| Effect of Storage Conditions on Lipid Components and Color of Mugil cephalus Processed Roes. | |
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MedLine Citation:
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PMID: 22260099 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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The salted and semidried mullet (Mugil cephalus) ovary product (bottarga) is proposed as an important source of the long-chain n-3 polyunsaturated fatty acids (PUFA), eicosapentaenoic acid, and docosahexaenoic acid. In this work, we investigated the extent of lipid oxidation and browning of grated bottarga samples during 7 mo of storage at -20 °C, 2 to 3 °C in the absence of light, and at room temperature in the presence or absence of light. Modifications of the levels of total choline (as index of phospholipid breakdown), total sugars, and free amino acids such as lysine, methionine, and tryptophan (involved in nonenzymatic browning) were also studied at different storage conditions. Storage of bottarga did not significantly affect the n-3 PUFA and cholesterol levels with respect to the control; nevertheless, a significant hydroperoxide increase was observed during 7 mo in bottarga samples at all the storage conditions, while low malondialdeyde levels were measured. Samples placed at room temperature in the absence and in the presence of light showed over time a marked browning process, lipid breakdown, a sensible decrease in the levels of total sugars, tryptophan, and methionine with respect to control and samples stored at -20 °C and 2 to 3 °C. The resistance against the oxidation of the isolated bottarga lipids was also assessed in dry state at several temperatures (37, 75, and 140 °C). Practical Application: We evaluated the change in lipid compounds and color of dried and salted mullet roes under different storage conditions. The obtained results suggest the importance of the low temperatures to preserve the nutritional properties of this fish product during long storage. |
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Authors:
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Antonella Rosa; Paola Scano; Angela Atzeri; Monica Deiana; Simone Mereu; M Assunta Dessì |
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Publication Detail:
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Type: Journal Article Date: 2011-11-10 |
Journal Detail:
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Title: Journal of food science Volume: 77 ISSN: 1750-3841 ISO Abbreviation: J. Food Sci. Publication Date: 2012 Jan |
Date Detail:
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Created Date: 2012-01-20 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: United States |
Other Details:
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Languages: eng Pagination: C107-14 Citation Subset: IM |
Copyright Information:
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© 2011 Institute of Food Technologists® |
Affiliation:
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Authors Rosa, Atzeri, Deiana, and Dessì are with Dipt. di Biologia Sperimentale, Sez. Patologia Sperimentale, Univ. degli Studi di Cagliari, Cittadella Univ., SS 554, km 4.5, 09042 Monserrato, Cagliari, Italy. Authors Scano and Mereu are with Dipt. di Scienze Chimiche, Univ. degli Studi di Cagliari, Cittadella Univ., SS 554, km 4.5, 09042 Monserrato, Cagliari, Italy. Direct inquiries to author Rosa (E-mail: anrosa@unica.it). |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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