Major achievements in LIPIDTEXT

Preventing seafood lipid oxidation and texture softening to maintain healthy components and quality of seafood

Major achievements in 2005

Collaborations between the partners in the project have been further intensified in 2005. Four partners are now working on the evaluation of the same antioxidants in different systems and with different fish species. This will give a unique knowledge about the performance of these antioxidants in dependence of the complexity and composition of the food matrix. Interestingly, antioxidative effects of caffeic acid have been observed in both fish mince and in emulsions. The results obtained also indicate that the antioxidative efficacy is depending on many factors such as the fat content and the pH of the model system.


Data from washed fish muscle model experiments suggest that storage experiments at chilled temperatures can be used to predict haemoglobin catalysed oxidative deterioration of the lipids at lower temperatures. Similarly, chilled experiments with fish mince can be used to predict the effect of antioxidants at lower temperatures.


The mathematical models of lipid oxidation in liposomes and emulsions including work on the kinetics and oxygen mass balances are now able to describe the relationship between several parameters such as temperature, pH, oxygen level etc and the oxygen consumption rate.


Interesting relationships between the feeding regime, the texture and the cathepsin activity in rainbow trout have been found. In addition, cathepsin activity also seems to depend on the maturity of the trout, but there does not seem to be any significant correlation between maturity and texture.

See News item

Model systems for studying biochemical changes in fish muscle successfully developed 30-05-05 
Researchers at Chalmers University of Technology in Göteborg have developed a new, sensory based model system for testing factors giving rancid taste in fish.

Natural antioxidants show great potential for use in seafood products 21-04-05 
New evidence presented that caffeic acid, ferulic acid and chlorogenic acid prevents oxidation in minced horse mackerel.


Projectleader LIPIDTEXT

Dr. Charlotte Jacobsen

DTU Aqua, Denmark