Development of lipid oxidation during manufacturing of horse mackerel surimi

Type Article
Date 2005-08
Language English
Author(s) Eymard Sylvie1, Carcouet Elodie1, Rochet Marie-Joelle2, Dumay Justine1, Chopin Christine1, Genot Claude3
Affiliation(s) 1 : IFREMER, Lab Gen Alimentaire, F-44311 Nantes, France.
2 : IFREMER, Math Appl Exploitat Ressources Halieut & Aquacole, F-44311 Nantes, France.
3 : INRA, Lab Etude Interact Mol Alimentaires, F-44316 Nantes, France.
Source Journal of the science of food and agriculture (0022-5142) (Wiley inter-science), 2005-08 , Vol. 85 , N. 10 , P. 1750-1756
DOI 10.1002/jsfa.2145
WOS© Times Cited 38
Keyword(s) Process, Fatty fish, Surimi, Polyunsaturated fatty acids, Lipid oxidation
Abstract When fatty fish are transformed into surimi, lipid oxidation takes place, decreasing the quality of the product. This study was aimed to identify the critical stages of the process in terms of the development of lipid oxidation. Horse mackerels were transformed into surimi on a pilot line and samples taken (hand-skinned fillets = minced fillets, mince, washed and refined minces, paste, surimi and washing water). Most of the lipids were removed during the process and neutral lipids were lost in higher proportion than polar lipids. As a consequence, total lipids of surimi contained more polyunsaturated fatty acids (338 19 g kg(-1)) than total lipids of the minced fillets (220 8 g kg-1). Thiobarbituric acid reactive substances (TBARS) was higher in the minced fillets than in the mince because less subcutaneous fat and dark muscle were removed during hand-mincing, indicating that the settings of the skinning-deboning machine can strongly influence the final quality of the product. Concentrations of lipid oxidation products increased significantly during the next stages of surimi processing. The increase was more pronounced for TBARS than hydroperoxides. Concentrations in hydroperoxides were similar in mince and washed mince (15.3 +/- 2.8 and 16.6 +/- 2.8 mmoles kg(-1) lipid) and increased in refined mince (29.6 +/- 2.8 mmoles kg(-1) lipid). TBARS accounted for 2.7 +/- 1.0 mg kg(-1) lipid in mince, 40.4 +/- 2.3 mg kg(-1) Rpid in washed mince and 237 +/- 7 mgkg(-1) lipid in refined mince. Hydroperoxides and TBARS were found in appreciable amounts in washing water (76.9 +/- 4.7 mmoles kg(-1) lipid and 479 +/- 8 mg kg(-1) lipid respectively), when they decreased in surimi (27.3 +/- 3.8 mmoles kg(-1) lipid and 44.2 +/- 0.8 mg kg(-1) lipid respectively) compared with refined mince. This shows that the last dewatering stage is crucial to ensure surimi quality.
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Eymard Sylvie, Carcouet Elodie, Rochet Marie-Joelle, Dumay Justine, Chopin Christine, Genot Claude (2005). Development of lipid oxidation during manufacturing of horse mackerel surimi. Journal of the science of food and agriculture, 85(10), 1750-1756. Publisher's official version : https://doi.org/10.1002/jsfa.2145 , Open Access version : https://archimer.ifremer.fr/doc/00000/424/