From farm to fork: lipid oxidation in fish products. A review
196 citations recorded by the source corpus.
Abstract Lipid oxidation is a very complex and important event threatening the quality of foods especially of those containing highly unsaturated fats. Fish are the main source of polyunsaturated fatty acids that, unfortunately, are highly susceptible to degradation process, such as oxidation. Fish supply chain generally involves many steps and each of them together with their interaction might play a central role in muscle quality maintenance. From this review emerged that antioxidants supplementation diet can play a central role to limit the detrimental effects of stress (pre-slaughter or at killing) and storage. In this sense, lycopene shows the best antioxidant activity during stressful conditions while α-tocopherol acts preferentially in long-term frozen storage. Stress just before or at slaughter can greatly threaten flesh quality both immediately and after storage by inducing numerous metabolic pathways, that often involve the production of very reactive molecular species, such as hydroperoxides. A common operation such as bleeding can significantly reduce both reactive molecules and haemoglobin (Hb), which is recognised as a great pro-oxidant. Temperature and duration are two critical points of storage phase which has to be considered even by consumers. Frozen storage at very low temperatures (−30 °C, −40 °C) confirms to be the best storage practise. Finally, cooking can compromise aromatic profile of cooking fillets. Thus, feeding antioxidant, reducing stress both during pre-slaughter practise and at killing, good storage practises, if associated with an appropriate cooking method (low temperature, short time) seems to be the clues for preserving the fragile lipid fraction from farm to fork.
Subfields: Animal Science and Zoology, Aquatic Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/d6d5588ed3187c68461ce1d6a34d633d2ad982cf
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In Animal Science and Zoology
In Molecular Biology
Citations in the corpus
- Relationship between lipid and protein oxidation in fish (2019, unknown): “Lipid oxidation is a key factor, leading to a decline in food quality, predominantly of those food products, which contain high amounts of unsaturated fatty acids (Secci & Parisi, 2016).”
- Essential oils for antimicrobial and antioxidant applications in fish and other seafood products (2017, background): “…problem, especially for fish species 134 containing high amounts of polyunsaturated fatty acids, resulting in several problems such as 135 off-flavor formation, changes in colour and texture, and altered nutrient value (Maqsood, 136 Benjakul, Abushelaibi, & Alam, 2014; Secci & Parisi, 2016).”