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Inhibition of hemoglobin-mediated oxidation of regular and lipid-fortified washed cod mince by a white grape dietary fiber

I. Sánchez-Alonso ; Karin Larsson (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap) ; J. Borderías ; Ingrid Undeland (Institutionen för kemi- och bioteknik, Livsmedelsvetenskap)
Journal of Agricultural and Food Chemistry (0021-8561). Vol. 55 (2007), 13, p. 5299-5305.
[Artikel, refereegranskad vetenskaplig]

The effectiveness of a white grape dietary fiber concentrate (WGDF) against hemoglobin-mediated oxidation of washed cod mince, with and without 10% added herring oil, was evaluated during ice storage. WGDF was added at two different levels: 2 and 4% based on final weight. An ethanol extract with the ethanol extractable polyphenols (EPP) and the ethanol-extracted grape dietary fiber residue were also tested as antioxidants in the washed cod mince. The addition of WGDF to the model system completely and significantly (p <= 0.05) inhibited the hemoglobin-mediated development of rancid odor during the entire ice storage (10 days). Thiobarbituric acid reactive substances (TBARS) development and red color (a*) losses supported the sensory data. Controls fortified with 10% herring oil oxidized at the same rate as oil-free controls and were also significantly stabilized by 2% WGDF. The EEP of the WGDF had the same high antioxidant capacity as whole WGDF. The ethanol-extracted fiber residue significantly (p <= 0.05) reduced maximum oxidation values obtained for controls by similar to 50% and extended the oxidation lag phase by 1 day (p <= 0.05). Thus, this study showed great potential of WGDF to prevent rancidity in fish, mainly due to EPP but also due to the ethanol-extracted dietary fiber residue itself.

Denna post skapades 2008-01-15. Senast ändrad 2017-10-06.
CPL Pubid: 66673


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


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