Title: Analysis of Early Lipid Oxidation in Salmon Pâté with Cod Liver Oil and Antioxidants
Abstract: Journal of Food ScienceVolume 71, Issue 3 p. S284-S292 Analysis of Early Lipid Oxidation in Salmon Pâté with Cod Liver Oil and Antioxidants Elisabeth Olsen, Elisabeth Olsen Authors Olsen, Veberg, Vogt, Tomic, and Nilsson are with Matforsk AS, Norwegian Food Research Inst., N-1430 Ås, Norway. Authors Olsen, Veberg, and Ekeberg are with Dept. of Chemistry, Biotechnology and Food Science, Norwegian Univ. of Life Sciences, Ås, Norway. Author Kirkhus is with Mills DA, Oslo, Norway. Direct inquiries to author Olsen (E-mail: [email protected]).Search for more papers by this authorAnnette Veberg, Annette Veberg Authors Olsen, Veberg, Vogt, Tomic, and Nilsson are with Matforsk AS, Norwegian Food Research Inst., N-1430 Ås, Norway. Authors Olsen, Veberg, and Ekeberg are with Dept. of Chemistry, Biotechnology and Food Science, Norwegian Univ. of Life Sciences, Ås, Norway. Author Kirkhus is with Mills DA, Oslo, Norway. Direct inquiries to author Olsen (E-mail: [email protected]).Search for more papers by this authorGjermund Vogt, Gjermund Vogt Authors Olsen, Veberg, Vogt, Tomic, and Nilsson are with Matforsk AS, Norwegian Food Research Inst., N-1430 Ås, Norway. Authors Olsen, Veberg, and Ekeberg are with Dept. of Chemistry, Biotechnology and Food Science, Norwegian Univ. of Life Sciences, Ås, Norway. Author Kirkhus is with Mills DA, Oslo, Norway. Direct inquiries to author Olsen (E-mail: [email protected]).Search for more papers by this authorOliver Tomic, Oliver Tomic Authors Olsen, Veberg, Vogt, Tomic, and Nilsson are with Matforsk AS, Norwegian Food Research Inst., N-1430 Ås, Norway. Authors Olsen, Veberg, and Ekeberg are with Dept. of Chemistry, Biotechnology and Food Science, Norwegian Univ. of Life Sciences, Ås, Norway. Author Kirkhus is with Mills DA, Oslo, Norway. Direct inquiries to author Olsen (E-mail: [email protected]).Search for more papers by this authorBente Kirkhus, Bente Kirkhus Authors Olsen, Veberg, Vogt, Tomic, and Nilsson are with Matforsk AS, Norwegian Food Research Inst., N-1430 Ås, Norway. Authors Olsen, Veberg, and Ekeberg are with Dept. of Chemistry, Biotechnology and Food Science, Norwegian Univ. of Life Sciences, Ås, Norway. Author Kirkhus is with Mills DA, Oslo, Norway. Direct inquiries to author Olsen (E-mail: [email protected]).Search for more papers by this authorDag Ekeberg, Dag Ekeberg Authors Olsen, Veberg, Vogt, Tomic, and Nilsson are with Matforsk AS, Norwegian Food Research Inst., N-1430 Ås, Norway. Authors Olsen, Veberg, and Ekeberg are with Dept. of Chemistry, Biotechnology and Food Science, Norwegian Univ. of Life Sciences, Ås, Norway. Author Kirkhus is with Mills DA, Oslo, Norway. Direct inquiries to author Olsen (E-mail: [email protected]).Search for more papers by this authorAstrid Nilsson, Astrid Nilsson Authors Olsen, Veberg, Vogt, Tomic, and Nilsson are with Matforsk AS, Norwegian Food Research Inst., N-1430 Ås, Norway. Authors Olsen, Veberg, and Ekeberg are with Dept. of Chemistry, Biotechnology and Food Science, Norwegian Univ. of Life Sciences, Ås, Norway. Author Kirkhus is with Mills DA, Oslo, Norway. Direct inquiries to author Olsen (E-mail: [email protected]).Search for more papers by this author Elisabeth Olsen, Elisabeth Olsen Authors Olsen, Veberg, Vogt, Tomic, and Nilsson are with Matforsk AS, Norwegian Food Research Inst., N-1430 Ås, Norway. Authors Olsen, Veberg, and Ekeberg are with Dept. of Chemistry, Biotechnology and Food Science, Norwegian Univ. of Life Sciences, Ås, Norway. Author Kirkhus is with Mills DA, Oslo, Norway. Direct inquiries to author Olsen (E-mail: [email protected]).Search for more papers by this authorAnnette Veberg, Annette Veberg Authors Olsen, Veberg, Vogt, Tomic, and Nilsson are with Matforsk AS, Norwegian Food Research Inst., N-1430 Ås, Norway. Authors Olsen, Veberg, and Ekeberg are with Dept. of Chemistry, Biotechnology and Food Science, Norwegian Univ. of Life Sciences, Ås, Norway. Author Kirkhus is with Mills DA, Oslo, Norway. Direct inquiries to author Olsen (E-mail: [email protected]).Search for more papers by this authorGjermund Vogt, Gjermund Vogt Authors Olsen, Veberg, Vogt, Tomic, and Nilsson are with Matforsk AS, Norwegian Food Research Inst., N-1430 Ås, Norway. Authors Olsen, Veberg, and Ekeberg are with Dept. of Chemistry, Biotechnology and Food Science, Norwegian Univ. of Life Sciences, Ås, Norway. Author Kirkhus is with Mills DA, Oslo, Norway. Direct inquiries to author Olsen (E-mail: [email protected]).Search for more papers by this authorOliver Tomic, Oliver Tomic Authors Olsen, Veberg, Vogt, Tomic, and Nilsson are with Matforsk AS, Norwegian Food Research Inst., N-1430 Ås, Norway. Authors Olsen, Veberg, and Ekeberg are with Dept. of Chemistry, Biotechnology and Food Science, Norwegian Univ. of Life Sciences, Ås, Norway. Author Kirkhus is with Mills DA, Oslo, Norway. Direct inquiries to author Olsen (E-mail: [email protected]).Search for more papers by this authorBente Kirkhus, Bente Kirkhus Authors Olsen, Veberg, Vogt, Tomic, and Nilsson are with Matforsk AS, Norwegian Food Research Inst., N-1430 Ås, Norway. Authors Olsen, Veberg, and Ekeberg are with Dept. of Chemistry, Biotechnology and Food Science, Norwegian Univ. of Life Sciences, Ås, Norway. Author Kirkhus is with Mills DA, Oslo, Norway. Direct inquiries to author Olsen (E-mail: [email protected]).Search for more papers by this authorDag Ekeberg, Dag Ekeberg Authors Olsen, Veberg, Vogt, Tomic, and Nilsson are with Matforsk AS, Norwegian Food Research Inst., N-1430 Ås, Norway. Authors Olsen, Veberg, and Ekeberg are with Dept. of Chemistry, Biotechnology and Food Science, Norwegian Univ. of Life Sciences, Ås, Norway. Author Kirkhus is with Mills DA, Oslo, Norway. Direct inquiries to author Olsen (E-mail: [email protected]).Search for more papers by this authorAstrid Nilsson, Astrid Nilsson Authors Olsen, Veberg, Vogt, Tomic, and Nilsson are with Matforsk AS, Norwegian Food Research Inst., N-1430 Ås, Norway. Authors Olsen, Veberg, and Ekeberg are with Dept. of Chemistry, Biotechnology and Food Science, Norwegian Univ. of Life Sciences, Ås, Norway. Author Kirkhus is with Mills DA, Oslo, Norway. Direct inquiries to author Olsen (E-mail: [email protected]).Search for more papers by this author First published: 30 June 2006 https://doi.org/10.1111/j.1365-2621.2006.tb15655.xCitations: 29 The authors sincerely thank Tom Chr. Johannessen and Karin Sol-gaard (MatforskAS), Mona Fonstad (Mills DA), and Rikke Edvards-en (Denofa) for skillful and enthusiastic assistance in the pâté preparation. We are also grateful to Inger-Johanne Fjøsne, Asgeir N. Nilsen, and the sensory panel at Matforsk AS for the sensory analyses, and to Per Lea for statistical analysis of the sensory data. Håkon Standal (Denofa) is gratefully acknowledged for providing the cod liver oil. Mills DA, Oslo, Norway provided salmon and other ingredients. This study was financed by the Norwegian Research Council Project 137320/130, "Lipid quality and oxidation of polyunsaturated fatty acids in foods with marine lipids." AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract ABSTRACT: Analytical methods that can detect early stages of lipid oxidation in complex food matrixes are highly needed, and the interest in rapid methods is great. In the present study, sensory analysis, dynamic headspace/gas chromatography-mass spectrometry (GC-MS), front-face fluorescence spectroscopy, and an electronic nose were used to detect early lipid oxidation in salmon pâté. The pâté was enriched with cod liver oil to increase the n-3 content, and citric acid (CA) or calcium disodium ethylenediamine tetraacetate (EDTA) were used as metal chelators. The sensory panel, GC-MS, and fluorescence methods detected oxidative changes in the pâté after 4 wk of storage. The fluorescence intensity increased with time. More volatile lipid oxidation products were formed in pâté with cod liver oil than in pâté without oil, but no differences were found between the batches with regard to rancid odor and flavor. CA and EDTA slightly promoted formation of volatile oxidation products. EDTA had a small positive impact on the sensory perception of the samples, whereas CA did not work favorably. With better packaging and antioxidant protection, n-3 enriched salmon pâté could be viable. Front-face fluorescence and dynamic headspace/GC-MS could be well suited to monitor lipid oxidation in such products. Citing Literature Volume71, Issue3April 2006Pages S284-S292 RelatedInformation
Publication Year: 2006
Publication Date: 2006-06-30
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 36
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