Quality changes of semi-preserved Mugil cephalus ovaries (avgotaracho), during storage at 3.0 ± 1.0 ºC

dc.contributor.author	Σινάνογλου, Βασιλεία	el
dc.contributor.author	Βουλγαρέλης, Μ.	el
dc.contributor.author	Ανδρουτσάκη, Π.	el
dc.contributor.author	Στρατή, Ειρήνη	el
dc.contributor.author	Ωραιοπούλου, Βασιλική	el
dc.date.accessioned	2015-06-07T22:46:55Z
dc.date.issued	2015-06-08
dc.identifier.uri	http://hdl.handle.net/11400/15592
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	www.greeklipidforum.gr	en
dc.subject	Λιπίδια
dc.subject	Λιπαρά οξέα
dc.subject	Ψάρια
dc.subject	Fish
dc.subject	Lipids
dc.subject	Αλλοίωση
dc.subject	Fatty acids
dc.title	Quality changes of semi-preserved Mugil cephalus ovaries (avgotaracho), during storage at 3.0 ± 1.0 ºC	en
heal.type	conferenceItem
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.contributorName	Λουγκοβόης, Βλαδίμηρος	el
heal.dateAvailable	10000-01-01
heal.language	en
heal.access	forever
heal.publicationDate	2013-03-29
heal.bibliographicCitation	Σινάνογλου, Β., Βουλγαρέλης, Μ., Ανδρουτσάκη, Π., Στρατή, Ε., Ωραιοπούλου, Β. κ.α. (2013) Quality changes of semi-preserved Mugil cephalus ovaries (avgotaracho), during storage at 3.0 ± 1.0 ºC. Στο 5ο Πανελλήνιο Συνέδριο: Σύγχρονες τάσεις στον τομέα των λιπιδίων, Βιβλίο περιλήψεων. 29 Μαρτίου 2013. Αθήνα, σ.53	el
heal.abstract	Quality changes of Greek avgotaracho were assessed over a 4-month storage period at 3.0 ± 1.0 ºC, by lipid, fatty acid and carotenoid profile analysis, assays of thiobarbituric acid-reactive substances (TBA-RS), colour measurements (CIE Lab) and determinations of total volatile bases (TVB). The major lipid classes in freshly prepared avgotaracho were neutral lipids (NL), mainly triglycerides (TG), followed by cholesterol. Polar lipids (PL) consisted mainly of phosphatidylcholine (PC), followed by sphingomyelin (Sphm) and phosphatidylethanolamine (PE). Cold storage did not significantly affect the individual lipid classes’ content. The minor amounts of free fatty acids and monoglycerides released over the storage period suggested slow TG and PhL hydrolysis. GC-FID analysis of the lipid revealed the presence of 37 fatty acids (FA). Heptadecanoic acid (C17:0) was the main saturated fatty acid (SFA), followed by palmitic acid (C16:0), while palmitoleic (C16:1ω-9), oleic (C18:1ω-9) and vaccenic (C18:1ω-7) were the major monounsaturated fatty acids (MUFA). Polyunsaturated fatty acids (PUFA) occurred in the lowest concentration and consisted mainly of DHA (C22:6ω-3) and EPA (C20:5ω-3). An increase in SFA content and a decrease in PUFA, especially ω-3 fatty acids, was observed during storage. PUFA/SFA, MUFA/SFA and ω-3/ω-6 ratios gradually decreased in the stored product. However, oxidative changes were rather limited, as judged by the slow increase in TBA-RS levels. HPLC-DAD analysis of the carotenoids showed that -cryptoxanthin predominated, followed by all-trans lutein, all-trans canthaxanthin, -cryptoxanthin and all-trans zeaxanthin. Carotenoid profile was not affected by storage. Nevertheless, a significant decrease in individual carotenoid compounds was observed in the stored product. CIE Lab coordinates varied considerably between samples, probably reflecting differences in roe maturation. The high levels of volatile basic nitrogen (up to 133.98 mg/100 g) observed after 4 months of storage are in accordance with previous results in this field of study and appear to be associated with autolytic and microbial activities during the ripening process.	en
heal.fullTextAvailability	true
heal.conferenceName	5ο Πανελλήνιο Συνέδριο: Σύγχρονες τάσεις στον τομέα των λιπιδίων	el
heal.conferenceItemType	poster