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- Title
QUALITY OF LIPIDS IN MARINATED HERRING.
- Authors
Domiszewski, Zdzisław; Bienkiewicz, Grzegorz; Plust, Dominika; Kulasa, Marta
- Abstract
Marinated herring is one of the popular fish preparations all over Europe and particularly in Poland. The aim of this paper is to asses the commercially available herring marinades as a source of LC n-3 PUFA and to analyse the level of lipid oxidation in these products. 16 assortments of oil marinades available in the domestic market, delivered by five major producers, were examined. In both meat lipids, extracted using the Bligh and Dyer method, and in marinating liquid the following qualities were measured: the composition of fatty acids and the level of oxidation (PV, AV and TOTOX). The prevalent group of fatty acids were MUFA, averaging 48% of the total, followed by PUFA, with an average of 28%, and SFA, 24% on the average. An analysis of lipid oxidation revealed: PV of 8-17 meq O[sub 2]/kg, AV of 4-19, and TOTOX value between 24-53. The level of lipid oxidation showed good reservoir quality, as in any of the samples did not exceed TOTOX index value 10. A 100g portion of product (meat) contains, depending on the sort, 2.7-3.8 g of n-3 PUFA and 2-2.7g/100g of EPA + DHA. Despite the fact that many factors, such as hauling season, method of storing raw material, differences in technology can affect lipid composition of fillets, it is not arguable that oil marinades available in the domestic market are a rich source of essential long-chain unsaturated fatty acids (LC n-3 PUFA). Nonetheless, when consuming fish products of this kind one should bear in mind that they may contain high amounts of oxidation products leading to a rancid taste of the products.
- Subjects
HERRING as food; MARINADES; FISH lipids; FATTY acids; UNSATURATED fatty acids
- Publication
Electronic Journal of Polish Agricultural Universities, 2011, Vol 14, Issue 1, p9
- ISSN
1505-0297
- Publication type
Article