Chapter 8. Lipid Oxidation, Odour, and Colour of Fish Flesh

  1. Associate Professor Cesarettin Alasalvar2,
  2. Professor Fereidoon Shahidi3,
  3. Professor Kazuo Miyashita4,
  4. Dr Udaya Wanasundara5
  1. Jeong-Ho Sohn,
  2. Toshiaki Ohshima

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch8

Book Title

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

Additional Information

How to Cite

Sohn, J.-H. and Ohshima, T. (2010) Lipid Oxidation, Odour, and Colour of Fish Flesh, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch8

Editor Information

  1. 2

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 3

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 4

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 5

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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CHAPTER TOOLS

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Keywords:

  • lipid oxidation, odour and colour of fish flesh;
  • lipid oxidation, reaction between unsaturated lipids and molecular oxygen - forming lipid hydroperoxides;
  • carbonyl groups, affecting colour of food - turning brown through Maillard reaction;
  • quality degradation, due to fatty matter oxidation - and its prevention deserving attention;
  • flow injection analysis (FIA) system - coupled with fluorescence detection system;
  • monitoring progress of lipid oxidation in fish flesh - at early stages;
  • colour tone of fish muscles, ratio of myoglobin and haemoglobin contents in muscles;
  • bleeding of fish, eliminating haemoglobin from tissues;
  • thiobarbituric acid-reactive substances (TBARS);
  • lipid hydroperoxide accumulation in fish muscles - early stages of lipid oxidation

Summary

This chapter contains sections titled:

  • Introduction

  • Quantitative determination methodology of total lipid hydroperoxides by a flow injection analysis system

  • Lipid oxidation in ordinary and dark muscle of fish

  • Effects of bleeding and perfusion of yellowtail on post-mortem lipid oxidation of ordinary and dark muscles

  • Conclusions

  • References

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