Ripening of salted anchovy (Engraulis anchoita): Development of lipid oxidation, colour and other sensorial characteristics

Autores
Czerner, Marina; Tomás, Mabel Cristina; Yeannes, Maria Isabel
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BACKGROUND: Changes in lipids are in general associated with quality deterioration, though earlier studies in anchovy indicate that the volatile compounds of importance to the characteristic flavour could be generated by lipid oxidation. The aim of the present paper was to study the changes in the fatty acid composition and the lipid oxidation of Engraulis anchoita during ripening and their relationship with the development of the typical sensorial characteristics. RESULTS: As a result of ripening, polyunsaturated fatty acids decrease from 4.27 to 2.42 and 2.00 g kg−1 fatty acids in gutted fish and fillet, respectively. The most affected class of fatty acids was the n-3 fatty acids, especially docosahexaenoic acid. Moreover, saturated fatty acids were the most stable to the process. 2-Thiobarbituric acid reactive substances (TBARS) increased throughout ripening, and the use of fillets instead of gutted fish reduced this value. The a* value was the parameter most modified, showing a marked increase which correlates with the acquisition of a uniform pink colour. Sensory analysis did not show development of off-odour or undesirable changes in colour during ripening. CONCLUSION: As a result of ripening, the fatty acid profile was modified and an increment of TBARS was observed. However, these changes did not lead to deterioration in the quality of the product.
Fil: Czerner, Marina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
COLOUR
FATTY ACID PROFILE
LIPID OXIDATION
RIPENED ANCHOVY
SENSORIAL ASSESSMENT
TBARS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/135527
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/135527
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Ripening of salted anchovy (Engraulis anchoita): Development of lipid oxidation, colour and other sensorial characteristicsCzerner, MarinaTomás, Mabel CristinaYeannes, Maria IsabelCOLOURFATTY ACID PROFILELIPID OXIDATIONRIPENED ANCHOVYSENSORIAL ASSESSMENTTBARShttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2BACKGROUND: Changes in lipids are in general associated with quality deterioration, though earlier studies in anchovy indicate that the volatile compounds of importance to the characteristic flavour could be generated by lipid oxidation. The aim of the present paper was to study the changes in the fatty acid composition and the lipid oxidation of Engraulis anchoita during ripening and their relationship with the development of the typical sensorial characteristics. RESULTS: As a result of ripening, polyunsaturated fatty acids decrease from 4.27 to 2.42 and 2.00 g kg−1 fatty acids in gutted fish and fillet, respectively. The most affected class of fatty acids was the n-3 fatty acids, especially docosahexaenoic acid. Moreover, saturated fatty acids were the most stable to the process. 2-Thiobarbituric acid reactive substances (TBARS) increased throughout ripening, and the use of fillets instead of gutted fish reduced this value. The a* value was the parameter most modified, showing a marked increase which correlates with the acquisition of a uniform pink colour. Sensory analysis did not show development of off-odour or undesirable changes in colour during ripening. CONCLUSION: As a result of ripening, the fatty acid profile was modified and an increment of TBARS was observed. However, these changes did not lead to deterioration in the quality of the product.Fil: Czerner, Marina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaJohn Wiley & Sons Ltd2010-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/135527Czerner, Marina; Tomás, Mabel Cristina; Yeannes, Maria Isabel; Ripening of salted anchovy (Engraulis anchoita): Development of lipid oxidation, colour and other sensorial characteristics; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 91; 4; 8-2010; 609-6150022-51421097-0010CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/jsfa.4221info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.4221info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:53:16Zoai:ri.conicet.gov.ar:11336/135527instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:53:16.47CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Ripening of salted anchovy (Engraulis anchoita): Development of lipid oxidation, colour and other sensorial characteristics
title Ripening of salted anchovy (Engraulis anchoita): Development of lipid oxidation, colour and other sensorial characteristics
spellingShingle Ripening of salted anchovy (Engraulis anchoita): Development of lipid oxidation, colour and other sensorial characteristics
Czerner, Marina
COLOUR
FATTY ACID PROFILE
LIPID OXIDATION
RIPENED ANCHOVY
SENSORIAL ASSESSMENT
TBARS
title_short Ripening of salted anchovy (Engraulis anchoita): Development of lipid oxidation, colour and other sensorial characteristics
title_full Ripening of salted anchovy (Engraulis anchoita): Development of lipid oxidation, colour and other sensorial characteristics
title_fullStr Ripening of salted anchovy (Engraulis anchoita): Development of lipid oxidation, colour and other sensorial characteristics
title_full_unstemmed Ripening of salted anchovy (Engraulis anchoita): Development of lipid oxidation, colour and other sensorial characteristics
title_sort Ripening of salted anchovy (Engraulis anchoita): Development of lipid oxidation, colour and other sensorial characteristics
dc.creator.none.fl_str_mv Czerner, Marina
Tomás, Mabel Cristina
Yeannes, Maria Isabel
author Czerner, Marina
author_facet Czerner, Marina
Tomás, Mabel Cristina
Yeannes, Maria Isabel
author_role author
author2 Tomás, Mabel Cristina
Yeannes, Maria Isabel
author2_role author
author
dc.subject.none.fl_str_mv COLOUR
FATTY ACID PROFILE
LIPID OXIDATION
RIPENED ANCHOVY
SENSORIAL ASSESSMENT
TBARS
topic COLOUR
FATTY ACID PROFILE
LIPID OXIDATION
RIPENED ANCHOVY
SENSORIAL ASSESSMENT
TBARS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv BACKGROUND: Changes in lipids are in general associated with quality deterioration, though earlier studies in anchovy indicate that the volatile compounds of importance to the characteristic flavour could be generated by lipid oxidation. The aim of the present paper was to study the changes in the fatty acid composition and the lipid oxidation of Engraulis anchoita during ripening and their relationship with the development of the typical sensorial characteristics. RESULTS: As a result of ripening, polyunsaturated fatty acids decrease from 4.27 to 2.42 and 2.00 g kg−1 fatty acids in gutted fish and fillet, respectively. The most affected class of fatty acids was the n-3 fatty acids, especially docosahexaenoic acid. Moreover, saturated fatty acids were the most stable to the process. 2-Thiobarbituric acid reactive substances (TBARS) increased throughout ripening, and the use of fillets instead of gutted fish reduced this value. The a* value was the parameter most modified, showing a marked increase which correlates with the acquisition of a uniform pink colour. Sensory analysis did not show development of off-odour or undesirable changes in colour during ripening. CONCLUSION: As a result of ripening, the fatty acid profile was modified and an increment of TBARS was observed. However, these changes did not lead to deterioration in the quality of the product.
Fil: Czerner, Marina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description BACKGROUND: Changes in lipids are in general associated with quality deterioration, though earlier studies in anchovy indicate that the volatile compounds of importance to the characteristic flavour could be generated by lipid oxidation. The aim of the present paper was to study the changes in the fatty acid composition and the lipid oxidation of Engraulis anchoita during ripening and their relationship with the development of the typical sensorial characteristics. RESULTS: As a result of ripening, polyunsaturated fatty acids decrease from 4.27 to 2.42 and 2.00 g kg−1 fatty acids in gutted fish and fillet, respectively. The most affected class of fatty acids was the n-3 fatty acids, especially docosahexaenoic acid. Moreover, saturated fatty acids were the most stable to the process. 2-Thiobarbituric acid reactive substances (TBARS) increased throughout ripening, and the use of fillets instead of gutted fish reduced this value. The a* value was the parameter most modified, showing a marked increase which correlates with the acquisition of a uniform pink colour. Sensory analysis did not show development of off-odour or undesirable changes in colour during ripening. CONCLUSION: As a result of ripening, the fatty acid profile was modified and an increment of TBARS was observed. However, these changes did not lead to deterioration in the quality of the product.
publishDate 2010
dc.date.none.fl_str_mv 2010-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/135527
Czerner, Marina; Tomás, Mabel Cristina; Yeannes, Maria Isabel; Ripening of salted anchovy (Engraulis anchoita): Development of lipid oxidation, colour and other sensorial characteristics; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 91; 4; 8-2010; 609-615
0022-5142
1097-0010
CONICET Digital
CONICET
url http://hdl.handle.net/11336/135527
identifier_str_mv Czerner, Marina; Tomás, Mabel Cristina; Yeannes, Maria Isabel; Ripening of salted anchovy (Engraulis anchoita): Development of lipid oxidation, colour and other sensorial characteristics; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 91; 4; 8-2010; 609-615
0022-5142
1097-0010
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/jsfa.4221
info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.4221
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons Ltd
publisher.none.fl_str_mv John Wiley & Sons Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269212824829952
score 13.13397

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