期刊
FOOD CHEMISTRY
卷 101, 期 1, 页码 372-378出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.12.058
关键词
antioxidant dietary fibre; grape polyphenols; frozen storage; lipid oxidation
The effect of grape antioxidant dietary fibre (GADF) addition to minced fish muscle (MFM) on lipid stability during frozen storage (6 months) was studied. Concentrations of 0%, 2%, and 4% GADF were added to MFM samples. Analyses were carried out immediately after preparation of samples and during and after storage at -20 degrees C. GADF was characterized in terms of dietary fibre, total polyphenols and antioxidant capacity, and multifunctional antioxidant assays were carried out on all the MFM samples. The addition of red grape fibre considerably delayed lipid oxidation in minced horse mackerel muscle during the first 3 months of frozen storage. (c) 2006 Elsevier Ltd. All rights reserved.
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