Inhibition of lipid oxidation in the minced muscle tissue of the Baltic herring through usage of hawthorn and elder flowers in the conditions of frozen storage

Stodolnik, L.; Samson, Edyta

doi:10.3750/aip1996.26.2.09

Cited by 1 publication

(1 citation statement)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…a-tocopherol in muscle tissue of a mackerel was increasingly effective along with the time of its chilling storage at 0 to 4°C (Petillo et al 1998). Stodolnik (1996), Stodolnik and Samson (1996), and Stodolnik and Szczepanik (1998) demonstrated that 0.01% BHA added to minced muscle tissue of Baltic herring substantially lowered the pace of lipid oxidation, but it did not stop this process completely under conditions of frozen storage (-25°C). They also revealed that antioxidant activity of BHA (butylated hydroxyanisole) calculated based on primary and secondary oxidation products was diversified and it ranged from 34.0 to 57.0% in the muscle tissue of herring caught in different seasons.…”

Section: Introductionmentioning

confidence: 99%

The effect of the composition of fatty acids of Baltic fishes and frozen storage process on the antioxidant activity of aqueous extracts of rosemary and sage, as well as BHA and Endox

Szczepanik

Stodolnik²

2003

Acta Ichthyol. Piscat.

Self Cite

View full text Add to dashboard Cite

Background. Natural antioxidants become increasingly important in fish processing and particularly in the preservation phase of fish raw materials. Some of them can protect lipids, containing essential unsaturated fatty acids. The aim of the present study was to determine antioxidant properties of aqueous extracts of rosemary and sage, compared with the activity of BHA (butylated hydroxyanisole) and Endox in lipids of fresh Baltic fishes (herring, sprat, flounder) and those subjected to frozen storage at -25°C for 6 months. Material and methods. Antioxidant activity of the additives was determined based on b-carotene changes in fish lipids after 10, 20, 40, and 60 min of heating at 50°C. Results. The plant-origin extracts and the synthetic antioxidants used, inhibited most extensively b-carotene changes in the lipids of non-frozen herring. They were the least effective in non-frozen sprat lipids. The frozen storage lowered the antioxidant action of the additives in relation to b-carotene in lipids of herring and flounder, whereas in sprat lipids the antioxidants used, continued their protective action for b-carotene, during heating. Elongation of the heating time from 10 to 60 min increased the b-carotene losses and their pace followed the logarithmic scale. The activity of the antioxidants in fish lipids decreased along with the increase of polyunsaturated fatty acids (C 20 : 5 , C 22 : 5 , and C 22 : 6 ) contents. Conclusions. The antioxidant properties of plant-origin additives and synthetic antioxidants decreased along with the increased content on unsaturated fatty acids of fish lipids. Six-month-long frozen storage of the fish raw materials resulted in a decrease of the protective properties of the additives used, in relation to the lipids of Baltic herring and flounder. Endox exhibited the best protective properties for lipids of flounder and sprat, while aqueous extract of rosemary was the most effective in relation to sprat lipids.

show abstract