The study was carried out to investigate lipid and protein oxidation of herring (Sardinella gibbosa) that was treated with ( w/v) sodium acetate at 4o C. After 3, 6, 9, and 12 days, lipid and protein oxidation were evaluated by indications such as pH value, peroxide (PV), thiobarbituric acid-reactive substances (TBARS), protease enzyme activity and sulfhydryl. | Vietnam Journal of Marine Science and Technology 2023 23 3 293 301 Vietnam Academy of Science and Technology Vietnam Journal of Marine Science and Technology journal homepage jmst Investigate lipid and protein oxidation in herring Sardinella gibbosa by sodium acetate during preservative time Doan Thi Thiet Pham Xuan Ky Dao Viet Ha Nguyen Phương Anh Le Ho Khanh Hy Phan Bao Vy Institute of Oceanography VAST Vietnam Received 26 December 2022 Accepted 8 March 2023 ABSTRACT The study was carried out to investigate lipid and protein oxidation of herring Sardinella gibbosa that was treated with w v sodium acetate at 4oC. After 3 6 9 and 12 days lipid and protein oxidation were evaluated by indications such as pH value peroxide PV thiobarbituric acid-reactive substances TBARS protease enzyme activity and sulfhydryl. The results showed that pH was from to p lt PV was to mEq kg p lt and TBA was from μmol MDA kg to μmol MDA kg p lt . Protease enzyme activity reduced from U mg protein p lt and sulfhydryl was from µmol g protein p lt . Consequently sodium acetate effectively prevents lipid and protein oxidation extending herring meat s life. Keywords Herring natri acetate lipid oxidation protein oxidation. Corresponding author at Institute of Oceanography 01 Cau Da St. Nha Trang city 650000 Khanh Hoa Vietnam. E-mail addresses doanthithiet671990@ https 1859-3097 17612 ISSN 1859-3097 e-ISSN 2815-5904 2023 Vietnam Academy of Science and Technology VAST 293 Doan Thi Thiet et al. Vietnam Journal of Marine Science and Technology 2023 23 3 293 301 INTRODUCTION organic acids such as acetic lactic and citric acids which contain anti-microbial antioxidant Fish is a nutrient source that is necessary and flavor-enhancing have been proposed to and beneficial for human health because of its extend the shelf life of rainbow trout 7 .
