Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation

被引：119
|
作者：
Shi, Ce [1 ]
Cui, Jianyun [1 ]
Yin, Xiaofei [1 ]
Luo, Yongkang [1 ]
Zhou, Zhongyun [1 ]
机构：
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Higher Inst, Engn Res Ctr Anim Prod, Beijing 100083, Peoples R China
来源：
FOOD CONTROL | 2014年 / 40卷
基金：
中国国家自然科学基金;
关键词：
Silver carp fillets; Clove bud extract; Grape seed extract; Lipid and protein oxidation; Natural antioxidant; PHENOLIC-COMPOUNDS; BEEF PATTIES; SHELF-LIFE; FISH; MINCE; MEAT; FOOD; SAUSAGES; QUALITY; COLOR;
D O I：
10.1016/j.foodcont.2013.12.001
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to investigate the utilization of clove bud extract (CBE) and grape seed extract (GSE) as natural antioxidants for retarding lipid and protein oxidation in silver carp fillets stored at 4 +/- 1 degrees C. The results indicate that CBE exhibited higher total phenolic content, DPPH and Fe2+-chelating activity than GSE. GSE and a 20-times dilution of CBE were found to be effective in retarding lipid and protein oxidation; both treatments resulted in low levels of PV and TBA, and protected against the decrease of L*, a*, salt-soluble protein content and total sulfhydryl group. CBE20 more efficiently inhibited lipid oxidation than did GSE. The antioxidant effect of the two extracts on protein oxidation was less pronounced than the effect on lipid oxidation. CBE20 and GSE could be used as natural antioxidants to minimize lipid and protein oxidation and to extend shelf life of fillets. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：134 / 139
页数：6
相关论文
共 48 条
  • [1] Inhibitory effect on lipid and protein oxidation of clove extracts in surimi from Silver carp (Hypophthalmichthys molitrix) and the possible mode of action
    Han, Jian-chun
    Liu, Qian
    Zhang, Yong-gen
    Li, Shuang-mei
    Chen, Qian
    Li, Jing
    [J]. ADVANCES IN CHEMISTRY RESEARCH II, PTS 1-3, 2012, 554-556 : 1447 - 1454
  • [2] Antioxidant Effects of Grape Pomace on the Quality of Silver Carp (Hypophthalmichthys molitrix) Fillets During Refrigerated Storage
    Hasani, Shirin
    Alizadeh, Ebrahim
    [J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2015, 18 (06) : 1223 - 1230
  • [3] Prevention of protein and lipid oxidation in freeze-thawed bighead carp (Hypophthalmichthys nobilis) fillets using silver carp (Hypophthalmichthys molitrix) fin hydrolysates
    Zhang, Longteng
    Shan, Yuankai
    Hong, Hui
    Luo, Yongkang
    Hong, Xiaohui
    Ye, Weijian
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 123
  • [4] Quality changes and microbiological spoilage analysis of air-packed and vacuum-packed silver carp (Hypophthalmichthys molitrix) fillets during chilled storage
    Li, Dongping
    Li, Qian
    Zhang, Yuemei
    Liu, Xiaochang
    Hong, Hui
    Luo, Yongkang
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2018, 42 (01)
  • [5] Changes in physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi during chilled storage: The roles of spoilage bacteria
    Huang, Qinxin
    Jiao, Xidong
    Yan, Bowen
    Zhang, Nana
    Huang, Jianlian
    Zhao, Jianxin
    Zhang, Hao
    Chen, Wei
    Fan, Daming
    [J]. FOOD CHEMISTRY, 2022, 387
  • [6] Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp (Hypophthalmichthys molitrix) fillets during 72 h postmortem
    Zhang, Longteng
    Li, Qian
    Jia, Shiliang
    Huang, Zhan
    Luo, Yongkang
    [J]. FOOD CHEMISTRY, 2018, 246 : 121 - 128
  • [7] Inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito fillets during frozen storage
    Yerlikaya, Pinar
    Gokoglu, Nalan
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2010, 45 (02): : 252 - 257
  • [8] Effect of natural antioxidants and vegetable fiber on quality properties of fish sausage produced from Silver carp (Hypophthalmichthys molitrix)
    Mahdavi, Ebrahim
    Ariaii, Peiman
    [J]. ITALIAN JOURNAL OF FOOD SCIENCE, 2021, 33 : 117 - 126
  • [9] Effect of Malondialdehyde-Induced Protein Oxidation on Structural Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix)
    Jiang, Yiren
    Li, Tao
    Liu, Youming
    Xiong, Shanbai
    [J]. Shipin Kexue/Food Science, 2020, 41 (06): : 1 - 7
  • [10] The effect of encapsulated fennel extracts on the quality of silver carp fillets during refrigerated storage
    Mazandrani, Hoda Alipour
    Javadian, SeyedRoholla
    Bahram, Somayeh
    [J]. FOOD SCIENCE & NUTRITION, 2016, 4 (02): : 298 - 304
12345