Inhibition of hemoglobin-mediated oxidation of regular and lipid-fortified washed cod mince by a white grape dietary fiber
Journal article, 2007

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.

Author

I. Sánchez-Alonso

CSIC - Instituto de Ciencia y Tecnologia de Alimentos y Nutricion (ICTAN)

Karin Larsson

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Karin Larsson

Chalmers

Ingrid Undeland

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Journal of Agricultural and Food Chemistry

0021-8561 (ISSN) 1520-5118 (eISSN)

Vol. 55 13 5299-5305

Subject Categories

Other Chemistry Topics

DOI

10.1021/jf0702242

More information

Latest update

9/10/2018