Antioxidant protection of white grape pomace on restructured fish products during frozen storage

被引：71
|
作者：
Sanchez-Alonso, I. [1 ]
Jimenez-Escrig, A. [1 ]
Saura-Calixto, F. [1 ]
Borderias, A. J. [1 ]
机构：
[1] CSIC, Inst Frio, E-28040 Madrid, Spain
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2008年 / 41卷 / 01期
关键词：
antioxidant dietary fibre; grape polyphenols; lipid oxidation; conjugated hydroperoxides; total reducing power; free radical scavenging activity;
D O I：
10.1016/j.lwt.2007.02.002
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
White grape antioxidant dietary fibre (WGDF) was obtained from white grape (Vitis vinifera, var. Airen) pomace from wine production. The antioxidant capacity of WGDF was determined in minced fish muscle (MFM) during frozen storage. Concentrations of 0, 2, and 4% WGDF ((0-WGDF), (2-WGDF), and (4-WGDF) respectively) were added to MFM samples. Analyses were carried out immediately after preparation of samples and over 6 months of storage at -20 degrees C. WGDF was characterized in terms of dietary fibre (DF) (insoluble and soluble), total polyphenols and antioxidant capacity, and multifunctional antioxidant assays were done on all the MFM samples. The addition of white grape DF considerably delayed lipid oxidation in minced horse mackerel muscle during the frozen storage. Vacuum-packing the sample with 2% WGDF significantly enhanced the antioxidant properties of WGDF. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
引用
收藏
页码：42 / 50
页数：9
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