A trout (Oncorhynchus mykiss) perfusion model approach to elucidate the role of blood removal for lipid oxidation and colour changes in ice-stored fish muscle
Artikel i vetenskaplig tidskrift, 2019

Whole body saline-perfused rainbow trout (Oncorhynchus mykiss) was ice-stored for 4 weeks and compared with unwashed/washed minces from unbled and bled trout in terms of rancid odour, peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and redness loss. Muscle from saline-perfused fish, which had 72% less total haem, was deficient in rancid odour during the whole storage, while bled (54% less haem) and unbled samples developed rancid odour already after ~4 and 2 days; higher intensity without bleeding. PV/TBARS also developed in the order unbled > bled > perfused samples; however, PV/TBARS were not as completely prevented as rancid odour after perfusion. Saline washing (3 × 3 volumes) of unbled mince removed 84% haem and yielded the second most stable sample while saline washing (1 × 1 volumes) destabilised unbled mince, despite 64% haem removal. Concurrent antioxidant removal during washing of minces obviously counteracted the effect of blood removal and washing fish mince with small volumes of solution should be used with great care.

Bleeding

haemoglobin

lipid oxidation

haem

blood

perfusion

rancidity

fish

Författare

Hanna Harrysson

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Birgitta Swolin

Göteborgs universitet

Michael Axelsson

Göteborgs universitet

Ingrid Undeland

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

International Journal of Food Science and Technology

0950-5423 (ISSN) 1365-2621 (eISSN)

Vol. in press

Ämneskategorier

Biomedicinsk laboratorievetenskap/teknologi

Miljövetenskap

Näringslära

DOI

10.1111/ijfs.14497

Mer information

Senast uppdaterat

2020-02-11