Acronym NA
Category
Seafood Processing
Title Fish muscle oxidation - The role of phospholipids, proteins, antioxidants and the effect of boiling on fish muscle oxidation Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Rosa Jonsdottir Coordinator email rosa.jonsdottir@matis.is
Coordinator institution
MATIS - Matis Ltd (Iceland)
Institutions involved
NA
Start year 2005 End year 2008 Funding (€) € 30,000 Website https://www.matis.is/media/matis/utgafa/Skyrsla_08-08_net.pdf Summary The aim of the project is to study the effect of heating and oxidation on phospholipids, proteins and antioxidants in fish muscle, influencing sensory quality and nutritional value. A phospholipid model systems from cod will be used to study the effect of pro-oxidants (haemoglobin from cod and trout) and antioxidants in aqueous fraction of fish muscle (cod and capelin). The project will also focus on the effect of heating, re-heating and the addition of antioxidants on the sensory quality and the development of warmed-over-flavour (WOF) in fish mince. Experiments imitating the production process from raw material to product will be done. The development of degradation compounds in the model system during heating, storage and reheating, will be studied by sensory analysis, traditional lipid oxidation analysis (TBA, CD/CT), chemical analysis (FFA), gas chromatography analysis to identify volatile compounds, and capillary electrophoresis (CE) for analysis of peptides and amino acids that influence the sensory quality and bioactivity. The correlation between these analyses will be studied to better understand the oxidation processes in fish muscle and to explain factors reducing the shelf life of ready-to-eat fish products. Research on the effect of antioxidants from cod and capelin and the changes of degradation products occurring during heating having direct influence on the sensory quality for consumers is an innovative approach. The outcome of the project is increased knowledge on oxidation in fish muscle to underpin the development of healthy and tasteful fish products of high sensory quality and nutritional values fulfilling the needs of consumers.
Keywords
Fish quality;
Cod;
Process efficiency;
Fish products;
Fish;
Storage;
Marine Region
76
Not associated to marine areas
0
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