期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 48, 期 1, 页码 10-21出版社
WILEY
DOI: 10.1111/j.1365-2621.2012.03151.x
关键词
Antioxidant grape dietary fibre; fish sausage; meagre; microbiological parameters; refrigerated storage; textural properties
资金
- PROMAR Project AQUA-COR [31-03-05-FEP-003]
- FCT [SFRH/BD/36455/2007]
Two groups of farmed meagre (Argyrosomus regius) sausages were studied regarding quality changes and antioxidant capacity during a 98-day storage experiment at 2 +/- 2 degrees C. Control sausages contained 3.9% (w/w) of inner pea dietary fibre (IPDF) and the other group contained 0.9% (w/w) IPDF plus 3.0% (w/w) of antioxidant grape dietary fibre (AGDF). The control and AGDF meagre sausages presented a high nutritional value, given their low caloric content, fatty acid profile, amino acid composition and high DF content. Both products were remarkably stable over storage time. The AGDF had an effective antioxidant capacity, proven not only by the radical scavenging activity (90.091.0% vs. 82.185.4%) and reducing power (8.139.10 mg ascorbic acid equivalent g(-1) vs. 4.164.24 mg ascorbic acid equivalent g(-1)) measurements, but also by the lower thiobarbituric acid reactive species (TBARS) values (0.781.10 vs. 1.502.08 mg malonaldehyde kg(-1)) over storage time. AGDF seemed to present antimicrobial effect, since on the 63rd day (beginning of significant microbial growth), the control sausages had more than 3 log CFU g(-1) and AGDF sausages much <3 log CFU g(-1). The sensory assessment pointed to some loss of textural quality, more accentuated in the AGDF sausages.
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