Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle

Autores
Agustinelli, Silvina Paola; Yeannes, Maria Isabel
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of the present work was to analyze the effect of frozen storage on biochemical characteristics in mackerel (Scomber japonicus). Fresh mackerel captured from Southwest Atlantic Ocean was frozen and then stored at -19 ± 1 ºC for one year. Biochemical analyses were done at established sampling times: total volatile basic nitrogen (TVB-N), fatty acid profile, thiobarbituric acid values (TBA-RS) and colour determinations. After twelve months TVB-N increase correlated (R2 : 0.888) with storage time indicating the effect of enzymatic activity. Lipid content presented high degree of unsaturation, EPA (eicosapentaenoic acid; C20:5 -3) and DHA (docosahexaenoic acid; C22:6 -3) acids prevail among total -3 acids. During frozen storage, polyunsaturated fatty acids, -3 and Polyene Index (EPA + DHA ⁄ C16) contents decreased. Frozen storage of whole mackerel caused important changes in fatty acid composition simultaneously with an increase in lipid oxidation in fillets, measured as TBA-RS. Dark muscle was more sensitive to lipid oxidation than the light muscle. Color analysis showed that L* value was the parameter which presented more changes during frozen storage indicating loss of lightness in the dorsal and ventral fish fillet areas. The increase in b* value on the ventral zone indicated the presence of yellow pigments as result of lipid oxidation. Although the frozen storage technique represents important changes in mackerel samples, the high values of PUFA in muscle are still high over other fish species making mackerel an important nutritional resource.
Fil: Agustinelli, Silvina Paola. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Materia
SCOMBER JAPONICUS
FROZEN STORAGE
DARK MUSCLE
LIGHT MUSCLE
OXIDATIVE RANCIDITY
VOLATILE BASES NITROGEN
COLOUR
FATTY ACID PROFILE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/180587
Acceder
id CONICETDig_79b26f91aa4aeec61338eaed1878110d
oai_identifier_str oai:ri.conicet.gov.ar:11336/180587
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) MuscleAgustinelli, Silvina PaolaYeannes, Maria IsabelSCOMBER JAPONICUSFROZEN STORAGEDARK MUSCLELIGHT MUSCLEOXIDATIVE RANCIDITYVOLATILE BASES NITROGENCOLOURFATTY ACID PROFILEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of the present work was to analyze the effect of frozen storage on biochemical characteristics in mackerel (Scomber japonicus). Fresh mackerel captured from Southwest Atlantic Ocean was frozen and then stored at -19 ± 1 ºC for one year. Biochemical analyses were done at established sampling times: total volatile basic nitrogen (TVB-N), fatty acid profile, thiobarbituric acid values (TBA-RS) and colour determinations. After twelve months TVB-N increase correlated (R2 : 0.888) with storage time indicating the effect of enzymatic activity. Lipid content presented high degree of unsaturation, EPA (eicosapentaenoic acid; C20:5 -3) and DHA (docosahexaenoic acid; C22:6 -3) acids prevail among total -3 acids. During frozen storage, polyunsaturated fatty acids, -3 and Polyene Index (EPA + DHA ⁄ C16) contents decreased. Frozen storage of whole mackerel caused important changes in fatty acid composition simultaneously with an increase in lipid oxidation in fillets, measured as TBA-RS. Dark muscle was more sensitive to lipid oxidation than the light muscle. Color analysis showed that L* value was the parameter which presented more changes during frozen storage indicating loss of lightness in the dorsal and ventral fish fillet areas. The increase in b* value on the ventral zone indicated the presence of yellow pigments as result of lipid oxidation. Although the frozen storage technique represents important changes in mackerel samples, the high values of PUFA in muscle are still high over other fish species making mackerel an important nutritional resource.Fil: Agustinelli, Silvina Paola. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaCanadian Center of Science and Education2014-12-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/180587Agustinelli, Silvina Paola; Yeannes, Maria Isabel; Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle; Canadian Center of Science and Education; Journal of Food Research; 21; 16-12-2014; 135-1471927-08871927-0895CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.ccsenet.org/journal/index.php/jfr/article/view/41336info:eu-repo/semantics/altIdentifier/doi/10.5539/jfr.v4n1p135info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:37:53Zoai:ri.conicet.gov.ar:11336/180587instacron: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:34982025-09-29 09:37:53.998CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle
title Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle
spellingShingle Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle
Agustinelli, Silvina Paola
SCOMBER JAPONICUS
FROZEN STORAGE
DARK MUSCLE
LIGHT MUSCLE
OXIDATIVE RANCIDITY
VOLATILE BASES NITROGEN
COLOUR
FATTY ACID PROFILE
title_short Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle
title_full Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle
title_fullStr Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle
title_full_unstemmed Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle
title_sort Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle
dc.creator.none.fl_str_mv Agustinelli, Silvina Paola
Yeannes, Maria Isabel
author Agustinelli, Silvina Paola
author_facet Agustinelli, Silvina Paola
Yeannes, Maria Isabel
author_role author
author2 Yeannes, Maria Isabel
author2_role author
dc.subject.none.fl_str_mv SCOMBER JAPONICUS
FROZEN STORAGE
DARK MUSCLE
LIGHT MUSCLE
OXIDATIVE RANCIDITY
VOLATILE BASES NITROGEN
COLOUR
FATTY ACID PROFILE
topic SCOMBER JAPONICUS
FROZEN STORAGE
DARK MUSCLE
LIGHT MUSCLE
OXIDATIVE RANCIDITY
VOLATILE BASES NITROGEN
COLOUR
FATTY ACID PROFILE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of the present work was to analyze the effect of frozen storage on biochemical characteristics in mackerel (Scomber japonicus). Fresh mackerel captured from Southwest Atlantic Ocean was frozen and then stored at -19 ± 1 ºC for one year. Biochemical analyses were done at established sampling times: total volatile basic nitrogen (TVB-N), fatty acid profile, thiobarbituric acid values (TBA-RS) and colour determinations. After twelve months TVB-N increase correlated (R2 : 0.888) with storage time indicating the effect of enzymatic activity. Lipid content presented high degree of unsaturation, EPA (eicosapentaenoic acid; C20:5 -3) and DHA (docosahexaenoic acid; C22:6 -3) acids prevail among total -3 acids. During frozen storage, polyunsaturated fatty acids, -3 and Polyene Index (EPA + DHA ⁄ C16) contents decreased. Frozen storage of whole mackerel caused important changes in fatty acid composition simultaneously with an increase in lipid oxidation in fillets, measured as TBA-RS. Dark muscle was more sensitive to lipid oxidation than the light muscle. Color analysis showed that L* value was the parameter which presented more changes during frozen storage indicating loss of lightness in the dorsal and ventral fish fillet areas. The increase in b* value on the ventral zone indicated the presence of yellow pigments as result of lipid oxidation. Although the frozen storage technique represents important changes in mackerel samples, the high values of PUFA in muscle are still high over other fish species making mackerel an important nutritional resource.
Fil: Agustinelli, Silvina Paola. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Yeannes, Maria Isabel. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Preservación y Calidad de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
description The aim of the present work was to analyze the effect of frozen storage on biochemical characteristics in mackerel (Scomber japonicus). Fresh mackerel captured from Southwest Atlantic Ocean was frozen and then stored at -19 ± 1 ºC for one year. Biochemical analyses were done at established sampling times: total volatile basic nitrogen (TVB-N), fatty acid profile, thiobarbituric acid values (TBA-RS) and colour determinations. After twelve months TVB-N increase correlated (R2 : 0.888) with storage time indicating the effect of enzymatic activity. Lipid content presented high degree of unsaturation, EPA (eicosapentaenoic acid; C20:5 -3) and DHA (docosahexaenoic acid; C22:6 -3) acids prevail among total -3 acids. During frozen storage, polyunsaturated fatty acids, -3 and Polyene Index (EPA + DHA ⁄ C16) contents decreased. Frozen storage of whole mackerel caused important changes in fatty acid composition simultaneously with an increase in lipid oxidation in fillets, measured as TBA-RS. Dark muscle was more sensitive to lipid oxidation than the light muscle. Color analysis showed that L* value was the parameter which presented more changes during frozen storage indicating loss of lightness in the dorsal and ventral fish fillet areas. The increase in b* value on the ventral zone indicated the presence of yellow pigments as result of lipid oxidation. Although the frozen storage technique represents important changes in mackerel samples, the high values of PUFA in muscle are still high over other fish species making mackerel an important nutritional resource.
publishDate 2014
dc.date.none.fl_str_mv 2014-12-16
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/11336/180587
Agustinelli, Silvina Paola; Yeannes, Maria Isabel; Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle; Canadian Center of Science and Education; Journal of Food Research; 21; 16-12-2014; 135-147
1927-0887
1927-0895
CONICET Digital
CONICET
url http://hdl.handle.net/11336/180587
identifier_str_mv Agustinelli, Silvina Paola; Yeannes, Maria Isabel; Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle; Canadian Center of Science and Education; Journal of Food Research; 21; 16-12-2014; 135-147
1927-0887
1927-0895
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://www.ccsenet.org/journal/index.php/jfr/article/view/41336
info:eu-repo/semantics/altIdentifier/doi/10.5539/jfr.v4n1p135
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Canadian Center of Science and Education
publisher.none.fl_str_mv Canadian Center of Science and Education
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_ 1844613195655806976
score 13.070432

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