Effect of Antioxidants on the Oxidative Stability of Chicken Breast Meat in a Dispersion System

Lin, C.-C.; Liang, Ja-Der

doi:10.1111/j.1365-2621.2002.tb10632.x

Cited by 68 publications

(42 citation statements)

References 32 publications

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“…Lipid oxidation is of great concern to the food industry and consumers because it leads to the development of undesirable off-flavors and potentially toxic reaction products (Lin and Liang 2002). Antioxidants are used to preserve food products by retarding discoloration and deterioration resulting from oxidation.…”

Section: Applications Of Fphmentioning

confidence: 99%

The Tuna Fishing Industry: A New Outlook on Fish Protein Hydrolysates

Huda

Ahmad

Nadiah

2011

Comprehensive Reviews in Food Science and Food Safety

101

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Tuna (Thunnus spp.) and tuna-like species are significant sources of food and thus play a very important role in the economy of many countries. More than 48 species of tuna swarm the Atlantic, Indian, and Pacific Oceans, and the Mediterranean Sea. The annual global production of tuna has undergone a marked increase from less than 0.6 million metric tons in 1950 to almost 4.5 million metric tons in 2007. Tuna generally is processed as raw fish flesh and marketed as loins/steaks or as a canned food. In the tuna canning process, only about one-third of the whole fish is used. Thus, the canning industry generates as much as 70% solid wastes from original fish materials. This waste consists of muscle (after loins are taken), viscera, gills, dark flesh/muscle, head, bone, and skin. Conventionally, these protein-rich by-products from the tuna industry are processed into low market value products, such as fish meal and fertilizer. However, a promising alternative use of these by-products is as functional food ingredients. Fish protein hydrolysate (FPH), which is obtained through hydrolysis of tuna waste, can be used as an ingredient in food industries to provide functional effects such as whipping, gelling, and texturing properties. Recently, FPH was found to be a potential source of antioxidants (such as peptides with anticancer properties), antianemia compounds, and components for use in microbial growth media. This article is intended to summarize the existing knowledge about FPH, highlight some pertinent information related to the tuna fishing industry, and provide a new outlook on the production and applications of FPH.

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Section: Applications Of Fphmentioning

confidence: 99%

The Tuna Fishing Industry: A New Outlook on Fish Protein Hydrolysates

Huda

Ahmad

Nadiah

2011

Comprehensive Reviews in Food Science and Food Safety

101

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“…Furthermore, lipid oxidation is of great concern in food industries and consumers because it leads to the development of undesirable off-flavours, odours and potentially toxic reaction products (Lin & Liang, 2002). Thus, to prevent foods from deterioration and to provide protection against health diseases, it is very important to inhibit lipid peroxidation occurring in food stuffs and living body.…”

Section: Introductionmentioning

confidence: 99%

Novel bioactive peptides from enzymatic hydrolysate of Sardinelle ( Sardinella aurita ) muscle proteins hydrolysed by Bacillus subtilis A26 proteases

Jemil

Abdelhedi

Nasri

et al. 2017

Food Research International

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Sardinelle protein hydrolysate (SPH), prepared by treatment with Bacillus subtilis A26 proteases, was found to exhibit antibacterial, antioxidant and ACE-inhibitory activities. SPH, with a degree of hydrolysis of 4%, was fractionated by size exclusion chromatography on a Sephadex G-25 into five major fractions (F1-F5). F2, which exhibited the highest antibacterial and ACE-inhibitory activities, and F4, which exhibited the highest antibacterial and antioxidant activities, were further fractionated by reverse phase-high performance liquid chromatography (RP-HPLC) and then analysed using nano-ESI-LC-MS/MS to identify the sequences of peptides. Eight peptides were identified in the sub-fraction F2-A, nine peptides in the sub-fraction F4-B, and 45 peptides in F4-C. Identified peptides were found to share sequences with previously described bioactive peptides based on Biopep database. The results of this study suggest that SPH is a good source of natural bioactive peptides. Hence, it can be used as a potential ingredient in nutraceutical field.

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“…On the other hand, ascorbic acid may be a prooxidant in the presence of oxidised forms of transition metals. The effectiveness of various antioxidants appears to be influenced by either the phase of reaction systems or the type of radicals (Lin and Liang 2002). Antioxidant effects on transition metal induced lipid oxidation have been extensively studied using oils or fatty acids/proteins/polysaccharides model systems (Kanner et al.…”

Section: Introductionmentioning

confidence: 99%