The effects of different plant extracts [green tea extract (GTE), grape seed extract (GSE), and pomegranate rind extract (PRE)] at a level of 100 ppm equivalent phenolics and butylated hydroxytoluene (BHT) on the changes in quality of fish () mince during 6 months frozen storage at -18 ± 1 °C were investigated. During storage, significant oxidative reactions in both the lipids and proteins were observed with the increase in thiobarbituric acid reactive substances (TBARS) and carbonyls and decrease in sulphydryl groups and protein solubility. BHT and PRE effectively inhibited lipid oxidation as lower peroxide and TBARS values were observed. Moreover, antioxidants added to minced fish significantly reduced protein oxidation compared to control without any antioxidant. The minced fish containing PRE had lower carbonyl and higher sulphydryl contents, but no significant differences for carbonyl and sulphydry contents were observed among antioxidant sources. Protein solubility decreased with increase in storage period. The loss of protein solubility was higher in control samples than in antioxidant treated ones. Among antioxidant sources, PRE was an excellent antioxidant toward both lipid and protein oxidations. Therefore, it could be a potential source of natural antioxidants in minced fish during frozen storage.
The aim of the study is to determine the effect of pomegranate seed extract (PSE) and grape seed extract (GSE) addition to chub mackerel minced muscle on lipid oxidation during frozen storage. Each extract was added to minced fish muscle at 2% concentration and then stored at )18°C for 3 months. The effect of plant dietary fibres to control lipid oxidation was compared with untreated samples (control). Formation of lipid hydroperoxides and thiobarbituric acid-reactive substances (TBARS) was significantly inhibited by PSE and GSE addition when compared with control. Both extracts significantly retarded lipid oxidation according to the results of TBARS. A significant reduction of L* (lightness), a* (redness) and b* (yellowness) values was detected during frozen storage. GSE added samples had the highest redness and the lowest lightness and yellowness. However, samples with PSE showed the lowest redness and highest yellowness and h°(hue angle) values. The results from this study suggest GSE is a very effective inhibitor of primary and secondary oxidation products in minced fish muscle and have a potential as a natural antioxidant to control lipid oxidation during frozen storage of fatty fish.
ÖzetBu çal›flmada, dondurularak depolanan uskumru k›ymas›n›n baz› kalite özelliklerine yeflil çay (YÇE), üzüm çekirde¤i (ÜÇE) ve nar kabu¤u (NKE) ekstraktlar›n›n etkisi incelenmifltir. Bitkisel ekstraktlar›n fenolik madde miktarlar› dikkate al›narak, son üründe toplam fenolik madde miktar› 100 mg/kg olacak flekilde örnekler haz›rlanm›flt›r. Donmufl depolama s›ras›nda bitkisel ekstraktlar›n etkinli¤i, sentetik antioksidan (BHT) içeren ve hiçbir katk› içermeyen kontrol (K) örnekler ile karfl›laflt›r›lm›flt›r. Bitkisel ekstrakt ilavesi ve dondurma ifllemi birlikte toplam aerob psikrofil bakteri (TAPB) say›s›n› azaltm›flt›r (P<0.01). Depolama sonunda TAPB say›s› en düflük NKE ilaveli örneklerde (3.23 log KOB/g) belirlenmifltir (P<0.01). Ekstrakt ilavesi, toplam uçucu bazik nitrojen (TVB-N) ve trimetilamin nitrojeni (TMA-N) oluflumunu s›n›rland›rm›flt›r (P<0.01). TAPB say›s›, TMA-N ve TVB-N miktarlar› dikkate al›nd›¤›nda nar kabu¤u ekstrakt› ilavesi dondurarak depolanan k›yma uskumrular›n kalitesini korumada alt› ay süreyle etkili olmufltur. Elde edilen sonuçlar, NKE ve ÜÇE'n›n dondurularak depolanan uskumru k›ymas›n›n kalitesinin daha uzun süre korunmas› aç›s›ndan uygun do¤al antimikrobiyel katk›lar oldu¤unu göstermifltir. Anahtar kelimeler: Yeflil çay ekstrakt›, nar kabu¤u ekstrakt›, üzüm çekirde¤i ekstrakt›, uskumru, kalite, donmufl depolama. EFFECTS OF PLANT EXTRACTS ON QUALITY ALTERATION IN MACKEREL (SCOMBER SCOMBRUS) MINCE DURING FROZEN STORAGE AbstractThe effect of green tea (GTE), grape seed (GSE) and pomegranate rind (PRE) extract addition on quality of mackerel mince during frozen storage were investigated. Considering the quantity of plant materials phenolic content, total phenolic content of the final product was adjusted to 100 mg/kg for mince samples. Effect of plant extracts was compared with a synthetic antioxidant (BHT) and control (without any antioxidant) mince samples. Freezing process and extract treatment slowed down microbial growth (P<0.01). At the end of frozen storage, PRE samples significantly lowered (3.23 log CFU/g) total viable count than other samples (P<0.01). The increase in total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) contents was limited by extract addition during frozen storage (P<0.01). According to microbial growth, and TMA-N and TVB-N contents, pomegranate rind extract retained their good quality characteristics of mackerel mince during six months of frozen storage. Among the plant extract sources used in the study, GSE and PRE had better results than GTE for prolonged protection of the quality during storage.
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