Lipid oxidation in fillets of herring (Clupea harengus) during frozen storage. Influence of pre-freezing storage.
Journal article, 1999

Fillets of herring (Clupea harengus) were kept on ice for 0, 3, 6, and 9 days prior to storage at −18 °C for 0, 21, 42, 63, and 84 days. At each storage point, peroxide value (PV), absorbance at 268 nm (A268), fluorescent products (FP), α-tocopherol, glutathione peroxidase (GSH-px) activity, and ascorbic acid were measured. As shown by regression analyses, samples held for 6 days on ice formed oxidation products at the highest rate during frozen storage, followed by, for PV and FP, the 9-day samples. These data indicate that severe changes that negatively affect the oxidation process took place in the herring muscle between 3 and 6 days after catch. Both the initial antioxidant levels and the rate of antioxidant loss at −18 °C decreased with increased prefreezing holding time, the latter being most obvious for GSH-px activity and ascorbic acid. α-Tocopherol showed the largest losses and had disappeared entirely from the 6- and 9-day samples at the end of the frozen storage. Partial least-squares regression analysis of the data showed that ice storage had a greater effect than frozen storage on changes in PV, A268, FP, α-tocopherol, and ascorbic acid. For GSH-px activity, frozen storage had the greatest effect.

Clupea harengus

lipid oxidation

ice storage




Ingrid Undeland

Chalmers, Department of Chemistry and Bioscience, Food Science

Hans Lingnert

Journal of Agricultural and Food Chemistry

0021-8561 (ISSN) 1520-5118 (eISSN)

Vol. 47 5 2075-2081

Subject Categories

Biological Sciences

Agricultural Science, Forestry and Fisheries


Basic sciences

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