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Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa)

Lipid and microbial quality of smoked capelin (two groups differing in lipid content) and sardine was studied, with the aim of introducing capelin in the smoked sardine markets. Lipid hydrolysis (phospholipid and free fatty acids) and oxidation index (hydroperoxides and thiobarbituric acid-reactive...

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Autores principales: Cyprian, Odoli O, Van Nguyen, Minh, Sveinsdottir, Kolbrun, Jonsson, Asbjorn, Tomasson, Tumi, Thorkelsson, Gudjon, Arason, Sigurjon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley & Sons, Ltd 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4576964/
https://www.ncbi.nlm.nih.gov/pubmed/26405526
http://dx.doi.org/10.1002/fsn3.233
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author Cyprian, Odoli O
Van Nguyen, Minh
Sveinsdottir, Kolbrun
Jonsson, Asbjorn
Tomasson, Tumi
Thorkelsson, Gudjon
Arason, Sigurjon
author_facet Cyprian, Odoli O
Van Nguyen, Minh
Sveinsdottir, Kolbrun
Jonsson, Asbjorn
Tomasson, Tumi
Thorkelsson, Gudjon
Arason, Sigurjon
author_sort Cyprian, Odoli O
collection PubMed
description Lipid and microbial quality of smoked capelin (two groups differing in lipid content) and sardine was studied, with the aim of introducing capelin in the smoked sardine markets. Lipid hydrolysis (phospholipid and free fatty acids) and oxidation index (hydroperoxides and thiobarbituric acid-reactive substances), fatty acid composition, and total viable count were measured in raw and packaged smoked fish during chilled storage (day 2, 10, 16, 22, 28). Lipid hydrolysis was more pronounced in low lipid capelin, whereas accelerated lipid oxidation occurred in high lipid capelin. Muscle lipid was less stable in sardine than capelin. Essential polyunsaturated fatty acids (eicosapentaenoic acid and docosahexaenoic acid) constituted 12% of fatty acids in capelin and 19% in sardine. Vacuum packaging as well as hot smoking retarded bacterial growth, recording counts of ≤log 5 CFU/g compared to ≥log 7CFU/g in cold smoked air packaged. Smoked low lipid capelin was considered an alternative for introduction in smoked sardine markets.
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spelling pubmed-45769642015-09-24 Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa) Cyprian, Odoli O Van Nguyen, Minh Sveinsdottir, Kolbrun Jonsson, Asbjorn Tomasson, Tumi Thorkelsson, Gudjon Arason, Sigurjon Food Sci Nutr Original Research Lipid and microbial quality of smoked capelin (two groups differing in lipid content) and sardine was studied, with the aim of introducing capelin in the smoked sardine markets. Lipid hydrolysis (phospholipid and free fatty acids) and oxidation index (hydroperoxides and thiobarbituric acid-reactive substances), fatty acid composition, and total viable count were measured in raw and packaged smoked fish during chilled storage (day 2, 10, 16, 22, 28). Lipid hydrolysis was more pronounced in low lipid capelin, whereas accelerated lipid oxidation occurred in high lipid capelin. Muscle lipid was less stable in sardine than capelin. Essential polyunsaturated fatty acids (eicosapentaenoic acid and docosahexaenoic acid) constituted 12% of fatty acids in capelin and 19% in sardine. Vacuum packaging as well as hot smoking retarded bacterial growth, recording counts of ≤log 5 CFU/g compared to ≥log 7CFU/g in cold smoked air packaged. Smoked low lipid capelin was considered an alternative for introduction in smoked sardine markets. John Wiley & Sons, Ltd 2015-09 2015-04-09 /pmc/articles/PMC4576964/ /pubmed/26405526 http://dx.doi.org/10.1002/fsn3.233 Text en © 2015 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. http://creativecommons.org/licenses/by/4.0/ This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Cyprian, Odoli O
Van Nguyen, Minh
Sveinsdottir, Kolbrun
Jonsson, Asbjorn
Tomasson, Tumi
Thorkelsson, Gudjon
Arason, Sigurjon
Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa)
title Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa)
title_full Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa)
title_fullStr Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa)
title_full_unstemmed Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa)
title_short Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa)
title_sort influence of smoking and packaging methods on lipid stability and microbial quality of capelin (mallotus villosus) and sardine (sardinella gibossa)
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4576964/
https://www.ncbi.nlm.nih.gov/pubmed/26405526
http://dx.doi.org/10.1002/fsn3.233
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