Tuesday, October 23 at 15:30, Master's student Paulina Elzbieta Romotowska will give a lecture at Matís, Vínlandsleið 12, on her master's project at the Faculty of Food and Nutrition, University of Iceland:
Tuesday, October 23 at At 15:30, Master's student Paulina Elzbieta Romotowska will give a lecture on her master's project at the Faculty of Food and Nutrition, University of Iceland: cod muscle - Effect of copper (II) chloride on lipid oxidation ).
Further information
Master's lecture at Matís, Vínlandsleið 12, 113 Reykjavík.
Supervisor: Sigurjón Arason Associate Professor, Kristberg Kristbergsson Professor, PhD and Kristín A. Þórarinsdóttir, Project Manager PhD.
Examiner: Ágústa Guðmundsdóttir, Professor PhD
Location: Esja Meeting Room (311), 23 October at 15: 30-16: 30
The lecture (in English) will be at Matís, Meeting Room Esja (311) and is open to everyone
Abstract
Cod (Gadus morhua) is one of the most common fish species in salted fish processing in Iceland. The production of salted fish has changed a lot over time. Among other things, the processing processes have been made more targeted.
Emphasis is placed on preserving the characteristic taste and texture of the salted fish during transport and storage. Recent studies have shown that the condition of the raw material affects the stability of cod during the salting process. The variability of raw material by fishing area and season can have a significant effect on the quality of salted fish and overall utilization. Fluctuations in the condition and chemical composition of the muscle are seasonal due to variations in the food supply and behavior of the fish, especially in relation to spawning. The formation of eggs and stingrays and also the food has a great influence on the physical properties of cod muscles. These variables can affect fat stability, oxidative activity, fatty acid composition (FAC), polyunsaturated fatty acids (PUFA), jaundice (b *) and evolution.
The aim of the project was to monitor and obtain information on fat oxidation, which takes place during the production and storage of salted cod, caught at different times of the year. Fat evolution (oxidation) processes, fat composition and color change of products during the salting process and during storage were measured. The formation of free fatty acids (ffa) and changes in phospholipids and total fat content were studied. The intensity of fluorescence was measured to monitor oxidative degradation. Research has shown that seasonal changes affect fat stability. The oxidation of fat in salted fish was higher in cod caught in November than in spring or summer (March and May), but the fat was stable during the salting process in August.
The results show that oxidation of fat during the salting process and during storage, increases the amount of peroxide (PV), thiobarbituric value (TBARS), stimulates yellowing (b * value), increases the content of free fatty acids (ffa) and contributes to the reduction of PUFA, polyene substance (PI), phospholipids and total fat content.
In the project, copper ions were added to the brine and their effect on fat oxidation was investigated. The results showed that copper significantly accelerated the oxidation of fat in salted cod and faster simultaneous yellowing during production and storage.
Keywords: salted fish, seasonal fluctuations, oxidation, copper (II), shelf life.
For further information Sigurjón Arason at Matís.