期刊
FOOD AND BIOPROCESS TECHNOLOGY
卷 12, 期 12, 页码 2050-2061出版社
SPRINGER
DOI: 10.1007/s11947-019-02365-0
关键词
Chlorogenic acid; Grass carp; Chilled storage; Lipid oxidation
资金
- Nature Science Foundation of China [31772047]
- Fundamental Research Funds for the Central universities [2662019PY031]
- China Agriculture Research System [CARS-45-27]
Grass carp (Ctenopharyngodon idellus) is a kind of freshwater fish which is rich in polyunsaturated fatty acids and easily exposed to lipid oxidation during refrigeration. The effect of chlorogenic acid (CGA) on lipid oxidation, protein oxidation, enzymatic activities, and color stability of grass carp muscle during chilled storage was investigated. The lipid oxidation was inhibited by CGA, as evidenced by lower thiobarbituric acid values, peroxide values, carbonyl valence, less free fatty acid content, and higher amount of unsaturated fatty acid compared to the control group. CGA also had a positive effect on the whiteness value and the stability of protein oxidation of fish samples. In addition, the inhibitory study of CGA on endogenous lipase and lipoxygenase activities of fish muscle can help to partly illustrate the mechanism that retains its freshness effect. The results indicate that CGA is a novel natural additive which can be used to inhibit lipid and protein oxidation and be applied in the storage of aquatic products or some similar fields.
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