FEATURES OF OXIDATIVE DETERIORATION OF PELENGAS TISSUES DURING STORAGE IN A CHILLED STATE
Abstract
It is known that the processes of oxidative spoilage of fish largely depend on both the fat content and its unsaturation in its tissues, and the activity of endogenous antioxidants. The purpose of this study was to find out the specifics of oxidative deterioration of pelingas tissues with different fat content during refrigerated storage. A comparative analysis of the oxidative deterioration of the tissues of the back and abdomen during refrigerated storage of whole carcasses of this fish was carried out. To assess the level of oxidative deterioration, the dynamics of the content of end products of lipoperoxidation and the activity of antioxidant enzymes (superoxide dismutase, catalase and glutathione peroxidase) were analyzed within the storage period defined by DSTU 3326-96 (12 days). The results of the conducted research proved that during the storage of pelingas carcasses at a temperature of 0-20C for the specified period, the activation of lipid peroxidation processes was characterized by a certain tissue specificity. It was found that in the back of the Pelingas an increase in the content of the end products of lipoperoxidation and, accordingly, the deactivation of the antioxidant system was established immediately after the blood circulation was stopped. In the stomach of pelingas, the processes of deactivation of endogenous antioxidants began only on the 9th day of fish storage, but they were more accelerated. At the end of the experiment, the content of secondary LPO products in the back of the Pelingas is 3.55 times lower than in the abdomen. However, taking into account the high activity of all three studied antioxidant enzymes in the belly of the pelingas, it can be concluded that the quality of this product when stored at a temperature of 0-20C even after 12 days remains at a sufficient level, which can contribute to its wide distribution and significant demand among consumers.
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