The authors sincerely thank Tom Chr. Johannessen and Karin Sol-gaard (MatforskAS), Mona Fonstad (Mills DA), and Rikke Edvards-en (Denofa) for skillful and enthusiastic assistance in the pâté preparation. We are also grateful to Inger-Johanne Fjøsne, Asgeir N. Nilsen, and the sensory panel at Matforsk AS for the sensory analyses, and to Per Lea for statistical analysis of the sensory data. Håkon Standal (Denofa) is gratefully acknowledged for providing the cod liver oil. Mills DA, Oslo, Norway provided salmon and other ingredients. This study was financed by the Norwegian Research Council Project 137320/130, “Lipid quality and oxidation of polyunsaturated fatty acids in foods with marine lipids.”
Analysis of Early Lipid Oxidation in Salmon Pâté with Cod Liver Oil and Antioxidants
Article first published online: 30 JUN 2006
Journal of Food Science
Volume 71, Issue 3, pages S284–S292, April 2006
How to Cite
Olsen, E., Veberg, A., Vogt, G., Tomic, O., Kirkhus, B., Ekeberg, D. and Nilsson, A. (2006), Analysis of Early Lipid Oxidation in Salmon Pâté with Cod Liver Oil and Antioxidants. Journal of Food Science, 71: S284–S292. doi: 10.1111/j.1365-2621.2006.tb15655.x
- Issue published online: 30 JUN 2006
- Article first published online: 30 JUN 2006
- MS 20050635 Submitted 10/20/05, Revised 12/11/05, Accepted 1/20/06.
- dynamic headspace/GC-MS;
- electronic nose;
- front-face fluorescence spectroscopy;
- lipid oxidation;
- sensory analysis
ABSTRACT: Analytical methods that can detect early stages of lipid oxidation in complex food matrixes are highly needed, and the interest in rapid methods is great. In the present study, sensory analysis, dynamic headspace/gas chromatography-mass spectrometry (GC-MS), front-face fluorescence spectroscopy, and an electronic nose were used to detect early lipid oxidation in salmon pâté. The pâté was enriched with cod liver oil to increase the n-3 content, and citric acid (CA) or calcium disodium ethylenediamine tetraacetate (EDTA) were used as metal chelators. The sensory panel, GC-MS, and fluorescence methods detected oxidative changes in the pâté after 4 wk of storage. The fluorescence intensity increased with time. More volatile lipid oxidation products were formed in pâté with cod liver oil than in pâté without oil, but no differences were found between the batches with regard to rancid odor and flavor. CA and EDTA slightly promoted formation of volatile oxidation products. EDTA had a small positive impact on the sensory perception of the samples, whereas CA did not work favorably. With better packaging and antioxidant protection, n-3 enriched salmon pâté could be viable. Front-face fluorescence and dynamic headspace/GC-MS could be well suited to monitor lipid oxidation in such products.