Wpływ temperatury ogrzewania na jakość lipidów podczas chłodniczego przechowywania ogrzanej tkanki mięsnej śledzia bałtyckiego (Clupea harengus membran)

Abstract

The aim of this research was to investigate the effects of heating temperature (60, 100 i 160ºC) on the lipid oxidation and fatty acid composition of lipids during cold storage of heated herring muscle tissue. Lipids were extracted using the Bligh and Dyer method and their peroxide value (PV), anisidine (AsV), concentration of dienes (CD) and Totox value were determined. Composition of fatty acids was also determined via gas chromatography. It was demonstrated that the temperature applied during heat treatment has a substantial effect on the rate of lipid oxidation during refrigerated storage of herring muscle tissue. Heating meat at 160ºC results in an average 2–3 times faster increase of primary and secondary oxidation products during cold storage than heating it at 60 and 100ºC. Storing fish after heat treatment can also cause an approximately 25% loss of n-3 long chain polyunsaturated fatty acids n-3 LC PUFA, especially when applied low-temperature heating.