Preliminary studies in marine lipid oxidation
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Preliminary studies in marine lipid oxidation
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    Published information on current concepts of lipid oxidation mechanisms, oxidation products and their measurement by chemical and chromatographic means are reviewed. Strengths and weaknesses of classical methodology are discussed in some detail. Recently developed methodology is also described. Several methods which appeared to be suitable for application to oxidized marine oils and lipids were selected and tested in conjunction with ongoing studies of freezer stored fish. The best of these methods were then applied in measuring lipid oxidation in refrigerator stored light and dark muscle tissues of four species of fish and an oxidizing fish depot fat. Although differences in rate and extent of lipid oxidation in the four species were evident, results of two studies of the mullet, Mugil cephalus, suggested that these differences were not species-specific. While oxidation was greater in dark muscle lipids than in those of light muscle in all four species, there appeared to be a direct relationship between initial fatty acid polyunsaturation and maximum TBA values attained in both light and dark muscle lipids. In contrast, high COP values were associated with greater fat content in light muscle, but this relationship was not evident in dark muscle tissues. Thus, it appears that fat content and lipid polyunsaturation, both of which probably vary seasonally in all species, determine the rate and extent of lipid oxidation in fish.
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