Effect of a Low-Density Polyethylene Film Containing Butylated Hydroxytoluene on Lipid Oxidation and Protein Quality of Sierra Fish (Scomberomorus sierra) Muscle during Frozen Storage
2007
Torres-Arreola, W. | Soto-Valdez, H. | Peralta, E. | Cardenas-Lopez, J.L. | Ezquerra-Brauer, J.M.
Fresh sierra fish (Scomberomorus sierra) fillets were packed in low-density polyethylene films with butylated hydroxytoluene (BHT-LDPE) added. Fillets packed in LDPE with no BHT were used as controls (LDPE). The packed fillets were stored at -25 °C for 120 days in which the film released 66.5% of the antioxidant. The influence of the antioxidant on lipid and protein quality, lipid oxidation, muscle structure changes, and shear-force resistance was recorded. As compared to LDPE films, fillets packed in BHT-LDPE films showed lower lipid oxidation, thiobarbituric acid values (4.20 ± 0.52 vs 11.95 ± 1.06 mg malonaldehyde/kg), peroxide values (7.20 ± 1.38 vs 15.15 ± 1.48 meq/kg), and free fatty acids (7.98 ± 0.43 vs 11.83 ± 1.26% of oleic acid). Fillets packed in BHT-LDPE films showed less tissue damage and lost less firmness than fillets packed in LDPE. A significant relationship between lipid oxidation and texture was detected (R2 adjusted, 0.70-0.73). BHT-LDPE films may be used not only to prevent lipid oxidation but also to minimize protein damage to prolong the shelf life of sierra fish.
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