Inhibition of hemoglobin-mediated oxidation of regular and lipid-fortified washed cod mince by a white grape dietary fiber
Artikel i vetenskaplig tidskrift, 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.

Författare

I. Sánchez-Alonso

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

Karin Larsson

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

Karin Larsson

Chalmers University of Technology

Ingrid Undeland

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

Journal of Agricultural and Food Chemistry

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

Vol. 55 5299-5305

Ämneskategorier

Annan kemi

DOI

10.1021/jf0702242