content decreased with a corresponding increase in free fatty acid content. The results suggested that lipid hydrolysis and oxidation took place during storage. When protein hydrolysates were produced from fresh and 18 days ice-stored Nile tilapia muscle, higher lipid oxidation and fishy odour/flavour along with higher amount volatile compounds were obtained in hydrolysate for unfresh sample (P < 0.05). However, the addition of mixed antioxidants during hydrolysis process markedly lowered lipid oxidation, b*, Delta C*, Delta E* values, fishy odour/flavour as well as the formation of volatile compounds in the resulting hydrolysates prepared from both fresh and unfresh samples. Therefore, hydrolysate from Nile tilapia muscle with reduced fishy odour and lighter colour could be prepared by using fresh fish and incorporation of mixed antioxidants during hydrolysis. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1781 / 1788

页数：8

共 35 条

[31] Serum biochemistry, fatty acids, lipid metabolism, antioxidants, and inflammation response were significantly affected by feeding different marine red yeast supplementation in juvenile tilapia (GIFT strain, Oreochromis niloticus) [J].

Liu, Yongqiang ;

Huang, Enhao ;

Li, Ximiao ;

Xie, Yi ;

Meng, Liuqing ;

Liu, Dongsheng ;

Tong, Tong ;

Wang, Jinzi ;

Zhang, Qin .

FRONTIERS IN MARINE SCIENCE, 2024, 11

[32] Influence of a Traditional Herb (Bergenia ciliata) from Darjeeling Himalayas on Lipid Oxidation and Sensorial Quality of Sous-Vide Cooked Tilapia (Oreochromis niloticus) [J].

Karki, Sushant ;

Chowdhury, Supratim ;

Dora, Krushna Chandra ;

Murmu, Prasanta ;

Nath, Swarnadyuti .

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2023, 32 (03) :256-268

[33] Evaluation of the gene expression changes in Nile tilapia (Oreochromis niloticus) as affected by the bio-removal of toxic textile dyes from aqueous solution in small-scale bioreactor [J].

AbdEl-Rahim W.M. ;

Khalil W.K.B. ;

Eshak M.G. .

The Environmentalist, 2010, 30 (3) :242-253

[34] Selenium nanoparticles coated with polysaccharide-protein complexes from abalone viscera improve growth and enhance resistance to diseases and hypoxic stress in juvenile Nile tilapia (Oreochromis niloticus) [J].

Ni, Jing ;

Ren, Lirong ;

Ma, Ying ;

Xiong, Hejian ;

Jian, Wenjie .

FISH & SHELLFISH IMMUNOLOGY, 2023, 134

[35] Hemoglobin-mediated lipid oxidation of protein isolates obtained from cod and haddock white muscle as affected by citric acid, calcium chloride and pH [J].

Vareltzis, Patroklos ;

Hultin, Herbert O. ;

Autio, Wesley R. .

FOOD CHEMISTRY, 2008, 108 (01) :64-74

← 1 2 3 4 →