Influence of Washing and Cold Storage on Lipid and Protein Oxidation in Catfish (Clarias lazera) Surimi. Issue 6 (17th August 2016)

• Record Type: Journal Article
• Authors: Li, Peng; Yang, Hua; Zhu, Yingchun; Wang, Yang; Bai, Dongqing; Dai, Ruitong; Ren, Xiaoqing; Yang, Hongshun; Ma, Lizhen
• Is Part Of: Journal of aquatic food product technology. Volume 25:Issue 6(2016)
• Page Start: 790
• Page End: 801
• Publication Date: 2016-08-17
• Subjects: Catfish -- surimi -- storage -- protein oxidation -- lipid oxidation; Fishery processing -- Periodicals; Animal products -- Periodicals; Plant products -- Periodicals; 664.9405
• DOI: 10.1080/10498850.2014.931898
• Languages: English
• ISSNs: 1049-8850

Abstract

ABSTRACT: Lipid and protein oxidation in catfish ( Clarias lazera ) surimi during processing and storage were assessed. Catfish surimi were washed in deionized water: M0 (no washing step), M1 (one washing step), and M2 (two washing steps). Lipid, protein, water, and iron contents were determined. M0, M1, and M2 were stored for 0, 1, 4, 7, or 10 days at 4 ± 1°C; at each time point, samples were removed for analyses. Lipid oxidation was assessed by measuring malondialdehyde content. Protein oxidation was assessed by measuring protein solubility and protein sulfhydryl and carbonyl group contents. Based on the results, lipid content, L * and a * (color parameters), and fatty acid content in M1 and M2 were significantly reduced. Lipid oxidation development was faster in M1, and the ranking was as follows: M1 > M2 > M0, with M0 being significantly less oxidized than M1. Increasing the number of washes increased protein oxidation, and the ranking was follows: M2 > M1 > M0. Altogether, lipid and protein oxidation and physicochemical changes occurred simultaneously to different degrees in surimi during various processing and storage conditions.