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Effect of a Polyphenol–Vacuum Packaging on Lipid Deterioration During an 18-Month Frozen Storage of Coho Salmon (Oncorhynchus kisutch)

A packaging system combining a polyphenol-rich film and vacuum (PPRF–VP) was applied to farmed coho salmon (Oncorhynchus kisutch) muscle for an 18-month storage (−18 °C). For it, two different concentrations of polyphenol compounds (namely, p-coumaric and ferulic acids) obtained from a barley husk extract were applied (PPRF–VP conditions) and compared to vacuum packaging without polyphenol presence (vacuum control; VP condition) and to packaging in the absence of vacuum and polyphenols (control; CP condition). The study was addressed to lipid hydrolysis and oxidation development and to lipid changes related to nutritional value. Both PPRF–VP conditions provided an inhibitory effect (p < 0.05) on conjugated diene and fluorescent compound formation in frozen salmon. Compared to CP condition, vacuum packaging (PPRF–VP and VP conditions) led to lower (p < 0.05) peroxide and anisidine values and to an inhibitory effect (p < 0.05) on α- and γ-tocopherol losses. No effect (p > 0.05) of polyphenol presence and vacuum packaging could be inferred on free fatty acid formation (hydrolysis development) and on polyunsaturated fatty acid retention (polyene index assessment). A low rancid odour development was observed in all kinds of fish samples, this being lower (p < 0.05) in fish kept under vacuum (PPRF–VP and VP) conditions.

Authors:   Alicia Rodríguez, José M. Cruz, Perfecto Paseiro-Losada, Santiago P. Aubourg
Journal:   Food and Bioprocess Technology
Year:   2011
DOI:   10.1007/s11947-011-0588-5
Publication date:   06-May-2011
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