Muscle Thiobarbituric Acid Reactive Substance of the Atlantic Herring (Clupea harengus) in Marinades Collected in the Market Network

Abstract

Fish fat belongs to highly specific nutritious elements especially due to its high content of polyunsaturated fatty acids. The aim of the present study was to determine the content of 2-thiobarbituric acid reactive substances in over-the-counter cold and warm marinades in which the base fish material consists of the Atlantic herring (Clupea harengus). Fifty six marinated fish products stored at refrigeration temperatures were analyzed before their expiration date. Their fat content was determined by means of the Soxhlet method and the TBARS validated fluorimetric micromethod. Lowest TBARS values were characteristic of warm baked marinades (1.17 ± 0.40 mg MDA/ kg muscle) and in case of cold marinades for the rolled herring fillets with pepper (5.03 ± 0.54 mg MDA/kg muscle) whereas the highest TBARS values were observed in warm cooked marinades (16.48 ± 4.22 mg MDA/kg muscle) and in roll mops sold over the counter (7.61 ± 3.87 mg MDA/kg muscle). The results showed that fat content is not always critical for herring TBARS determination in marinades. For the consumer safety it is essential to pay attention to cold marinades in brine sold over the counter and baked marinades in aspic before their expiration date.