Lipid damage development in anchovy (Engraulis encrasicholus) muscle during storage under refrigerated conditions

• Main Authors: Nour-Eddine Chaouqy, José M. Gallardo, Abdelhaq El Marrakchi, Santiago P. Aubourg
• Format: Article
• Language: English
• Published: Consejo Superior de Investigaciones Científicas 2008-12-01
• Series: Grasas y Aceites
• Subjects: anchovy; ice; lipid hydrolysis; lipid oxidation; quality; salt
• Online Access: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/523

The evolution of lipid damage in anchovy (Engraulis encrasicholus) muscle was studied under different storage conditions. Fresh anchovy was exposed to salt (S condition), ice (I condition) and salt-ice (IS condition), kept in a refrigerated room (4 ºC), and analyzed at days 0, 2, 4, 6, 8, 10 and 12 of storage. A strong hydrolysis development could be assessed for all storage conditions, although a partial hydrolysis inhibition (p < 0.05) could be attained as a result of the presence of salt (S and IS conditions). In contrast, a lower (p < 0.05) primary lipid oxidation compound formation could be observed for individuals kept under I conditions. This conclusion was confirmed by the interaction compound formation study (fluorescence and browning developments) between oxidized lipids and protein-type molecules. Accordingly, a higher lipid oxidation was inferred as a result of NaCl addition to fish (S and IS conditions).