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Revilija Mozuraityte Inger Beate Standal Janna Cropotova Emilia Budźko Turid Rustad 《International Journal of Food Science & Technology》2021,56(4):1918-1928
Quality changes in Atlantic mackerel fillets during superchilled, chilled and frozen storage focusing on lipid quality, colour and changes in low molecular weight metabolites relevant for quality and safety were studied. Low formation of oxidation products was observed in chilled (up to 7 days), superchilled (up to 14 days) and frozen storage (up to one year). Only slight formation of TBARS was measured in the samples which correlated with the increasing fillet yellowness. The profile of low molecular weight compounds, analysed by high-resolution NMR, showed clear grouping of the different samples according to both treatment and storage time. The increase in K-value was highest in the chilled samples, reaching a K-value of 93 ± 3% on day 5, exceeding the proposed limit of human consumption (80%) while superchilling reached a K-value of ca 90 % after 14 days. Frozen samples showed acceptable quality in the whole storage period. 相似文献
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Janna Cropotova Revilija Mozuraityte Inger B. Standal Magnhild S. Grøvlen Turid Rustad 《International Journal of Food Science & Technology》2019,54(6):2228-2235
Changes in quality characteristics in relation to protease activity and protein oxidation in chilled, superchilled and frozen mackerel fillets during storage were studied. The solubility of sarcoplasmic proteins was quite stable in mackerel samples for all storage experiments, whereas the solubility of myofibrillar proteins decreased in both superchilled and frozen samples. A significant correlation (r = 0.983, P < 0.05) between the increased activity of cathepsin B+L in chilled fillets and softening of the fish flesh during storage was revealed. Contrary with chilled samples, the texture of superchilled mackerel fillets became tougher along the storage period, which can be explained by a higher rate of myofibrillar oxidation (r = 0.940, P < 0.05). The hardness and drip loss decreased slightly at the end of frozen storage. Superchilling preserved the quality of mackerel fillets with the least side effects in relation to protein solubility, drip loss and softening of the fish tissue as compared to chilled and frozen storage. 相似文献
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Tom Verleyen Afaf Kamal‐Eldin Revilija Mozuraityte Roland Verh Koen Dewettinck Andre Huyghebaert Wim De Greyt 《European Journal of Lipid Science and Technology》2002,104(4):228-233
The competitive oxidation between α‐tocopherol and unsaturated fatty acyls at thermoxidation conditions (180 and 240 °C) was evaluated using purified triacylglycerols from nine fats and oils (refined coconut, palm, tallow, olive, high oleic sunflower, sunflower, corn, soybean, and flaxseed oil). α‐Tocopherol degraded faster in less unsaturated lipids and a linear correlation between the iodine value (x) and the residual tocopherol content (y) was obtained after 2 h of heating at 240 °C (y = 3.72x + 137.5, R2 = 0.9463). The formation of polar oxidation products was established and the results were explained by a non‐selective oxidation of unsaturated fatty acyls and α‐tocopherol by highly reactive alkoxyl and hydroxyl radicals generated by decomposition of hydroperoxides. 相似文献
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Rasa Slizyte Revilija Mozuraityte Tore Remman Turid Rustad 《International Journal of Food Science & Technology》2018,53(10):2378-2385
Traditional processing technologies for fish by‐products containing significant amounts of oils usually either give high amounts of oil or maximised solubilisation of proteins. Due to lower yields and insufficient quality, the proteins or the oil is considered as secondary products. The proposed concept combines a gentle thermal separation of oil followed by enzymatic hydrolysis of the remaining protein‐rich fraction. The first stage, thermal treatment (40 °C) of fresh salmon backbones, separated up to 85% of the oil from the raw material and gave high‐quality oil (PV = 0.2 ± 0.0 meq kg?1, 0.16 ± 0.05% free fatty acids). Separation of a significant part of the oil gave reduced mass flow into the enzymatic stage, which then requires less enzymes and reduced energy consumption. Among the tested enzymes: Trypsin, Corolase PP and Mixture of Papain and Bromelain gave the highest yield of fish protein hydrolysates (FPH), while use of Protamex and Corolase PP resulted in FPH with the best sensory properties leading to the lowest bitterness. 相似文献
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The effect of dietary antioxidants on iron‐mediated lipid peroxidation in marine emulsions studied by measurement of dissolved oxygen consumption
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8.
Ana Karina Carvajal Revilija Mozuraityte Inger Beate Standal Ivar Storrø Marit Aursand 《Journal of the American Oil Chemists' Society》2014,91(9):1611-1621
There is an increasing demand for fish oil containing omega-3. By-products (e.g., heads, tails, belly flaps, backbones, and viscera) from fish fillet production are currently utilized for production of fish oil and fish meal for feed but can be a valuable source of omega-3 for human consumption. However, the quality of some oil is not good enough for human consumption due to oxidation during processing. The aim of this work was to decrease oxidation during oil production by adding antioxidants to herring by-products early in the production process. Of several antioxidants the most potent were selected by a fast screening test. Butylated hydroxytoluene, propyl gallate and citric acid were further evaluated on a labaroatory scale and pilot plant production of herring oil. The selected antioxidants resulted in lower total oxidation during processing [up to 71% reduction in TOTOX (2 times the peroxide value plus the anisidine value)]. In addition, higher oil stability was achieved by adding antioxidants during processing (improved stability up to 400%). 相似文献
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Revilija Mozuraityte Turid Rustad Ivar Storr 《European Journal of Lipid Science and Technology》2006,108(3):218-226
This work examines how different factors such as temperature, amount of injected Fe2+, lipid concentration, pH, concentration of NaCl and concentration of dissolved oxygen influenced the lipid oxidation rate of liposomes made from cod phospholipids. The rate of lipid oxidation was measured by consumption of dissolved oxygen by liposomes in a closed vessel. The rate of oxygen consumption in liposomes was proportional to the concentration of iron and the lipid concentration in the assay mixture. The oxygen consumption rate was dependent on pH, with a maximum observed between pH 4 and 5. The addition of salt (final concentration 0.04–0.8 M) decreased the rate of oxygen consumption. The rate of oxidation was independent of the concentration of dissolved oxygen (in the range of 230–5 μM). The oxygen consumption rate followed Arrhenius kinetics, and the variation in activation energy found (60–87 kJ/moles×K) might be due to variations in the composition of raw materials used in the experiments and different susceptibility to oxidation. 相似文献
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Hanne Solvang Felberg Rasa Slizyté Revilija Mozuraityte Stine Wiborg Dahle Ragnar L. Olsen Iciar Martinez 《Food chemistry》2009
The aim of the work was to examine the effect of allowing herring (Clupea harengus) to empty the stomachs prior to being taken on board the fishing vessels, on the proteolytic activities in extracts of ventral muscle and of intestinal content. The proteolytic activities were examined by gelatin zymography and by incubating the extracts with isolated myosin heavy chain (MHC) protein. Extracts from herring with full stomachs showed strong gelatinolytic and MHC degrading activities particularly in extracts from intestinal contents. Extracts from fish that had been allowed to empty their digestive system for 19 h had reduced activities, which was most noticeable in the ventral muscle extracts. The activities from the ventral muscle did not originate endogenously post-mortem, as shown by the fact that ice storage for 24 h of isolated ventral muscle did not display the activities, while ventral muscle extract from ice-stored whole fish for 24 h did. 相似文献