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Hidr贸lisis y oxidaci贸n lip铆dicas en dorada (Sparus aurata) de cultivo sacrificada y conservada en distintos tipos de hielo
Get PDF8 pages, 3 figures, 3 tables.[EN] This work focuses on the slaughtering and chilled storage
(up to 14 days) related to the commercialization of fresh farmed
gilthead seabream (Sparus aurata). A slurry ice (SI) system
was applied and evaluated in comparison to traditional
flake ice (FI). Lipid hydrolysis and oxidation were analyzed
and compared to sensory acceptance and trimethylamine
(TMA) formation. An important quality loss could be assessed
in fish during slaughtering and chilling storage, according
to sensory assessment and TMA formation. However, lipid
damage development was found relatively low, in agreement
to the different lipid quality indexes checked (lipid hydrolysis;
primary, secondary and tertiary lipid oxidation). No development
of rancid odor and no polyunsaturated fatty acid losses
were detected. The employment of SI as a slaughtering and
chilling strategy was found useful to inhibit quality loss in
gilthead seabream resulting in a shelf life increase and a
TMA and free fatty acid formation inhibition.[ES] Este trabajo estudia el sacrificio y conservaci贸n en hielo
(hasta 14 d铆as) de dorada (Sparus aurata). Para ello, se aplic贸
hielo l铆quido (SI) de forma comparativa con hielo tradicional
(FI) en escamas. Se analiz贸 el desarrollo de hidr贸lisis y
oxidaci贸n lip铆dicas, procedi茅ndose a su comparaci贸n con la
evaluaci贸n sensorial y la formaci贸n de trimetilamina (TMA).
Se observ贸 una importante p茅rdida de calidad de acuerdo
con la valoraci贸n sensorial y la formaci贸n de TMA. Sin embargo,
la alteraci贸n lip铆dica fue baja, a tenor de los 铆ndices
ensayados (hidr贸lisis lip铆dica; oxidaci贸n lip铆dica primaria, secundaria
y terciaria). No se detectaron desarrollo de olor rancio
ni p茅rdida de 谩cidos grasos poliinsaturados. El empleo de
SI en esta especie result贸 ser 煤til al objeto de inhibir la p茅rdida
de calidad; as铆, se observ贸 un incremento en el tiempo de
vida 煤til y una inhibici贸n en la formaci贸n de TMA y 谩cidos
grasos libres.This work was supported through a project grant
by the Secretar铆a Xeral de I+D from the Xunta de
Galicia (Project PGIDIT 05 TAL 00701 CT).Peer reviewe
