Lipid damage during frozen storage of Atlantic halibut (Hippoglossus hippoglossus) in active packaging film containing antioxidants |
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| Authors: | D.A. Pereira de Abreu P. Paseiro Losada J. Maroto J.M. Cruz |
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| Affiliation: | 1. Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain;2. Centro Tecnológico del Mar (CETMAR), C/Eduardo Cabello s/n. E-36208 Bouzas-Vigo, Spain;3. Department of Chemical Engineering, E.T.S.E.I., University of Vigo, 36200 Vigo (Pontevedra), Spain |
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| Abstract: | The use of peroxide value (PV), free fatty acids (FFA), thiobarbituric acid reactive substances (TBARS) and p-anisidine value (PA) proved suitable for studying lipid hydrolysis and primary and secondary lipid oxidation in samples of Atlantic halibut throughout frozen storage. After twelve months, the FFA values in the samples packaged with the film containing natural antioxidants (extracted from barley husks) were similar to the FFA value in the control sample after 9 months. Maximum peroxide value in the samples packaged with the antioxidant-containing film was found one month after the maximum value observed in the control sample. After six months, the concentration of malondialdehyde in the control sample was approximately 30–50% higher than in samples packaged in film containing antioxidants. The results confirm the efficacy of natural antioxidants derived from barley husks and antioxidant active packaging film in slowing down lipid hydrolysis and increasing the oxidative stability of Atlantic halibut flesh. |
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| Keywords: | Barley Additive Polyunsaturated fatty acids Active packaging Lipid oxidation |
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