Effects of plant extracts on lipid oxidation in fish croquette during frozen storage

被引：16
|
作者：
Gokoglu, Nalan [1 ]
Yerlikaya, Pinar [1 ]
Topuz, Osman Kadir [1 ]
Buyukbenli, Hanife Aydan [2 ]
机构：
[1] Akdeniz Univ, Fac Fisheries, Antalya, Turkey
[2] Akdeniz Univ, Fac Engn, Antalya, Turkey
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2012年 / 21卷 / 06期
关键词：
fish; croquette; extract; frozen; oxidation; ALLIUM-SATIVUM L; ANTIOXIDANT PROPERTIES; QUALITY; INHIBITION; PHENOLICS; PRODUCTS; FILLETS; FRESH; TEA;
D O I：
10.1007/s10068-012-0218-7
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 effects of tomato and garlic extracts on lipid oxidation in fish croquette during frozen storage. The fish for croquette was purchased from the main fish market in Antalya, Turkey. Commercial tomato and garlic extracts were added into the croquette formulation. Lipid quality of frozen croquettes was analyzed at monthly intervals. There was no difference in free fatty acids and UV absorbance values of treatment groups. Treatment of tomato and garlic extracts kept oxidation at low levels. The results for thiobarbutiric acid, para-anisidine, and conjugated-diene values showed that tomato extract was the most effective in delaying lipid oxidation than garlic extract.
引用
收藏
页码：1641 / 1645
页数：5
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