PMID- 10552499
OWN - NLM
STAT- MEDLINE
DCOM- 20000818
LR  - 20190723
IS  - 0021-8561 (Print)
IS  - 0021-8561 (Linking)
VI  - 47
IP  - 5
DP  - 1999 May
TI  - Lipid oxidation in fillets of herring (Clupea harengus) during frozen storage. 
      Influence of prefreezing storage.
PG  - 2075-81
AB  - Fillets of herring (Clupea harengus) were kept on ice for 0, 3, 6, and 9 days 
      prior to storage at -18 degrees C for 0, 21, 42, 63, and 84 days. At each storage 
      point, peroxide value (PV), absorbance at 268 nm (A(268)), fluorescent products 
      (FP), alpha-tocopherol, glutathione peroxidase (GSH-px) activity, and ascorbic 
      acid were measured. As shown by regression analyses, samples held for 6 days on 
      ice formed oxidation products at the highest rate during frozen storage, followed 
      by, for PV and FP, the 9-day samples. These data indicate that severe changes 
      that negatively affect the oxidation process took place in the herring muscle 
      between 3 and 6 days after catch. Both the initial antioxidant levels and the 
      rate of antioxidant loss at -18 degrees C decreased with increased prefreezing 
      holding time, the latter being most obvious for GSH-px activity and ascorbic 
      acid. alpha-Tocopherol showed the largest losses and had disappeared entirely 
      from the 6- and 9-day samples at the end of the frozen storage. Partial 
      least-squares regression analysis of the data showed that ice storage had a 
      greater effect than frozen storage on changes in PV, A(268), FP, 
      alpha-tocopherol, and ascorbic acid. For GSH-px activity, frozen storage had the 
      greatest effect.
FAU - Undeland, I
AU  - Undeland I
AD  - SIK-The Swedish Institute for Food and Biotechnology, Goteborg.
FAU - Lingnert, H
AU  - Lingnert H
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - United States
TA  - J Agric Food Chem
JT  - Journal of agricultural and food chemistry
JID - 0374755
RN  - 0 (Dietary Fats)
RN  - 0 (Lipid Peroxides)
RN  - 1406-18-4 (Vitamin E)
RN  - EC 1.11.1.9 (Glutathione Peroxidase)
RN  - PQ6CK8PD0R (Ascorbic Acid)
SB  - IM
MH  - Animals
MH  - Ascorbic Acid/analysis
MH  - *Dietary Fats
MH  - Fishes
MH  - *Food Handling
MH  - Freezing
MH  - Glutathione Peroxidase/analysis
MH  - Lipid Peroxidation
MH  - Lipid Peroxides/*analysis
MH  - Meat/*analysis
MH  - Regression Analysis
MH  - Time Factors
MH  - Vitamin E/analysis
EDAT- 1999/12/20 09:00
MHDA- 2000/08/29 11:01
CRDT- 1999/12/20 09:00
PHST- 1999/12/20 09:00 [pubmed]
PHST- 2000/08/29 11:01 [medline]
PHST- 1999/12/20 09:00 [entrez]
AID - jf980944w [pii]
AID - 10.1021/jf980944w [doi]
PST - ppublish
SO  - J Agric Food Chem. 1999 May;47(5):2075-81. doi: 10.1021/jf980944w.