tailieunhanh - Effects of ascorbic acid treatment and packaging method on lipid oxidation of Cobia (Rachycentron canadum) fillets during frozen storage

The objective of this study was to investigate the effects of different ascorbic acid (AA) concentrations of and as well as different packaging methods (. air packaging and vacuum packaging methods) on lipid oxidation of cobia fillets during frozen storage at -25 ± 2 °C for 8 weeks. | Journal of Fisheries science and Technology Special issue - 2015 EFFECTS OF ASCORBIC ACID TREATMENT AND PACKAGING METHOD ON LIPID OXIDATION OF COBIA (RACHYCENTRON CANADUM) FILLETS DURING FROZEN STORAGE Nguyen Van Minh1, Phan Thi My Le1 ABSTRACT The objective of this study was to investigate the effects of different ascorbic acid (AA) concentrations of and as well as different packaging methods (. air packaging and vacuum packaging methods) on lipid oxidation of cobia fillets during frozen storage at -25 ± 2 °C for 8 weeks. Lipid oxidation was evaluated by determinations of lipid content, free fatty acid (FFA), peroxide value (PV), thiobarbituric acid-reactive substances (TBARS) and phospholipids (PL). Ascorbic acid showed a strong antioxidative effect on cobia fillets during frozen storage as indicated by higher lipid and PL content and lower FFA, PV and TBARS content compared to those of control sample. There was no significant (p > ) difference between cobia fillets treated with AA and AA. in terms of retardation of lipid oxidation. The results also indicated that vacuum packaging had a positive effect on inhibition of lipid oxidation. The antioxidative effect was stronger when employing AA treatment in combination with vacuum packaging method. Keywords: cobia, frozen storage, ascorbic acid, vacuum packaging, lipid oxidation I. INTRODUCTION Cobia (Rachycentron canadum) has gained popularity as a promised candidate for marine culture, mainly due to its fast growth rate, white muscle, high nutritional value and high commercial price. Cobia fillets have a high content of polyunsaturated fatty acids (PUFAs), particularly eicosapentaenoic (EPA; 20:5n-3) and docosahexaenoic acids (DHA; 22:6n-3) (Murray and Burt, 2001), leading to easily oxidation (Masniyom et al., 2005). Lipid oxidation is one of the major deteriorative reactions taking place in fish muscle during processing and storage. Lipid oxidation depends on different factors, .