Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle

Ozen B. O., Eren M., Pala A., Ozmen I., SOYER A.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.46, sa.4, ss.724-731, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 46 Sayı: 4
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1111/j.1365-2621.2010.02541.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.724-731
  • Anahtar Kelimeler: Chub mackerel, frozen storage duration, grape seed extracts, lipid oxidation, pomegranate seed extracts, GRAPE SEED EXTRACTS, RIND POWDER EXTRACT, ANTIOXIDANT ACTIVITY, BY-PRODUCTS, INHIBITION, POLYPHENOLS, SYSTEM
  • Ankara Üniversitesi Adresli: Evet

Özet

P>The aim of the study is to determine the effect of pomegranate seed extract (PSE) and grape seed extract (GSE) addition to chub mackerel minced muscle on lipid oxidation during frozen storage. Each extract was added to minced fish muscle at 2% concentration and then stored at -18 degrees C for 3 months. The effect of plant dietary fibres to control lipid oxidation was compared with untreated samples (control). Formation of lipid hydroperoxides and thiobarbituric acid-reactive substances (TBARS) was significantly inhibited by PSE and GSE addition when compared with control. Both extracts significantly retarded lipid oxidation according to the results of TBARS. A significant reduction of L* (lightness), a* (redness) and b* (yellowness) values was detected during frozen storage. GSE added samples had the highest redness and the lowest lightness and yellowness. However, samples with PSE showed the lowest redness and highest yellowness and h degrees (hue angle) values. The results from this study suggest GSE is a very effective inhibitor of primary and secondary oxidation products in minced fish muscle and have a potential as a natural antioxidant to control lipid oxidation during frozen storage of fatty fish.