Effects of CO2 plant extracts on triacylglycerol oxidation in Atlantic salmon during cooking and storage. (15th April 2015)

• Record Type: Journal Article
• Authors: Tarvainen, Marko; Nuora, Anu; Quirin, Karl-Werner; Kallio, Heikki; Yang, Baoru
• Is Part Of: Food chemistry. Volume 173(2015)
• Page Start: 1011
• Page End: 1021
• Publication Date: 2015-04-15
• Subjects: Atlantic salmon -- Fish -- Lipids -- Mass spectrometry -- Natural antioxidants -- Oxidation -- Triacylglycerols -- Ultra-high-performance liquid chromatography; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.10.125
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Over 180 triacylglycerols were identified from Atlantic salmon. Rancid fish oil contains hundreds of oxidised TAGs. Antimicrobial blend was the most effective extract for delaying TAG oxidation. Antimicrobial blend treatments lowered the PVs in a dose-dependent manner at day 7. Marination with plant extracts is a feasible way of extending shelf life of fish. Abstract: Increasing concern of consumers on the safety of synthetic food additives has created high interest in natural preservatives in food industry. Plant extracts produced by supercritical CO2 technology from rosemary (R), oregano (O) and an antimicrobial blend (AB) consisting of seven different plants were studied for their effects on lipid oxidation in Atlantic salmon ( Salmo salar ). Fish pieces were marinated with rapeseed oil containing 0, 1, 2 or 4 g of plant extracts/kg of fish. After cooking the pieces were stored in refrigerator for 26 days. Peroxide values (PVs) were determined and oxidised triacylglycerols (TAGs) measured by UHPLC–ESI/MS at 0, 7, 14 and 26 days of storage. During the first two weeks of storage, AB delayed oxidation by at least one week compared to control samples as shown by PVs (<10 meq. O2 ) and by the oxidised TAGs. Oregano and rosemary showed also some antioxidative potential.