{"id":38168,"date":"2021-06-04T14:14:08","date_gmt":"2021-06-04T14:14:08","guid":{"rendered":"https:\/\/matis.is\/?p=38168"},"modified":"2021-06-04T14:14:09","modified_gmt":"2021-06-04T14:14:09","slug":"effects-of-added-phosphates-on-lipid-stability-during-salt-curing-and-rehydration-of-cod-gadus-morhua","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/greinar\/effects-of-added-phosphates-on-lipid-stability-during-salt-curing-and-rehydration-of-cod-gadus-morhua\/","title":{"rendered":"Effects of added phosphates on lipid stability during salt curing and rehydration of cod (Gadus morhua)"},"content":{"rendered":"<p>Effects of added phosphates on retardation of lipid oxidation of salted cod during processing, storage and after rehydration were investigated. Lipid hydrolysis progress and development of color, primary and secondary lipid oxidation products and fluorescence intensities were determined. Added phosphates significantly retarded lipid hydrolysis and lipid oxidation progress, resulting in lower free fatty acid, lipid hydroperoxides (PV), thiobarbituric acid-reactive substances (TBARS) as well as fluorescence intensities (\u03b4<em>F<\/em>\u00a0<sub>or<\/sub>\u00a0and \u03b4<em>F<\/em>\u00a0<sub>aq<\/sub>). Significant correlation between the lipid oxidation products (PV, TBARS, \u03b4<em>F<\/em>\u00a0<sub>or<\/sub>\u00a0and \u03b4<em>F<\/em>\u00a0<sub>aq<\/sub>) and yellow \/ brownish discoloration (<em>b *<\/em>\u00a0value) of salted cod was observed. Principal component analysis showed that TBARS,\u00a0<em>b *<\/em>\u00a0value and \u03b4<em>F<\/em>\u00a0<sub>or<\/sub>\u00a0were the strongest indicators of lipid oxidation during salting and storage.<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/link.springer.com\/article\/10.1007\/s11746-012-2175-y\">Link to article<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>Effects of added phosphates on retardation of lipid oxidation of salted cod during processing, storage and after rehydration were investigated. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-greinar.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2011],"tags":[],"class_list":["post-38168","post","type-post","status-publish","format-standard","hentry","category-greinar"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Effects of added phosphates on lipid stability during salt curing and rehydration of cod (Gadus morhua) - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/greinar\/effects-of-added-phosphates-on-lipid-stability-during-salt-curing-and-rehydration-of-cod-gadus-morhua\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Effects of added phosphates on lipid stability during salt curing and rehydration of cod (Gadus morhua) - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"Effects of added phosphates on retardation of lipid oxidation of salted cod during processing, storage and after rehydration were investigated. 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