Effect of smoking and refrigeration on lipid oxidation of Clupea harengus: A fish commonly consumed in Cameroon

Changes in lipids of herring (Clupea harengus) muscle during different smoking methods and 9 days of refrigeration at 4°C were investigated. The proximate analysis of raw herring revealed that the total lipid, the total protein content and the crude ash were 10.20%, 69.43%, and 19.42%, respectively....

Descripción completa

Detalles Bibliográficos
Autores principales: Tenyang, Noel, Tiencheu, Bernard, Womeni, Hilaire Macaire
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849895/
https://www.ncbi.nlm.nih.gov/pubmed/29564114
http://dx.doi.org/10.1002/fsn3.575
_version_ 1783306128843603968
author Tenyang, Noel
Tiencheu, Bernard
Womeni, Hilaire Macaire
author_facet Tenyang, Noel
Tiencheu, Bernard
Womeni, Hilaire Macaire
author_sort Tenyang, Noel
collection PubMed
description Changes in lipids of herring (Clupea harengus) muscle during different smoking methods and 9 days of refrigeration at 4°C were investigated. The proximate analysis of raw herring revealed that the total lipid, the total protein content and the crude ash were 10.20%, 69.43%, and 19.42%, respectively. The results also indicated that during all processing free fatty acids (FFAs) and peroxide value (PV) increased, whereas iodine value (IV) and total triglycerides decreased. The change were more significantly (p < .05) during unbleached + hot smoking and refrigeration at more than 6 days. All these modification decrease the nutritional value of herring. Bleaching combined to smoking and refrigeration at <6 days had more desire effect on lipid oxidation of herring compared to other treatments. The fish obtained in these conditions are more suitable for feeding heath nutrition.
format Online
Article
Text
id pubmed-5849895
institution National Center for Biotechnology Information
language English
publishDate 2017
publisher John Wiley and Sons Inc.
record_format MEDLINE/PubMed
spelling pubmed-58498952018-03-21 Effect of smoking and refrigeration on lipid oxidation of Clupea harengus: A fish commonly consumed in Cameroon Tenyang, Noel Tiencheu, Bernard Womeni, Hilaire Macaire Food Sci Nutr Original Research Changes in lipids of herring (Clupea harengus) muscle during different smoking methods and 9 days of refrigeration at 4°C were investigated. The proximate analysis of raw herring revealed that the total lipid, the total protein content and the crude ash were 10.20%, 69.43%, and 19.42%, respectively. The results also indicated that during all processing free fatty acids (FFAs) and peroxide value (PV) increased, whereas iodine value (IV) and total triglycerides decreased. The change were more significantly (p < .05) during unbleached + hot smoking and refrigeration at more than 6 days. All these modification decrease the nutritional value of herring. Bleaching combined to smoking and refrigeration at <6 days had more desire effect on lipid oxidation of herring compared to other treatments. The fish obtained in these conditions are more suitable for feeding heath nutrition. John Wiley and Sons Inc. 2017-12-21 /pmc/articles/PMC5849895/ /pubmed/29564114 http://dx.doi.org/10.1002/fsn3.575 Text en © 2017 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Tenyang, Noel
Tiencheu, Bernard
Womeni, Hilaire Macaire
Effect of smoking and refrigeration on lipid oxidation of Clupea harengus: A fish commonly consumed in Cameroon
title Effect of smoking and refrigeration on lipid oxidation of Clupea harengus: A fish commonly consumed in Cameroon
title_full Effect of smoking and refrigeration on lipid oxidation of Clupea harengus: A fish commonly consumed in Cameroon
title_fullStr Effect of smoking and refrigeration on lipid oxidation of Clupea harengus: A fish commonly consumed in Cameroon
title_full_unstemmed Effect of smoking and refrigeration on lipid oxidation of Clupea harengus: A fish commonly consumed in Cameroon
title_short Effect of smoking and refrigeration on lipid oxidation of Clupea harengus: A fish commonly consumed in Cameroon
title_sort effect of smoking and refrigeration on lipid oxidation of clupea harengus: a fish commonly consumed in cameroon
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849895/
https://www.ncbi.nlm.nih.gov/pubmed/29564114
http://dx.doi.org/10.1002/fsn3.575
work_keys_str_mv AT tenyangnoel effectofsmokingandrefrigerationonlipidoxidationofclupeaharengusafishcommonlyconsumedincameroon
AT tiencheubernard effectofsmokingandrefrigerationonlipidoxidationofclupeaharengusafishcommonlyconsumedincameroon
AT womenihilairemacaire effectofsmokingandrefrigerationonlipidoxidationofclupeaharengusafishcommonlyconsumedincameroon

Ejemplares similares