Original Paper

Journal of the American Oil Chemists' Society

, Volume 90, Issue 3, pp 317-326

Effects of Added Phosphates on Lipid Stability During Salt Curing and Rehydration of Cod (Gadus morhua)

  • Minh Van NguyenAffiliated withFaculty of Food Science and Nutrition, University of IcelandMatís ohf, Icelandic Food and Biotech R&DFaculty of Food Technology, Nha Trang University Email author 
  • , Sigurjon ArasonAffiliated withFaculty of Food Science and Nutrition, University of IcelandMatís ohf, Icelandic Food and Biotech R&D
  • , Gudjon ThorkelssonAffiliated withFaculty of Food Science and Nutrition, University of IcelandMatís ohf, Icelandic Food and Biotech R&D
  • , Agusta GudmundsdottirAffiliated withFaculty of Food Science and Nutrition, University of IcelandScience Institute, University of Iceland
  • , Kristin Anna ThorarinsdottirAffiliated withMarel
  • , Boi Ngoc VuAffiliated withFaculty of Food Technology, Nha Trang University

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Abstract

Effects of added phosphates on retardation of lipid oxidation of salted cod during processing, storage and after rehydration were investigated. Lipid hydrolysis progress and development of color, primary and secondary lipid oxidation products and fluorescence intensities were determined. Added phosphates significantly retarded lipid hydrolysis and lipid oxidation progress, resulting in lower free fatty acid , lipid hydroperoxides (PV), thiobarbituric acid-reactive substances (TBARS) as well as fluorescence intensities (δF or and δF aq). Significant correlation between the lipid oxidation products (PV, TBARS, δF or and δF aq) and yellow/brownish discoloration (b* value) of salted cod was observed. Principal component analysis showed that TBARS, b* value and δF or were the strongest indicators of lipid oxidation during salting and storage.

Keywords

Salted cod Phosphates Storage Lipid oxidation Color Fluorescence