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Effect of vacuum-packaging on the changes of Russian sturgeon muscle lipids during frozen storage

Identifieur interne : 000754 ( Main/Merge ); précédent : 000753; suivant : 000755

Effect 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 : (Print) [ 1438-7697 ] ; 2011.

RBID : Pascal:12-0018033

Descripteurs français

Pascal (Inist)
- Emballage sous vide, Muscle, Lipide réserve, Produit congelé, Acide gras libre, Entreposage, Industrie corps gras, Conservation aliment.
Wicri :
- topic : Produit congelé.

English descriptors

KwdEn :
- Food preservation, Free fatty acid, Frozen product, Muscle, Oils and fats industry, Storage lipid, Vacuum packaging, Warehousing.

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 gueldenstaedtiz) 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%.

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Pascal:12-0018033

Le document en format XML

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<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 gueldenstaedtiz) 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>
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Effect of vacuum-packaging on the changes of Russian sturgeon muscle lipids during frozen storage

Effect of vacuum-packaging on the changes of Russian sturgeon muscle lipids during frozen storage

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri