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Psetta Maxima) Muscle GRASAS Y ACEITES, 61 (3), JULIO-SEPTIEMBRE, 312-320, 2010, ISSN: 0017-3495 DOI: 10.3989/gya.123009 Effect of slaughtering conditions on lipid damage of chilled farmed turbot (Psetta maxima) muscle By Hugo Lago, Javier Pena and Santiago P. Aubourg* Food Technology Department, Instituto de Investigaciones Marinas (CSIC). Vigo (Spain) (*Corresponding author: [email protected]) RESUMEN 1. INTRODUCTION Efecto de las condiciones de sacrificio sobre la alte- The assurance of both the quality and safety of ración lipídica en músculo de rodaballo (Psetta maxima) fresh seafood is currently an important challenge. In de cultivo conservado en refrigeración. order to inhibit the different mechanisms responsible for El objetivo de este estudio fue evaluar el efecto que so- fish deterioration during chilled storage (Whittle et al., bre la alteración lipídica (hidrólisis y oxidación) tiene el em- 1990; Olafsdóttir et al., 1997), recent research depends pleo de distintos tipos de hielo durante las etapas de sacrifi- on advanced procedures. One such technology is cio y refrigeración de rodaballo (Psetta maxima) cultivado. slurry ice (SI) which, when employed in the place of Se aplicó hielo líquido (SI) solo, o en combinación con ozono traditional flake ice (FI), has shown many advantages (OSI) y se comparó con hielo tradicional en escamas (FI). También se realizaron las medidas de valor K y contenido en such as a lower storage temperature, faster cooling, trimetilamina (TMA). Se observó un pequeño efecto negativo lower physical damage to the product and better heat del ozono sobre las oxidaciones primaria y secundaria, sien- exchange power (Yamada et al., 2002; Medina et al., do considerados bajos los valores obtenidos y sin efecto so- 2009). Another profitable tool for damage inhibition bre el contenido en ácidos poliinsaturados; asimismo, la pre- is the employment of ozone and its decomposition sencia de ozono produjo un descenso en la formación de products. Ozone is considered a powerful antimicrobial TMA. Al comparar el pescado de los tratamientos SI y FI, el primero reflejó menores pérdidas de calidad (valor K y TMA), agent that is suitable for application in food in the al tiempo que no se pudo observar efecto diferencial sobre la gaseous and aqueous states leading to significant oxidación e hidrólisis lipídicas. increases in the sensory quality and shelf-life of fish (Kim et al., 1999). PALABRAS CLAVE: Acuicultura – Alteración lipídica – For several decades, fish technologists and the fish Hielo líquido – Ozono – Rodaballo – Sacrifi cio. trade have been attracted by aquaculture development as a source of fish products. The slaughtering procedure can be regarded as a prominent topic in fish culture management. Whatever method is employed, a special SUMMARY consideration in terms of both the welfare of the fish Effect of slaughtering conditions on lipid damage of and the quality of the final product, is required (Gregory, chilled farmed turbot (Psetta maxima) muscle. 2005). As a result, a large number of studies have been carried out during the last decade to check the effects of The aim of the present study was to comparatively different slaughtering methods on the quality of cultured evaluate the effect of different kinds of icing systems fish products. In such research, comparative studies on employed for the slaughtering and post-mortem storage of cultured turbot (Psetta maxima) on lipid damage (hydrolysis sensory and physical properties, as well as changes and oxidation). Slurry ice (SI) alone or in presence of ozone in protein, nucleotide and carbohydrate composition (OSI) was applied and compared to the traditional flake ice have been carried out (Morzel et al., 2003; Özogul and (FI) treatment. K value and trimethylamine (TMA) formation Özogul, 2004; Roth et al., 2007); however, research were also assessed. Some negative effects of ozone related to lipid fraction damage has been scarce, only presence could be observed on primary and secondary accounting in some cases for a single lipid oxidation lipid oxidation development; however, oxidation values reached by individuals kept under OSI condition could not index (namely, thiobarbituric acid value) (Huidobro et be considered high and did not lead to polyunsaturated al., 2001; Duran et al., 2008). fatty acid content losses; while ozone presence provided Among cultivated fish, turbot (Psetta maxima) is a a slowing down of TMA formation. When compared to flat fish species widely appreciated for its firm, white FI conditions, the employment of SI was found useful to and flavorful flesh. Spain, and particularly its north- inhibit quality losses (K value and TMA formation), while western area, is the major European producer and no differences in lipid hydrolysis or oxidation development could be observed. exporter of farmed turbot (FAO, 2007). The aim of the present study was to comparatively evaluate the KEY-WORDS: Farming – Lipid damage – Ozone – effect of different kinds of icing systems employed for Slaughtering – Slurry ice – Turbot. the slaughtering and post-mortem storage of cultured 312 EFFECT OF SLAUGHTERING CONDITIONS ON LIPID DAMAGE OF CHILLED FARMED TURBOT (PSETTA MAXIMA) MUSCLE turbot on lipid damage (hydrolysis and oxidation). (1-2 g) and the weight recorded after 4 h at 105°C. For this, SI alone or in the presence of ozone (OSI Results were expressed as g water/ 100g muscle. treatment) was applied and compared to traditional FI. Lipids were extracted by the Bligh and Dyer (1959) In this study, an assessment of endogenous enzymatic method, by employing a single-phase solubilization of activity (K value) and microbial activity (trimethylamine the lipids using a chloroform-methanol (1:1) mixture. formation) was also carried out. Quantification results were expressed as g lipid/ 100g muscle. NaCl content in fish muscle was determined by a 2. MATERIALS AND METHODS modification of the Volhard method, which included boiling in HNO , the neutralization of NaCl meq 2.1. Icing systems 3 with excess of AgNO3, and final determination of Three different icing systems (FI, SI and OSI) the excess of AgNO3 meq by reverse titration with were employed for farmed turbot slaughtering and NH4SCN (AOAC, 1990). Results were calculated post-mortem chilling storage. as g NaCl/ 100g muscle. FI was prepared with an Icematic F100 Compact device (Castelmac SPA, Castelfranco, Italy). The 2.4. Lipid damage temperature of the FI was –0.5 °C with the temperature of the fish in the range of 0°C to –0.5°C. Free fatty acid (FFA) content was determined SI was prepared using a FLO-ICE prototype in the lipid extract of the fish muscle by the Lowry (Kinarca S.A.U., Vigo, Spain). The composition of the and Tinsley (1976) method based on complex SI binary mixture was 40 % ice/ 60 % water, prepared formation with cupric acetate-pyridine followed by from filtered seawater (salinity: 3.3 %). The temperature spectrophotometric (715 nm) assessment. Results of the SI mixture was –1.5°C with the temperature of were expressed as g FFA/ 100g lipids. the fish in the range of –1.0°C to –1.5°C. The peroxide value (PV) was determined in the The injection of ozone into the SI mixture lipid extract of the muscle according to the ferric was accomplished with a prototype provided by thiocyanate method (Chapman and McKay, 1949). Cosemar Ozono (Madrid, Spain), with the redox Results were expressed as meq active oxygen/ kg potential adjusted to 700 mV (0.20 mg ozone/L). In lipids. this batch, the ozone concentration was constantly The thiobarbituric acid index (TBA-i) was monitored by checking the redox potential in the determined in a 5% (w/v) trichloracetic acid extract liquid phase. The temperatures of the OSI mixture of the fish muscle (Vyncke, 1970). Results were and the corresponding fish were the same as in the expressed as mg malondialdehyde/ kg muscle. case of the SI treatment. Formation of fluorescent compounds was determined in the lipid extract of the muscle by 2.2. Fish material, slaughtering and chilled measurements at 393/463 nm and 327/415 nm as storage previously described (Aubourg, 1999). The relative fluorescence (RF) was calculated as follows: RF Fifty-four specimens of farmed turbot (Psetta = F/F , where F is the fluorescence measured at maxima) (individual weight range: 1.45-1.65 kg; st each excitation/emission maximum, and Fst is the individual length range: 37-42 cm) were obtained fluorescence intensity of a quinine sulphate solution (day 0) from an aquaculture facility (Isidro de la (1 µg/ ml in 0.05 M H2SO4) at the corresponding Cal, La Coruña, Spain) and slaughtered at the farm wavelength. The fluorescence ratio (FR) was by immersion either in FI (18 individuals), SI (18 calculated as the ratio between the two RF values: individuals) or OSI (18 individuals), respectively. FR = RF /RF . Individuals were kept under such conditions for 393/463 nm 327/415 nm 24 hours until arrival at the laboratory. At this time (day 1), six individuals belonging to each icing 2.5. Fatty acid analysis condition were separated and divided into three groups (two individuals in each group) which were Acid-catalyzed transmethylation and methylation studied separately (n = 3); in all cases, the white of total lipid extracts was carried out by employing muscle was separated, homogenized and taken for acetyl chloride in dry methanol (Aubourg et chemical analyses. The remaining fish were placed al., 1996). At the same time, a base-catalyzed in an isothermal room at 2°C and were surrounded transmethylation method by employing sodium by either FI, SI or OSI, respectively, at a 1:1 fish to methoxide in anhydrous methanol was applied to the ice ratio. Fish sampling was then continued on days total lipid extracts so that the fatty acid composition 3 and 6 of icing treatment, according to the same of the total esterified lipid classes was obtained sampling design (n = 3).
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