Influence of Lipid Peroxidation Development on the Quality of Salted Herring (Clupea harengus)

Higher Institute of Food and Flavor Industries, Dept. of Meat and Fish Technology, BG-4002 Plovdiv, Bulgaria


DRAGOEV, S., 2002. Influence of lipid peroxidation development on the quality of salted herring (Clupea harengus). Bulg. J. Agric. Sci., 8: 53–66

Influence of the lipid peroxidation development on the quality of salted herring (Clupea harengus) has been considered. Acid value, peroxide value, thiobarbituric acid value, conjugated diens and triens, as measurement methods have been used. The effect of salting procedures, concentration of sodium chloride in the brine, addition of antioxidants, and temperature of salting have been studied. For a completely account of the changes setting in a result of lipid peroxidation development the sensory analysis of fish taste and odor, as well as a proximate composition and salt concentration of fish have been used. The correlation between quality of salted fish and lipid peroxidation has been determined. The dry salting, the lowest concentration of sodium chloride, and temperatures about 20 °C accelerate development of lipid peroxidation and unpleasant taste and odor of the salted fish. The dry salting causes a hydroperoxide increasing from 6.72 to 32.11 meqv–1 lipids. Formation and accumulation of primary lipid peroxidation products has been confirmed using analysis of conjugated diens and triens, as well as and A232/A270 ratio.
The stormed free fatty acid formation at about 50 g–1 and at 20 °C has been determined. Addition of the 0.20 g ascorbic acid . kg–1 and 0.06 g NaNO2 . kg–1 delay, but do not stop lipid peroxidation. The lowest thiobarbituric acid value – 20.26 mg malondialdehyde . kg–1 lipids has been determined using brine salting. It has been estimated that the heme iron is a catalyst of lipid peroxidation of salted fish. Its concentration increases with increasing of the salt concentration. The technological regime recommendations about processing of salted herring with the best sensory characteristics and minimization of lipid peroxidation process, have been made.

Key words: lipid peroxidation, salted fish, quality, technological parameters