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Lipid-protein interactions in fish during cold storage.

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

Summary

Postmortem, proteins of fish can interact with whole lipids, with free fatty acids and with products of lipid oxidation. These interactions result mainly in texture changes, but in the case of protein-lipid oxidation product interactions, also in changes of colour. Both internal and external factors have been shown to affect the extent of interaction reactions. Internal factors are for example level of protein denaturation, lipid polarity, degree of fatty acid unsaturation and age of the tissue. Among different external factors, storage temperature appears to be the most important. Most studies of protein-lipid interactions have been performed on frozen fish. Thus, the information available on changes taking place at above 0 deg C temperatures is rather limited.

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Pages: p 258-262

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Details

  • Original title: Lipid-protein interactions in fish during cold storage.
  • Record ID : 1999-0301
  • 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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