Inhibition of oxidative rancidity in frozen cooked fish flakes by <i>tert</i>‐butylhydroquinone and rosemary extract

Boyd, Leon C.; Green, D P; Giesbrecht, F B; King, M. F.

doi:10.1002/jsfa.2740610114

Cited by 73 publications

(43 citation statements)

References 26 publications

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“…Recent efforts are now focused on the replacement of synthetic antioxidants by natural ones (17). In the case of marine products, naturally occurring antioxidants have been successfully employed for marine oils (18), minced fish (19) and filleted fish (20).…”

Section: Introductionmentioning

confidence: 99%

Effect of partially hydrolysed lipids on inhibition of oxidation of marine lipids

Aubourg

2001

Eur Food Res Technol

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The role of partially hydrolysed glyceride compounds (monoglycerides, MG; diglycerides, DG) on the protective effect of a natural antioxidant (citric acid) in a commercial marine oil (cod liver oil) was investigated during the heat treatment. Lipid oxidation development was analysed by fluorescence and browning detections. An inhibitory effect of the antioxidant action was observed at 50ºC for all the concentrations tested (MG: 0.1-5.0%; DG: 0.1-2.0%) that was faster as the hydrolysed lipid was employed in a higher proportion; no inhibitory action of MG and DG was observed at the same concentrations when lower temperatures (15ºC and 30ºC) were tested. MG including four different branched fatty acids (lauric, myristic, palmitic and stearic) were compared; the inhibitory effect on the citric acid action was found faster and higher when the fatty acid chain was longer.Running Title: Partially hydrolysed lipids and inhibited oxidation

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Section: Introductionmentioning

confidence: 99%

Effect of partially hydrolysed lipids on inhibition of oxidation of marine lipids

Aubourg

2001

Eur Food Res Technol

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“…Thus, naturally occurring antioxidants have been successfully employed with marine oils (12,13), minced fish (14,15) and whole or filleted fish (16,17).…”

Section: Introductionmentioning

confidence: 99%

Assessment of antioxidant effectiveness on thermally treated marine lipids by fluorescence detection

Aubourg

2000

European Food Research and Technology

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Previous research has studied fluorescence development during fish processing; as a result, a bathochromic shift towards higher wavelength maxima was detected and employed successfully as a way of measuring quality changes. In the present work, the same fluorescence analysis was tested for assessing the preservative effect of an antioxidant compound on thermally treated marine lipids. For it, two kinds of marine lipids systems (cod liver oil and horse mackerel white muscle) were heated under different time (up to 15 days), temperature (15ºC, 30ºC and 50ºC) and antioxidant (citric acid) content (0.01-0.50% in the oil systems, w/w; 0.10-1.00% in the fish muscle systems, w/w) conditions. Fluorescence results showed an antioxidant effect at all the temperatures studied; at 50ºC the citric acid presence produced a significant decrease of the bathochromic shift of fluorescence in both the oil and the fish muscle systems when present in the following concentrations rangs: 0.10-0.50% and 0.40-1.00%, respectively.The antioxidant effect of citric acid was also confirmed by the traditional browning development (420 nm) analysis. Good linear correlations were obtained for both fluorescence and browning values with the reaction time at all the temperatures tested. It is concluded that fluorescence analysis could be successfully employed as an accurate tool when studying the effect of antioxidant compounds during marine products manufacture, specially in cases where interaction compounds formation between lipid oxidation products and nucleophilic constituents are prone to be formed.Running Title: Antioxidant effectiveness assessment by fluorescence detection

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“…Antioxidants have been investigated most intensively as constituents preventing diseases associated with oxidative damage, and decreasing lipid oxidation during the processing and storage of seafood (Boyd et al, 1993). Synthetic antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA) and propyl gallate (PG) have been used as food additives to inhibit the actions of toxic and carcinogenic substances (Chang et al, 1977).…”

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confidence: 99%

Antioxidative Activities of Citrus Peel Essential Oils and Their Components against Linoleic Acid Oxidation.

Song

Ukeda

Sawamura

2001

FSTR

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Antioxidative activities of thirty kinds of citrus essential oils and their fourteen components against linoleic acid oxidation were examined by a thiocyanate method. The tocopherol contents of these oils were determined by high-performance liquid chromatography monitored at 290 nm. All the citrus essential oils and the flavor components showed inhibitory effects against linoleic acid oxidation. Highest antioxidative ability was observed in the essential oils of yuzu, lemon, hassaku, sudachi, mochiyu, yuko and Tarocco orange. Antioxidative activities of ␤-pinene, myrcene, ␣-terpinene, ␥-terpinene and decanal were higher or similar to that of d d d d-tocopherol. Tocopherols were contained abundantly in the essential oils of limes, Valencia orange, yuzu and lemons. However, there was little correlation between tocopherol contents and antioxidative activities in citrus essential oils. The composition of terpene compounds seems to be a major factor in the antioxidative activities of these oils.

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Inhibition of oxidative rancidity in frozen cooked fish flakes by tert‐butylhydroquinone and rosemary extract

Cited by 73 publications

References 26 publications

Effect of partially hydrolysed lipids on inhibition of oxidation of marine lipids

Effect of partially hydrolysed lipids on inhibition of oxidation of marine lipids

Assessment of antioxidant effectiveness on thermally treated marine lipids by fluorescence detection

Antioxidative Activities of Citrus Peel Essential Oils and Their Components against Linoleic Acid Oxidation.

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