Lipid damage development in anchovy (Engraulis encmsicholus) muscle during storage under refrigerated conditions

Abstract

The evolution of lipid damage in anchovy (Engraulls encrasicholus) muscle was studied under different storage conditions. Fresh anchovy was exposed to salt (S condition), ice (I condition) and salt-ice (IS condition), kept in a refrigerated room (4°C), and analyzed at days 0, 2, 4, 6, 8, 10 and 12 of storage. A strong hydrolysis development could be assessed for all storage conditions, although a partial hydrolysis inhibition (p < 0.05) could be attained as a result of the presence of salt (S and IS conditions). In contrast, a lower (p < 0.05) primary lipid oxidation compound formation could be observed for individuals kept under I conditions. This conclusion was confirmed by the Interaction compound formation study (fluorescence and browning developments) between oxidized lipids and protein-type molecules. Accordingly, a higher lipid oxidation was inferred as a result of NaCl addition to fish (S and IS conditions).