Effect of vacuum‐packaging on the changes of Russian sturgeon muscle lipids during frozen storage
Identifieur interne : 001118 ( Istex/Curation ); précédent : 001117; suivant : 001119Effect of vacuum‐packaging on the changes of Russian sturgeon muscle lipids during frozen storage
Auteurs : Dessislav Balev [Bulgarie] ; Galin Ivanov [Bulgarie] ; Stefan Dragoev [Bulgarie] ; Hristo Nikolov [Bulgarie]Source :
- European Journal of Lipid Science and Technology [ 1438-7697 ] ; 2011-11.
Descripteurs français
- Wicri :
- topic : Poisson.
English descriptors
Abstract
The changes in fatty acid composition, non‐polar (triglycerols) and polar lipids (phospholipids), total free fatty acids and total cholesterol of Russian sturgeon (Acipenser gueldenstaedtii) were studied during 360 days of storage at −18°C. It was established that total neutral lipids and phospholipids content decreased and total free fatty acids concentration increased significantly during the frozen storage. Lower non‐polar and polar lipids content and higher free fatty acids concentration of vacuum‐packaged samples in comparison with air‐packaged samples were found. The changes in total cholesterol concentration and phospholipid classes of frozen stored sturgeon were not influenced by the frozen storage period and the type of packaging. It was established that the sturgeon polar lipids consisted mainly of phosphatidylcholine – 54.98 ± 0.85%, phosphatidylethanolamine – 28.42 ± 0.61%, and phosphatidylserine – 8.64 ± 0.45%. The increase of the total free fatty acids concentration was associated with the free n − 3 PUFA accumulation as a result of hydrolysis of non‐polar and polar lipids. During the frozen storage DHA percentage of non‐polar lipids and phospholipids decreased approximately 3 and 1.75%, respectively. After 360 days of storage at −18°C the n − 3/n − 6 PUFA ratio of total lipids decreased 4.9%.
Url:
DOI: 10.1002/ejlt.201000494
Links toward previous steps (curation, corpus...)
- to stream Istex, to step Corpus: Pour aller vers cette notice dans l'étape Curation :001120
Links to Exploration step
ISTEX:B9F848F1A0E185B3112D2B35B9076BBBD322C54ELe document en format XML
<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">Effect of vacuum‐packaging on the changes of Russian sturgeon muscle lipids during frozen storage</title>
<author><name sortKey="Balev, Dessislav" sort="Balev, Dessislav" uniqKey="Balev D" first="Dessislav" last="Balev">Dessislav Balev</name>
<affiliation wicri:level="1"><mods:affiliation>Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria</mods:affiliation>
<country xml:lang="fr">Bulgarie</country>
<wicri:regionArea>Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, Plovdiv</wicri:regionArea>
</affiliation>
</author>
<author><name sortKey="Ivanov, Galin" sort="Ivanov, Galin" uniqKey="Ivanov G" first="Galin" last="Ivanov">Galin Ivanov</name>
<affiliation wicri:level="1"><mods:affiliation>Department of Food Preservation and Refrigeration Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria</mods:affiliation>
<country xml:lang="fr">Bulgarie</country>
<wicri:regionArea>Department of Food Preservation and Refrigeration Technology, Technological Faculty, University of Food Technologies, Plovdiv</wicri:regionArea>
</affiliation>
<affiliation><mods:affiliation>Department of Food Preservation and Refrigeration Technology, Technological Faculty, University of Food Technologies, 26 Maritza blvd, BG‐4002 Plovdiv, Bulgaria Fax: 35932644102</mods:affiliation>
<wicri:noCountry code="subField">35932644102</wicri:noCountry>
</affiliation>
</author>
<author><name sortKey="Dragoev, Stefan" sort="Dragoev, Stefan" uniqKey="Dragoev S" first="Stefan" last="Dragoev">Stefan Dragoev</name>
<affiliation wicri:level="1"><mods:affiliation>Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria</mods:affiliation>
<country xml:lang="fr">Bulgarie</country>
<wicri:regionArea>Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, Plovdiv</wicri:regionArea>
</affiliation>
</author>
<author><name sortKey="Nikolov, Hristo" sort="Nikolov, Hristo" uniqKey="Nikolov H" first="Hristo" last="Nikolov">Hristo Nikolov</name>
<affiliation wicri:level="1"><mods:affiliation>Department of Food Preservation and Refrigeration Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria</mods:affiliation>
<country xml:lang="fr">Bulgarie</country>
<wicri:regionArea>Department of Food Preservation and Refrigeration Technology, Technological Faculty, University of Food Technologies, Plovdiv</wicri:regionArea>
</affiliation>
</author>
</titleStmt>
<publicationStmt><idno type="wicri:source">ISTEX</idno>
<idno type="RBID">ISTEX:B9F848F1A0E185B3112D2B35B9076BBBD322C54E</idno>
<date when="2011" year="2011">2011</date>
<idno type="doi">10.1002/ejlt.201000494</idno>
<idno type="url">https://api.istex.fr/document/B9F848F1A0E185B3112D2B35B9076BBBD322C54E/fulltext/pdf</idno>
<idno type="wicri:Area/Istex/Corpus">001120</idno>
<idno type="wicri:explorRef" wicri:stream="Istex" wicri:step="Corpus" wicri:corpus="ISTEX">001120</idno>
<idno type="wicri:Area/Istex/Curation">001118</idno>
</publicationStmt>
<sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">Effect of vacuum‐packaging on the changes of Russian sturgeon muscle lipids during frozen storage</title>
<author><name sortKey="Balev, Dessislav" sort="Balev, Dessislav" uniqKey="Balev D" first="Dessislav" last="Balev">Dessislav Balev</name>
<affiliation wicri:level="1"><mods:affiliation>Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria</mods:affiliation>
<country xml:lang="fr">Bulgarie</country>
<wicri:regionArea>Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, Plovdiv</wicri:regionArea>
</affiliation>
</author>
<author><name sortKey="Ivanov, Galin" sort="Ivanov, Galin" uniqKey="Ivanov G" first="Galin" last="Ivanov">Galin Ivanov</name>
<affiliation wicri:level="1"><mods:affiliation>Department of Food Preservation and Refrigeration Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria</mods:affiliation>
<country xml:lang="fr">Bulgarie</country>
<wicri:regionArea>Department of Food Preservation and Refrigeration Technology, Technological Faculty, University of Food Technologies, Plovdiv</wicri:regionArea>
</affiliation>
<affiliation><mods:affiliation>Department of Food Preservation and Refrigeration Technology, Technological Faculty, University of Food Technologies, 26 Maritza blvd, BG‐4002 Plovdiv, Bulgaria Fax: 35932644102</mods:affiliation>
</affiliation>
</author>
<author><name sortKey="Dragoev, Stefan" sort="Dragoev, Stefan" uniqKey="Dragoev S" first="Stefan" last="Dragoev">Stefan Dragoev</name>
<affiliation wicri:level="1"><mods:affiliation>Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria</mods:affiliation>
<country xml:lang="fr">Bulgarie</country>
<wicri:regionArea>Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, Plovdiv</wicri:regionArea>
</affiliation>
</author>
<author><name sortKey="Nikolov, Hristo" sort="Nikolov, Hristo" uniqKey="Nikolov H" first="Hristo" last="Nikolov">Hristo Nikolov</name>
<affiliation wicri:level="1"><mods:affiliation>Department of Food Preservation and Refrigeration Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria</mods:affiliation>
<country xml:lang="fr">Bulgarie</country>
<wicri:regionArea>Department of Food Preservation and Refrigeration Technology, Technological Faculty, University of Food Technologies, Plovdiv</wicri:regionArea>
</affiliation>
</author>
</analytic>
<monogr></monogr>
<series><title level="j">European Journal of Lipid Science and Technology</title>
<title level="j" type="abbrev">Eur. J. Lipid Sci. Technol.</title>
<idno type="ISSN">1438-7697</idno>
<idno type="eISSN">1438-9312</idno>
<imprint><publisher>WILEY‐VCH Verlag</publisher>
<pubPlace>Weinheim</pubPlace>
<date type="published" when="2011-11">2011-11</date>
<biblScope unit="volume">113</biblScope>
<biblScope unit="issue">11</biblScope>
<biblScope unit="page" from="1385">1385</biblScope>
<biblScope unit="page" to="1394">1394</biblScope>
</imprint>
<idno type="ISSN">1438-7697</idno>
</series>
<idno type="istex">B9F848F1A0E185B3112D2B35B9076BBBD322C54E</idno>
<idno type="DOI">10.1002/ejlt.201000494</idno>
<idno type="ArticleID">EJLT201000494</idno>
</biblStruct>
</sourceDesc>
<seriesStmt><idno type="ISSN">1438-7697</idno>
</seriesStmt>
</fileDesc>
<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Fish</term>
<term>Free fatty acids</term>
<term>Frozen storage</term>
<term>Non‐polar and polar lipids</term>
<term>Vacuum‐packaging</term>
</keywords>
<keywords scheme="Wicri" type="topic" xml:lang="fr"><term>Poisson</term>
</keywords>
</textClass>
<langUsage><language ident="en">en</language>
</langUsage>
</profileDesc>
</teiHeader>
<front><div type="abstract" xml:lang="en">The changes in fatty acid composition, non‐polar (triglycerols) and polar lipids (phospholipids), total free fatty acids and total cholesterol of Russian sturgeon (Acipenser gueldenstaedtii) were studied during 360 days of storage at −18°C. It was established that total neutral lipids and phospholipids content decreased and total free fatty acids concentration increased significantly during the frozen storage. Lower non‐polar and polar lipids content and higher free fatty acids concentration of vacuum‐packaged samples in comparison with air‐packaged samples were found. The changes in total cholesterol concentration and phospholipid classes of frozen stored sturgeon were not influenced by the frozen storage period and the type of packaging. It was established that the sturgeon polar lipids consisted mainly of phosphatidylcholine – 54.98 ± 0.85%, phosphatidylethanolamine – 28.42 ± 0.61%, and phosphatidylserine – 8.64 ± 0.45%. The increase of the total free fatty acids concentration was associated with the free n − 3 PUFA accumulation as a result of hydrolysis of non‐polar and polar lipids. During the frozen storage DHA percentage of non‐polar lipids and phospholipids decreased approximately 3 and 1.75%, respectively. After 360 days of storage at −18°C the n − 3/n − 6 PUFA ratio of total lipids decreased 4.9%.</div>
</front>
</TEI>
</record>
Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Eau/explor/EsturgeonV1/Data/Istex/Curation
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 001118 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Istex/Curation/biblio.hfd -nk 001118 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien |wiki= Wicri/Eau |area= EsturgeonV1 |flux= Istex |étape= Curation |type= RBID |clé= ISTEX:B9F848F1A0E185B3112D2B35B9076BBBD322C54E |texte= Effect of vacuum‐packaging on the changes of Russian sturgeon muscle lipids during frozen storage }}
![]() | This area was generated with Dilib version V0.6.27. | ![]() |