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Antioxidative Properties of Press Juice From Herring (Clupea harengus) Against Hemoglobin (Hb) Mediated Oxidation of Washed Cod Mince

Thippeswamy Sannaveerappa (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap) ; Nils-Gunnar Carlsson (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap) ; Ann-Sofie Sandberg (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap) ; Ingrid Undeland (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap)
Journal of Agricultural and Food Chemistry Vol. 55 (2007), 23, p. 9581–9591.
[Artikel, refereegranskad vetenskaplig]

The antioxidative effect of herring (Clupea harengus) light muscle press juice (PJ) against hemoglobin- (Hb-) mediated oxidation of washed cod mince during ice storage was tested. The PJ was fractionated into low-molecular-weight (LMM; <1 kDa) and high-molecular-weight (HMW; >1, >3.5, and > 50 kDa) fractions; it was preheated (10 min, 100 °C) and tested with or without removing heat coagulated proteins. Its antioxidative effect was compared with that given by endogenous levels of two tentative antioxidant candidates: ascorbic acid and uric acid. Oxidation was followed by determining rancid odor, peroxide value, and redness. Whole herring PJ and the LMW-PJ fraction significantly (p < 0.001) extended the oxidation lag phase of controls, from 2 up to 8 and 7 days, respectively. The HWM-PJ fractions were significantly (p < 0.05) less efficient than the whole and LMW-PJ samples, giving only 3.5–4.5 days of lag phase. Heat-treated PJ, with and without the heat-coagulated proteins, gave 7 and 5 days of oxidation lag phase, respectively. Heating different batches of the LMW-PJ fraction grouped the results into two categories: one where heating almost fully destroyed the antioxidative activity (fractions prepared from spring-caught herring) and another where heating had no or a minor effect (fractions prepared from fall-caught herring). The spring LMW-PJ had low ascorbic acid levels (18-42.6 μM), and 50-100% were destroyed by the heating. In fall LMW-PJ, the levels were 76.2-137.6 μM, and only 43-51% were destroyed. Ascorbic acid fortification of heated spring LMW-PJ to reach the levels found in the corresponding unheated spring LMW-PJ sample and the heated fall LMW-PJ gave back most of the antioxidative activity, which proved an important role of ascorbic acid for the antioxidative activity of LMW-herring PJ. This conclusion is drawn despite the fact that pure solutions with endogenous levels of ascorbic acid (giving 8.4–19.6 μM in final model) only very slightly delayed Hb-mediated oxidation of the washed cod mince.

Nyckelord: Herring (Clupea harengus); press juice; hemoglobin; lipid oxidation; washed cod mince;ascorbic acid; antioxidant

Denna post skapades 2007-11-22. Senast ändrad 2014-11-10.
CPL Pubid: 62083


Institutioner (Chalmers)

Institutionen för kemi- och bioteknik, Livsmedelsvetenskap (2005-2014)



Chalmers infrastruktur

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Antioxidative Properties of Herring (Clupea harengus) Press Juice in Food, In Vitro and In Vivo Model Systems