Dynamics of Fat Oxidation in Grass Carp Fillets during Cooling Storage

doi:10.7506/spkx1002-6630-201306055

Abstract

Abstract: Sensory evaluation and corresponding physiochemical indices were investigated to explore the dynamics of fat oxidation in freshwater fish fillets during cooling storage. During cooling storage period, dynamic changes in total fat, water content and peroxide value of fish fillets with four days storage were not obvious, but a significant change was observed between the 5th and 6th days. A relatively low change in carbonyl value was observed, however, a rapid increase was observed on the 6th day. According to dynamic change of TBARS value, the fat in grass carp was heavily oxidized on the 8th day during the cooling storage with the TBARS value of 1 mg/kg so that the fillets became inedible. Sensory evaluation score was positively correlated with total fat and water content, but negatively correlated with POV, COV and TBARS. Water-holding capacity and the inhibition of lipid oxidation play an importance role in the preservation of freshwater fish fillets.

Key words: grass carp, fish fillets, cooling storage, lipid oxidation

CLC Number:

TS254.4

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