{"id":38373,"date":"2021-06-07T13:03:49","date_gmt":"2021-06-07T13:03:49","guid":{"rendered":"https:\/\/matis.is\/?p=38373"},"modified":"2021-06-07T13:03:50","modified_gmt":"2021-06-07T13:03:50","slug":"influences-of-potassium-ferrocyanide-on-lipid-oxidation-of-salted-cod-gadus-morhua-during-processing-storage-and-rehydration","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/greinar\/influences-of-potassium-ferrocyanide-on-lipid-oxidation-of-salted-cod-gadus-morhua-during-processing-storage-and-rehydration\/","title":{"rendered":"Influences of potassium ferrocyanide on lipid oxidation of salted cod (Gadus morhua) during processing, storage and rehydration"},"content":{"rendered":"<p>The effects of added potassium ferrocyanide (CN) in different concentrations (2.5 ppm, 7.5 ppm and 100 ppm), in salt, on lipid oxidation in cod during salting, storage and rehydration were examined in this study. An increase in CN concentration accelerated lipid oxidation of the salted cod, as observed by increases in lipid hydroperoxides (PV) and thiobarbituric acid-reactive substances (TBARS), as well as in the development of fluorescence compounds (<em>\u03b4F<\/em><sub>or<\/sub>\u00a0and\u00a0<em>\u03b4F<\/em><sub>aq<\/sub>). A yellow discolouration (higher\u00a0<em>b<\/em><sup>\u2217<\/sup>\u00a0value) of salted cod was associated with higher levels of oxidation derivatives. High correlation between PV, TBARS and free fatty acid (FFA), as well as between FFA and\u00a0<em>\u03b4F<\/em><sub>or<\/sub>, was found. The results of principal component analysis showed that TBARS,\u00a0<em>b<\/em><sup>\u2217<\/sup>\u00a0value and\u00a0<em>\u03b4F<\/em><sub>or<\/sub>\u00a0were the strongest indicators of lipid oxidation during salting and storage.<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814611014038\">Link to article<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>The effects of added potassium ferrocyanide (CN) in different concentrations (2.5\u00a0ppm, 7.5\u00a0ppm and 100\u00a0ppm), in salt, on lipid oxidation in [&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 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