Static headspace gas chromatographic analyses to determine oxidation of fish muscle lipids during thermal processing |
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Authors: | I Medina M T Satué-Gracia E N Frankel |
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Affiliation: | (1) Instituto de Investigaciones Marinas del CSIC, Eduardo Cabello 6, E-36208 Vigo, Spain;(2) Department of Food Science and Technology, University of California, 95616 Davis, California |
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Abstract: | Oxidation in fish during thermal processing was studied by determining volatile production with a static headspace gas chromatographic
system. Different processing temperatures and periods were evaluated to simulate conditions of fish industrial treatments.
The major volatiles formed included acetaldehyde, propanal, heptane, 2-ethylfuran, pentanal, and hexanal. Changes in volatile
composition were studied for different processing times and temperatures. The method for volatile analyses to determine oxidation
in fish muscle was tested by correlation with peroxide value, conjugated diene, and thiobarbituric acid indices. Significant
single and multivariate regressions were found between the time of thermal treatment and volatiles produced, showing that
the amount of 2-ethylfuran was the best predictor of oxidative stability in fish. |
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Keywords: | 2-Ethylfuran fish oxidation static headspace gas chromatography thermal processing volatiles |
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