Title of article
Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies
Author/Authors
Miguel-Angel and Sلnchez-Alonso، نويسنده , , I. and Jiménez-Escrig، نويسنده , , A. and Saura-Calixto، نويسنده , , F. and Borderيas، نويسنده , , A.J.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2007
Pages
7
From page
372
To page
378
Abstract
The effect of grape antioxidant dietary fibre (GADF) addition to minced fish muscle (MFM) on lipid stability during frozen storage (6 months) was studied. Concentrations of 0%, 2%, and 4% GADF were added to MFM samples. Analyses were carried out immediately after preparation of samples and during and after storage at −20 °C. GADF was characterized in terms of dietary fibre, total polyphenols and antioxidant capacity, and multifunctional antioxidant assays were carried out on all the MFM samples. The addition of red grape fibre considerably delayed lipid oxidation in minced horse mackerel muscle during the first 3 months of frozen storage.
Keywords
Antioxidant dietary fibre , Grape polyphenols , frozen storage , lipid oxidation
Journal title
Food Chemistry
Serial Year
2007
Journal title
Food Chemistry
Record number
1953795
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