Impact of assorted spices on lipid quality alteration of refrigerated fish muscle

Suchanda Chatterjee, . and Banani De, . Impact of assorted spices on lipid quality alteration of refrigerated fish muscle. pp. 304-310. ISSN 22317546

Biologically important polyunsaturated fatty acid rich fish lipid is highly susceptible to oxidative deterioration. To delay the rate of oxidation three spices - fennel black-pepper cinnamon and a synthetic antioxidant butylated hydroxytoluene (BHT) were mixed separately with homogenized tilapia fish muscle. A non-spiced control was also stored along with the spiced varieties under refrigeration. Over a span of five weeks total lipid composition and oxidative stability of fish oil was evaluated at an interval of one week on basis of concentration of cholesterol phospholipid fatty acid peroxide p-anisidine thiobarbituric acid (TBA) iodine conjugated diene-triene values. Overall increasing trend was observed in all the values in control except iodine value. Moreover the values recorded were comparatively higher in control than the spiced ones. Cinnamon spiced samples recorded lowest cholesterol and fatty acid concentration indicating successful control of autoxidation. Cinnamon could also remarkably lower phospholipid concentration in the fish samples. Peroxidation was effectively controlled by fennel and pepper on longer duration. Contrary to other spices cinnamon decreased the amount of malonaldehyde accumulation in oil. Overall cinnamon was found to be most effective antioxidant in longer duration where as pepper and fennel was effective for a shorter span.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(01)%202015/(44).pdf

Abstract

Biologically important polyunsaturated fatty acid rich fish lipid is highly susceptible to oxidative deterioration. To delay the rate of oxidation three spices - fennel black-pepper cinnamon and a synthetic antioxidant butylated hydroxytoluene (BHT) were mixed separately with homogenized tilapia fish muscle. A non-spiced control was also stored along with the spiced varieties under refrigeration. Over a span of five weeks total lipid composition and oxidative stability of fish oil was evaluated at an interval of one week on basis of concentration of cholesterol phospholipid fatty acid peroxide p-anisidine thiobarbituric acid (TBA) iodine conjugated diene-triene values. Overall increasing trend was observed in all the values in control except iodine value. Moreover the values recorded were comparatively higher in control than the spiced ones. Cinnamon spiced samples recorded lowest cholesterol and fatty acid concentration indicating successful control of autoxidation. Cinnamon could also remarkably lower phospholipid concentration in the fish samples. Peroxidation was effectively controlled by fennel and pepper on longer duration. Contrary to other spices cinnamon decreased the amount of malonaldehyde accumulation in oil. Overall cinnamon was found to be most effective antioxidant in longer duration where as pepper and fennel was effective for a shorter span.

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Item Type:	Article
AGROVOC Term:	Spices
AGROVOC Term:	Fennel
AGROVOC Term:	Black pepper
AGROVOC Term:	Cinnamon
AGROVOC Term:	Butylated hydroxytoluene
AGROVOC Term:	Tilapia
AGROVOC Term:	Lipid content
AGROVOC Term:	malonaldehyde
AGROVOC Term:	Natural antioxidants
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22015

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