2024-03-29T13:34:40Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/120722021-06-22T12:31:09Zcom_10261_42343com_10261_2col_10261_42344
2009-04-02T11:20:57Z
urn:hdl:10261/12072
Effect of grape antioxidant dietary fibre on the prevention of lipid
oxidation in minced fish: Evaluation by different methodologies
Sánchez Alonso, Isabel
Jiménez Escrig, Antonio
Saura Calixto, Fulgencio D.
Borderías, A. Javier
Antioxidant dietary fibre
grape polyphenols
frozen storage
lipid oxidation
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 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.
2009-04-02T11:20:57Z
2009-04-02T11:20:57Z
2009-04-02T11:20:57Z
artículo
http://hdl.handle.net/10261/12072
10.1016/j.foodchem.2005.12.058
eng
closedAccess