Search

Lipid decomposition of saithe (Pollachius virens) light and dark muscles was monitored during frozen storage at -25°C of raw (up to 18 months) and cooked products. Samples were cooked after 0, 6 and 12 months raw storage then refrozen and stored at -25°C for 12 months to determine the stability of cooked-then-stored samples. Fatty acid profiles, formation of hydroperoxides (PV), thiobarbituric acid reactive substances (TBARS), fluorescence compounds (OFR) and free fatty acids (FFA) were evaluated throughout the storage for all samples. In general, results indicated that enzymatic lipolysis was the driving factor influencing the quality of saithe over raw storage and it mostly affected polyunsaturated lipids in the light muscle. Cooking, however, inhibited FFA formation and induced formation of PV and TBARS. This behavior was more evident in samples cooked after long raw storage periods. The initial quality of the raw material before cooking is therefore critical with regard to oxidative stability of cooked fish products., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

Background: Fish protein powder (FPP) is used in the food industry for developing formulated food products. This study investigates the feasibility of increasing the value of saithe (Pollachius virens) by producing a functional FPP. Quality attributes of spray and freeze-dried saithe surimi containing lyoprotectants were studied. A freeze-dried saithe surimi without lyoprotectants was also prepared as a control sample., Results: The amount of protein, moisture, fat and carbohydrate in the FPPs were 745-928, 39-58, 21-32 and 10-151 g kg(-1). Quality attributes of FPPs were influenced by the two drying methods and lyoprotectants. The highest level of lipid oxidation was found in the control and the second highest in the spray-dried FPP. The spray-dried fish protein had the lowest viscosity among all FPPs. Gel-forming ability of samples with lyoprotectants was higher than that of the control. Water-binding capacity, emulsion properties and solubility of the freeze-dried fish protein containing lyoprotectants were significantly higher than spray-dried and control samples. However, functional properties of spray-dried FPP were higher than the control sample., Conclusion: It is feasible to develop value-added FPP from saithe surimi using spray- and freeze-drying processes, but freeze-dried FPP containing lyoprotectant had superior functional properties and stability compared with spray-dried sample. Both products might be used as functional protein ingredients in various food systems., (Copyright 2010 Society of Chemical Industry.)

Fillets of cod (Gadus morhua) were salted in a traditional way and with the addition of polyphosphates. After 3 weeks of storage, the fillets were rehydrated and desalted. Changes in weight and chemical content were followed through the process. The addition of polyphosphates resulted in poorer quality, when considering the entire process, although differences were not observed in sensory evaluation after rehydration and steam boiling. Improvements in yield were observed in the fillets containing polyphosphate, after dry-salting and storage (P < 0.05). However, the increase in weight during rehydration was far less by those fillets than by the control group, where no phosphate was used. [ABSTRACT FROM AUTHOR]

Abstract: The amount of available lipids and the lipid composition from gadiform species caught during three seasons in the Barents Sea, the Icelandic Sea and off the south coast of Ireland were determined. The size of the liver, constituting 1.3–6.9% of round weight, was affected by fishing ground. The fishing ground affected the lipid content in liver (30–78%) and viscera (2.2–7.1%). No significant effect of season was found on the lipid content of cod liver, while seasonal differences were found for other species and fractions. Polyunsaturated fatty acids (PUFAs) made up 21–45% and 34–63% of the total fatty acids in liver and viscera. Overall, effect of fishing ground and season were found on groups of fatty acid, and lower levels of PUFA were found in the liver of Icelandic cod. Depending on species and fishing ground, 550–1700kg lipids can be obtained from the by-products from an average daily production of fillets (10000kg). The amount of available lipids was higher from gadiform species from the Barents Sea compared to the two other fishing grounds. All lipids extracted contained significant amounts of health-beneficial PUFAs. [Copyright &y& Elsevier]