Relation between types of packaging, frozen storage and grilling on cholesterol and fatty acids oxidation in Atlantic hake fillets (Merluccius hubbsi)

Abstract: Two different commercial samples of frozen and packaged, in low and high-oxygen permeability packaging, Atlantic hake fillets were stored at −18°C for 4 months and the intensity of lipid oxidation, as well as the formation of cholesterol oxidation products (COP), during storage and subsequent grilling were studied. Raw fillets at the initial time of storage showed low total COP levels, however, after 120 days of storage the concentrations were raised significantly, under both packed conditions. During freezing and subsequent grilling there was a significant decrease (p <0.02) in the contents of the cholesterol and polyunsaturated fatty acids in all the hake samples. Correlations were found between the cholesterol and fatty acid parameters and cholesterol oxides formation during storage and heat treatment. The commercial frozen storage with a low-oxygen permeability packaging was more effective in preventing lipid oxidation than high-oxygen permeability packaging, with less accented cholesterol degradation as well as cholesterol oxides formation. [Copyright &y& Elsevier]