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Lipid oxidation in fish-causes: changes and measurements.

Author(s) : Ifremer, FIOM, UNDELAND I.

Summary

In fish tissue, highly unsaturated lipids are situated in close proximity to powerful catalytic and antioxidative systems. In the living fish, the two latter balance each other. During postmortem storage, several biochemical processes take place, favouring initiation of lipid oxidation resulting in the formation of an array of products affecting taste, smell, colour and texture of the fish. In the review, the types of lipids, oxygen species, catalysts and antioxidants which are critical for lipid oxidation in fish tissue are discussed. Various ways of measuring lipid oxidation are listed.

Details

  • Original title: Lipid oxidation in fish-causes: changes and measurements.
  • Record ID : 1999-0302
  • Languages: English
  • Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
  • Publication date: 1997/11/12
  • Document available for consultation in the library of the IIR headquarters only.

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