Investigate lipid and protein oxidation in herring (\(\textit{Sardinella gibbosa}\)) by sodium acetate during preservative time

Doan Thi Thiet, Pham Xuan Ky, Dao Viet Ha, Nguyen Phuong Anh, Le Ho Khanh Hy, Phan Bao Vy
Author affiliations


  • Doan Thi Thiet Institute of Oceanography, VAST, Vietnam
  • Pham Xuan Ky Institute of Oceanography, VAST, Vietnam
  • Dao Viet Ha Institute of Oceanography, VAST, Vietnam
  • Nguyen Phuong Anh Institute of Oceanography, VAST, Vietnam
  • Le Ho Khanh Hy Institute of Oceanography, VAST, Vietnam
  • Phan Bao Vy Institute of Oceanography, VAST, Vietnam



Herring, natri acetate, lipid oxidation, protein oxidation.


The study was carried out to investigate lipid and protein oxidation of herring (Sardinella gibbosa) that was treated with (2.5% 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 6.33 ± 0.005 to 7.42 ± 0.005 (p < 0.05); PV was 1.73 ± 0.31 to 7.13 ± 0.5 (mEq/kg) (p < 0.05), and TBA was from 53.3 ± 0.28 μmol MDA/kg to 207.4± 0.47 μmol MDA/kg (p < 0.05). Protease enzyme activity reduced from 0.323–0.175 U/mg protein (p < 0.05), and sulfhydryl was from 14.39–7.198 µmol/g protein (p < 0.05). Consequently, sodium acetate effectively prevents lipid and protein oxidation, extending herring meat’s life.


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How to Cite

Doan, T. T., Pham, X. K., Dao , V. H., Nguyen, P. A., Le Ho, K. H., & Phan, B. V. (2023). Investigate lipid and protein oxidation in herring (\(\textit{Sardinella gibbosa}\)) by sodium acetate during preservative time. Vietnam Journal of Marine Science and Technology, 23(3), 293–301.