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The effect of combined traditional and novel treatments on oxidative status of dolphinfish (Coryphaena hippurus) and sardine (Sardina pilchardus) muscle lipids

AutorGómez Estaca, Joaquín ; Gómez Guillén, M. C. ; Montero García, Pilar
Palabras claveBrining
Oregano
Sardine
Smoking
Oxidation
Dolphinfish
Rosemary
Fecha de publicación2014
EditorSage Publications
CitaciónJournal of Food Science and Technology International 20: 431- 440 (2014)
ResumenFish is rich in polyunsaturated fatty acids with beneficial effects on human health; however, these lipids are very sensitive to auto-oxidation reactions, leading to loss of nutritional and sensory quality. The effect of traditional (brining, smoking) and novel (addition of polyphenolic extracts, high pressure) preservation processes on the antioxidant/oxidative status of muscle lipids from dolphinfish and sardine was studied. Brining with oregano or rosemary aqueous extracts, as well as smoking, gave rise to deposition of phenolic compounds (9-42, 1.5-4.5 and 0.4-2.3μg phenol/g for smoked, oregano-brined and rosemary-brined samples, respectively) in the muscle of both fish species. The antioxidant activity, as measured by ferric reducing ability, was also improved after brining with antioxidant extracts or smoking, results ranging from 8.9 to 82mM FeSO4·7H2O equivalents/mg muscle depending on the treatment and the fish species. Consequently, fish lipid oxidation (as measured by thiobarbituric acid reactive substances) derived from brining and pressurizing, applied alone or in combination, was reduced between 6.6 and 69.8% depending on the treatment and the fish species. The combination of brining with oregano extract and light smoking showed an additional antioxidant effect, as compared with that obtained by smoking, on reducing sardine lipid oxidation derived from brining and pressurizing. © The Author(s) 2013.
URIhttp://hdl.handle.net/10261/103177
DOI10.1177/1082013213489307
Identificadoresdoi: 10.1177/1082013213489307
issn: 1532-1738
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