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 Nguyen
  • Sigurjon Arason
  • Gudjon Thorkelsson
  • Agusta Gudmundsdottir
  • Kristin Anna Thorarinsdottir
  • Boi Ngoc Vu
Original Paper

DOI: 10.1007/s11746-012-2175-y

Cite this article as:
Nguyen, M.V., Arason, S., Thorkelsson, G. et al. J Am Oil Chem Soc (2013) 90: 317. doi:10.1007/s11746-012-2175-y

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 (δFor and δFaq). Significant correlation between the lipid oxidation products (PV, TBARS, δFor and δFaq) and yellow/brownish discoloration (b* value) of salted cod was observed. Principal component analysis showed that TBARS, b* value and δFor were the strongest indicators of lipid oxidation during salting and storage.

Keywords

Salted cod Phosphates Storage Lipid oxidation Color Fluorescence 

Copyright information

© AOCS 2012

Authors and Affiliations

  • Minh Van Nguyen
    • 1
    • 2
    • 3
  • Sigurjon Arason
    • 1
    • 2
  • Gudjon Thorkelsson
    • 1
    • 2
  • Agusta Gudmundsdottir
    • 1
    • 4
  • Kristin Anna Thorarinsdottir
    • 5
  • Boi Ngoc Vu
    • 3
  1. 1.Faculty of Food Science and NutritionUniversity of IcelandReykjavikIceland
  2. 2.Matís ohf, Icelandic Food and Biotech R&DReykjavikIceland
  3. 3.Faculty of Food TechnologyNha Trang UniversityNha TrangVietnam
  4. 4.Science InstituteUniversity of IcelandReykjavikIceland
  5. 5.MarelGardabaerIceland

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