PMID- 10563927
OWN - NLM
STAT- MEDLINE
DCOM- 20000912
LR  - 20190723
IS  - 0021-8561 (Print)
IS  - 0021-8561 (Linking)
VI  - 47
IP  - 2
DP  - 1999 Feb
TI  - Lipid oxidation in fillets of herring (Clupea harengus) during ice storage.
PG  - 524-32
AB  - The influence of ice storage on lipid oxidation, odor, antioxidants, 
      water-soluble catalysts, and microorganisms was investigated in fillets of 
      herring (Clupea harengus) during 15 days. Based on linear regression analyses of 
      the data, significant rises (p </= 0.05) in lipid oxidation products were seen 
      after 2-3 days and in "rancid" odor after 2.5 days. Peroxide value (PV), 
      fluorescent product (FP), and ascorbic acid analyses were the chemical measures 
      most strongly correlated to "rancid" odor (r = 0.97). Antioxidants decreased in 
      the following order: alpha-tocopherol > ascorbic acid > glutathione peroxidase 
      (GSH-px); however, GSH-px correlated best to the development of lipid oxidation 
      products (r(mean) = -0.96). The activity of aqueous pro-oxidants, which were 
      enzymatic in nature to a great extent, had decreased by 75% at day 15. No 
      significant increase in total bacteria was seen until after 7 days. There were 
      major local differences in both composition and stability throughout the fillet. 
      Oxidation proceeded most rapidly in the tissue right under the skin, probably 
      explained by its high initial pro-oxidative activity.
FAU - Undeland, I
AU  - Undeland I
AD  - SIK, The Swedish Institute for Food and Biotechnology, Goteborg, Sweden. 
      ingrid.undeland@sik.se
FAU - Hall, G
AU  - Hall G
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 (Antioxidants)
RN  - 0 (Ice)
RN  - 0 (Lipids)
SB  - IM
MH  - Animals
MH  - Antioxidants/analysis
MH  - Fishes/*metabolism
MH  - Food Preservation
MH  - Ice
MH  - Lipids/*chemistry
MH  - Meat/*analysis/microbiology
MH  - Oxidation-Reduction
MH  - Spectrophotometry, Infrared
MH  - Taste
EDAT- 1999/11/24 09:00
MHDA- 2000/09/19 11:01
CRDT- 1999/11/24 09:00
PHST- 1999/11/24 09:00 [pubmed]
PHST- 2000/09/19 11:01 [medline]
PHST- 1999/11/24 09:00 [entrez]
AID - jf9807871 [pii]
AID - 10.1021/jf9807871 [doi]
PST - ppublish
SO  - J Agric Food Chem. 1999 Feb;47(2):524-32. doi: 10.1021/jf9807871.