Lipid damage of farmed spotted Babylon snail muscle stored in ice for 7 days was evaluated by determining changes of lipid composition, fatty acid composition, peroxide value (PV), and p-anisidine value (p-AV). During 7-day iced storage, triglyceride, and phospholipids contents decreased but free fatty acid increased with storage time (p ≤ 0.05). Changes in saturated and polyunsaturated fatty acid were observed at extended storage time (p ≤ 0.05). No changes in PV and p-AV of snail muscle were found during the first 4-day iced storage (p > 0.05). However, PV and p-AV of snail lipid increased during 4-day and 7-day iced storage (p ≤ 0.05). Rancid odor assessment of snail muscle exhibited a significant increase in rancidity (p ≤ 0.05) after 3 days of storage. Bacteria counts of snail muscle exceeded 7 log CFU/g, which was considered as the limit for acceptability after 7 days of iced storage. In conclusion, these results revealed that lipid damaged by hydrolysis and oxidation occurred in snail muscle during iced storage.
Changes in Haem Pigments, Peroxide Value, TBARS, Free Fatty Acid Contents and Fatty Acid Composition of Muscles from Low Fat Pork Cuts during Chilled Storage
