Rancidity in Lean Fish Muscle.: III. The Inhibiting Effect of Bacterial Activity

1964 ◽  
Vol 21 (6) ◽  
pp. 1371-1377 ◽  
Author(s):  
C. H. Castell ◽  
Jill MacLean
Keyword(s):  
Fish Muscle ◽  
Antioxidant Effect ◽  
Bacterial Activity ◽  
Oxidative Rancidity ◽  
Inhibiting Effect ◽  
Lean Fish

Actively growing bacteria suppress the development of copper-catalyzed rancidity in lean fish muscle. Apart from the antioxidant effect of the bacteria themselves, it could not be shown that fish muscle undergoing microbial deterioration became any less susceptible to oxidative rancidity as spoilage progressed.

Rancidity in Lean Fish Muscle.: IV. Effect of Sodium Chloride and Other Salts

1965 ◽  
Vol 22 (4) ◽  
pp. 929-944 ◽  
Author(s):  
C. H. Castell ◽  
Jill MacLean ◽  
Barbara Moore
Keyword(s):  
Sodium Chloride ◽  
Active Agent ◽  
Fish Muscle ◽  
Relative Activity ◽  
Antioxidant Effect ◽  
Metal Salts ◽  
Metal Chlorides ◽  
Lean Fish ◽  
High Concentrations ◽  
Chelating Compounds

Sodium chloride accelerated rancidity in blended cod muscle at 0 C. This salt-induced rancidity was retarded by commercial antioxidants and chelating compounds. The active agent appeared to be the Na+rather than the whole salt or the Cl−.Other metal salts had similar pro-oxidant action on the cod muscle when used in relatively high concentrations (0.1 N and above). The relative activity, using metal chlorides, was as follows: Fe > Co > Cd > Li > Ni > Mg > Zn > Na > K. Ca and Ba had no effect.Many of these "pro-oxidant" salts also had a strong antioxidant effect on the development of copper-induced rancidity in the muscle.The relationship between TBA values and the type and intensity of odours is not the same for sodium chloride-induced and copper-induced rancidities. Some of the reasons for this have been discussed.It has been suggested that one mechanism by which sodium chloride influences the rate of lipid oxidation in the fish muscle is by the changes it produces in the accompanying proteins.

Holding of Atlantic Mackerel (Scomber scombrus) in Refrigerated Sea Water

1977 ◽  
Vol 34 (3) ◽  
pp. 439-443 ◽  
Author(s):  
D. W. Lemon ◽  
L. W. Regier
Keyword(s):  
Carbon Dioxide ◽  
Sea Water ◽  
Fish Muscle ◽  
Sodium Content ◽  
Oxidative Rancidity ◽  
Dissolved Carbon ◽  
Atlantic Mackerel ◽  
Scomber Scombrus ◽  
Dissolved Carbon Dioxide ◽  
Lower Temperature

Refrigerated sea water proved to be an improved method of holding Atlantic mackerel (Scomber scombrus). The uniform lower temperature and reduction in available oxygen retarded the development of oxidative rancidity. Textural deterioration was also retarded. The sodium uptake from and the potassium loss to the sea water was not excessive, and taste panelists could not consistently identify samples with elevated sodium content. The addition of carbon dioxide to the RSW did not regularly affect the level of spoilage as monitored by the measurement of trimethylamine. The values, however, were low for all holding systems, even after 9 days. The presence of dissolved carbon dioxide in the fish muscle made the fish unacceptable for canning.

scholarly journals Determination of Chlorobiphenyls in Seal Blubber, Marine Sediment, and Fish: Interlaboratory Study

1996 ◽  
Vol 79 (1) ◽  
pp. 83-96 ◽  
Author(s):  
Jacob De Boer ◽  
Jaap Van Der Meer ◽  
Udo A Th Brinkman
Keyword(s):  
Muscle Tissue ◽  
Marine Sediment ◽  
Standard Error ◽  
Principal Component ◽  
Fish Muscle ◽  
Interlaboratory Study ◽  
Lean Fish ◽  
Seal Blubber Oil

Abstract Between 1988 and 1994, the International Councilfor the Exploration of the Sea, the Intergovernmental Oceanographic Commission, and the Oslo and Paris Commissions organized a stepwise interlaboratory study for determination of chlorobiphenyls (CBs) inmarine media. The final parts of this study, in which 53 laboratories from 14 countries participated, focused on long-term precision, cleanup, and extraction. Calibration was controlled continuously by analysis of 10 CBs in an unknownsolution. Participants were requested toanalyze 3 CBs in a certified reference material fish oil (6 times); 10 CBs in cleaned and uncleaned marine sediment and seal blubber extracts; and 10 CBs in seal blubber oil, dried marine sediment, and wet, lean fish muscle tissue. The long-term precision study showed that, compared with earlier exercises in which only duplicate analyses were required, repeatability increased about 1.5-fold compared with reproducibility. The mean standard error for reproducibility of determination of 10 CBs in standard solutions improved from 1.22 to 1.15. The standard error improved from 1.36 to 1.28(without CBs 28 and 31) for seal blubberoil and from 1.36 to 1.22 for dried marine sediment. In seal blubber oil and dried marine sediment, the major CBs 118,138,153, and 180 can now bedetermined by thegroup of participating laboratories with a reproducibility of 1.5 (about 50%). No significant differences were found between results for cleaned-up and un cleaned extracts. No acceptable results could be obtained for determination ofCBs in lean fish muscle tissue. Biplots of principal component analyses are extremely helpful in evaluating the data generated by this type of study.

scholarly journals Nutritional Value and Contaminant Risk Assessment of Some Commercially Important Fishes and Crawfish of Lake Trasimeno, Italy

2020 ◽  
Vol 17 (7) ◽  
pp. 2545 ◽  
Author(s):  
Raffaella Branciari ◽  
Raffaella Franceschini ◽  
Rossana Roila ◽  
Andrea Valiani ◽  
Ivan Pecorelli ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Health Benefits ◽  
Fish Muscle ◽  
Dietary Reference Intake ◽  
Lean Fish ◽  
Epa And Dha ◽  
Muscle Tissues ◽  
Regulatory Limits ◽  
Potential Risks ◽  
Commercially Important

The aim of our study was to describe the balance between health benefits and risks associated with the consumption of crawfish and nine fish species from lake Trasimeno. We thus determined both fatty acid profiles (particularly, eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids) and chemical pollutants (some polychlorinated biphenyls, pesticides, and heavy metals) in fish muscle tissues. The contents of all fatty acids varied significantly among species. Sand smelt, carp, and tench, which have a high fat content, contained considerable amounts of EPA and DHA; lean fish, like perch, pike, and largemouth bass, which have relatively high percentages of the predominant n-3 fatty acids EPA and DHA, showed lower amounts of these fatty acids because of their low lipid contents. Some species contributed strongly to the Dietary Reference Intake (RDI) of EPA and DHA. The contribution of lean fish to the RDI of EPA and DHA was more limited. The concentrations of all contaminants in fish muscle tissues were lower than the regulatory limits, demonstrating the safety of the environmental conditions of the lake. The contribution to health-based reference values and benefit–risk quotients indicated that the health benefits of consumption of fish from lake Trasimeno outweigh the potential risks.

scholarly journals Comparative Study on Total Lipid Quantification and Oxidative Rancidity Determination in Freshwater Fish Species with Different Fat Levels

2015 ◽  
Vol 4 (1) ◽  
pp. 34 ◽  
Author(s):  
Ariane Vasconcellos de Alcântara ◽  
Pedro Lopes Azevedo ◽  
Eliane Teixeira Mársico ◽  
Maria Lucia Monteiro ◽  
Bruna Leal Rodrigues ◽  
...  
Keyword(s):  
Freshwater Fish ◽  
Fish Species ◽  
Total Lipid ◽  
Lipid Content ◽  
Total Lipid Content ◽  
Extraction Methods ◽  
Oxidative Rancidity ◽  
Freshwater Fish Species ◽  
Lean Fish ◽  
Soxhlet Method

<p>The aim of this study was to investigate the efficiency of different extraction methods for total lipid determination and oxidative rancidity evaluation in freshwater fish with different fat levels. Total lipid content was determined by Bligh and Dyer with slight modifications and Soxhlet methods. Malondialdehyde (MDA) quantification was determined by analytical methods with and without heat application. In both freshwater fish species, Bligh and Dyer method extracted greater total lipid content (<em>P</em> &lt;0.05) than Soxhlet method. In addition, the heat method revealed higher MDA values (<em>P</em> &lt;0.05) compared to cold method in both lean fish (<em>Cichla ocellaris</em>) and high-fat fish species (<em>Piaractus brachypomus</em>). We concluded that, regardless of the fat content in the freshwater fish species, the Bligh and Dyer method and the cold method used for oxidative rancidity were more efficient than Soxhlet method and heat technique, respectively.</p>

Rancidity in Lean Fish Muscle.: I. A Proposed Accelerated Copper-Catalyzed Method for Evaluating the Tendency of Fish Muscle to Become Rancid

1964 ◽  
Vol 21 (6) ◽  
pp. 1345-1359 ◽  
Author(s):  
Jill MacLean ◽  
C. H. Castell
Keyword(s):  
Copper Ion ◽  
Thiobarbituric Acid ◽  
Fish Muscle ◽  
Lean Fish ◽  
Acid Reaction

A method that can be carried out within 24–72 hr is suggested for determining the tendency of fish muscle to become rancid. It consists of adding measured, trace amounts of copper ion to muscle that has been blended with water (1:3) followed by storage at 0 °C. Rancidity is observed subjectively by noting the odours that develop and objectively by means of the thiobarbituric acid reaction.

scholarly journals Green Tea (Camellia Sinensis): Chemistry and Oral Health

2016 ◽  
Vol 10 (1) ◽  
pp. 166-173 ◽  
Author(s):  
Zohaib Khurshid ◽  
Muhammad S. Zafar ◽  
Sana Zohaib ◽  
Shariq Najeeb ◽  
Mustafa Naseem
Keyword(s):  
Oral Health ◽  
Oral Cavity ◽  
Green Tea ◽  
Periodontal Diseases ◽  
Antioxidant Effect ◽  
Bacterial Activity ◽  
Oral Disease ◽  
Tea Consumption ◽  
Beneficial Effects ◽  
Oral Conditions

Green tea is a widely consumed beverage worldwide. Numerous studies have suggested about the beneficial effects of green tea on oral conditions such as dental caries, periodontal diseases and halitosis. However, to date there have not been many review articles published that focus on beneficial effects of green tea on oral disease. The aim of this publication is to summarize the research conducted on the effects of green tea on oral cavity. Green tea might help reduce the bacterial activity in the oral cavity that in turn, can reduce the aforementioned oral afflictions. Furthermore, the antioxidant effect of the tea may reduce the chances of oral cancer. However, more clinical data is required to ascertain the possible benefits of green tea consumption on oral health.

Rancidity in Lean Fish Muscle.: II. Anatomical and Seasonal Variations

1964 ◽  
Vol 21 (6) ◽  
pp. 1361-1369 ◽  
Author(s):  
C. H. Castell ◽  
Jill MacLean
Keyword(s):  
Seasonal Variations ◽  
Fish Muscle ◽  
Early Spring ◽  
Apparent Difference ◽  
Lean Fish

In a study of copper-catalyzed rancidity of cod fillets it has been found that: (1) muscle from the tail section goes rancid faster than muscle from the head or centre sections; (2) there is no apparent difference in the development of rancidity in the inner and outer halves of fillets that have been sliced lengthwise; and (3) sensitivity to rancidity changes with the season and is greater in the winter and early spring than in the summer and fall.

Oxidative Rancidity in Frozen Stored Cod Fillets

1966 ◽  
Vol 23 (9) ◽  
pp. 1385-1401 ◽  
Author(s):  
C. H. Castell ◽  
B. A. Moore ◽  
P. M. Jangaard ◽  
Wanda E. Neal
Keyword(s):  
Fatty Acids ◽  
Marked Decrease ◽  
Protein Denaturation ◽  
Protective Action ◽  
Saturated Fatty Acids ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Fish Muscle ◽  
Oxidative Rancidity ◽  
Muscle Lipids

During frozen storage at −18 and −25 C the lipids in cod muscle did not undergo oxidation, as indicated by thiobarbituric acid values and odours. In fact they underwent a marked decrease in the ease with which they were oxidized by added Cu++, Fe++, or hemoglobin. This change preceded the protein denaturation that occurs in stored frozen muscle and appeared to be directly related to the formation of free fatty acids in the muscle. A similar change in the sensitivity to metal-induced oxidations could be produced in fresh, unfrozen muscle by the addition of mixed fatty acids prepared from several marine lipids.The addition of four pure saturated fatty acids had little or no effect on the development of rancidity in muscle, either in the presence or absence of added metal catalysts. Fish muscle appears to exert a protective action against the oxidation of added linolenic or linoleic acids. Unlike the mixed marine fatty acids, pure linoleic and linolenic acids did not suppress the development of metal-induced rancidities in fish muscle lipids.

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