Free Fatty Acids and the Onset of Rancidity in Rainbow Trout (Salmo gairdneri) Flesh. Effect of Phospholipase A

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Abstract
The relation between free fatty acid (FFA) formation and lipid autoxidation was studied in rainbow trout (Salmo gairdneri) using muscle homogenates incubated with or without added phospholipase A (PLA). In both white and red muscle, incubated for 2 h at 37 C, PLA induced a strong increase of FFA, but the thiobarbituric acid (TBA) number of PLA-treated homogenates was lower than in the untreated samples. This antioxidant effect was also observed after incubation at 20 or 4 C. However, a few days cold storage (4 C) of homogenates previously incubated with PLA at 37 C led to a progressive decrease of the antioxidant effect, although FFA liberation continued. The incubation of muscle homogenates with butylhydroxyanisole (0.02%) depressed the TBA number to the same extent as the treatment with PLA. It is suggested that the antioxidant effect of PLA is related to the liberation of polyunsaturated fatty acids and an hypothetical mechanism involving the formation of prostaglandins is proposed.

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