EJPAU 2011. Domiszewski Z. , Bienkiewicz G. , Plust D. , Kulasa M. QUALITY OF LIPIDS IN MARINATED HERRING

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2011
Volume 14
Issue 1/volume14

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Domiszewski Z. , Bienkiewicz G. , Plust D. , Kulasa M. 2011. QUALITY OF LIPIDS IN MARINATED HERRING, EJPAU 14(1/volume14), #09.
Available Online: http://www.ejpau.media.pl/volume14/issue1/volume14/abs-09.html

QUALITY OF LIPIDS IN MARINATED HERRING

Zdzisław Domiszewski¹, Grzegorz Bienkiewicz¹, Dominika Plust², Marta Kulasa²
¹ Food Quality Department, West Pomeranian University of Technology, Szczecin, Poland
² Food Quality Department, West Pomeranian University of Technology in Szczecin, Poland

ABSTRACT

Marinated herring is one of the popular fish preparations all over Europe and particularly in Poland. The aim of this paper is to asses the commercially available herring marinades as a source of LC n-3 PUFA and to analyse the level of lipid oxidation in these products. 16 assortments of oil marinades available in the domestic market, delivered by five major producers, were examined. In both meat lipids, extracted using the Bligh and Dyer method, and in marinating liquid the following qualities were measured: the composition of fatty acids and the level of oxidation (PV, AV and TOTOX). The prevalent group of fatty acids were MUFA, averaging 48% of the total, followed by PUFA, with an average of 28%, and SFA, 24% on the average. An analysis of lipid oxidation revealed: PV of 8–17 meq O₂/kg, AV of 4-19, and TOTOX value between 24–53. Poziom utlenienia lipidów zalew wykazał dobrą ich jakość, gdyż w żadnej z prób wskaźnik Totox nie przekroczył wartości 10. A 100g portion of product (meat) contains, depending on the sort, 2.7–3.8 g of n-3 PUFA and 2-2.7g/100g of EPA + DHA. Despite the fact that many factors, such as hauling season, method of storing raw material, differences in technology can affect lipid composition of fillets, it is not arguable that oil marinades available in the domestic market are a rich source of essential long-chain unsaturated fatty acids (LC n-3 PUFA). Nonetheless, when consuming fish products of this kind one should bear in mind that they may contain high amounts of oxidation products leading to a rancid taste of the products.

Key words: marinated fish, vegetable oils, fatty acid composition, omega 3, EPA&DHA, lipid oxidation, food quality.

Zdzisław Domiszewski
Food Quality Department,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland
Phone: + 48 (091) 449 65 64
email: zdzislaw.domiszewski@zut.edu.pl

Grzegorz Bienkiewicz
Food Quality Department,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland

Dominika Plust
Food Quality Department,
West Pomeranian University of Technology in Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland

Marta Kulasa
Food Quality Department,
West Pomeranian University of Technology in Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.