FISH AND DERIVATIVES: OXIDATIVE STABILITY

Fish are an important component in the human diet, providing a rich source of proteins, micronutrients, and polyunsaturated fatty acids (PUFA). The chemical composition of fish derivatives is high in PUFA, making them more susceptible to lipid oxidation, consequently developing unpleasant aroma and flavor due to the formation of rancid compounds, which contribute to off-flavors. Various chemical and instrumental methods have been proposed in recent years to assess the stability and quality of foods concerning lipid oxidation. The most used methods to evaluate primary oxidation products are peroxide index and conjugated dienes, while for secondary products, thiobarbituric acid reactive substances (TBARS) and chromatographic methods (fatty acids, volatile compounds) are used. In addition to these methods, microbiological analyses are crucial to assess microbial activity, as spoilage microorganisms can alter the texture and sensory attributes of foods through the degradation of proteins, carbohydrates, and lipids. Finally, sensory evaluation involving panelists allows for monitoring the gradual formation of lipid oxidation compounds and microbial deterioration in products.