The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage

被引：42
作者：
Cao, Qiongju [1 ]
Du, Hongying [1 ,2 ]
Huang, Yuan [1 ]
Hu, Yang [1 ,2 ]
You, Juan [1 ,2 ]
Liu, Ru [1 ,2 ]
Xiong, Shanbai [1 ,2 ]
Manyande, Anne [3 ]
机构：
[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
[2] Ctr Convent Freshwater Fish Proc, Natl R&D Branch, Wuhan 430070, Hubei, Peoples R China
[3] Univ West London, Sch Human & Social Sci, London TW8 9GA, Middx, England
来源：
FOOD AND BIOPROCESS TECHNOLOGY | 2019年 / 12卷 / 12期
关键词：
Chlorogenic acid; Grass carp; Chilled storage; Lipid oxidation; SHELF-LIFE; ANTIOXIDANT ACTIVITY; QUALITY ENHANCEMENT; PROTEIN OXIDATION; SEED EXTRACT; FISH GELATIN; DEGREES-C; PURIFICATION; FILLETS; PORK;
D O I：
10.1007/s11947-019-02365-0
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Grass carp (Ctenopharyngodon idellus) is a kind of freshwater fish which is rich in polyunsaturated fatty acids and easily exposed to lipid oxidation during refrigeration. The effect of chlorogenic acid (CGA) on lipid oxidation, protein oxidation, enzymatic activities, and color stability of grass carp muscle during chilled storage was investigated. The lipid oxidation was inhibited by CGA, as evidenced by lower thiobarbituric acid values, peroxide values, carbonyl valence, less free fatty acid content, and higher amount of unsaturated fatty acid compared to the control group. CGA also had a positive effect on the whiteness value and the stability of protein oxidation of fish samples. In addition, the inhibitory study of CGA on endogenous lipase and lipoxygenase activities of fish muscle can help to partly illustrate the mechanism that retains its freshness effect. The results indicate that CGA is a novel natural additive which can be used to inhibit lipid and protein oxidation and be applied in the storage of aquatic products or some similar fields.
引用
收藏
页码：2050 / 2061
页数：12
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