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Antioxidant protection of white grape pomace on restructured fish products during frozen storage

AutorSánchez Alonso, Isabel ; Jiménez Escrig, Antonio; Saura Calixto, Fulgencio D. ; Borderías, A. Javier
Palabras claveAntioxidant dietary fibre
Grape polyphenols
Lipid oxidation
Conjugated hydroperoxides
Total reducing power
Free radical scavenging activity
Fecha de publicaciónene-2008
EditorElsevier
CitaciónLWT - Food Science and Technology 41(1): 42-50 (2008)
ResumenWhite grape antioxidant dietary fibre (WGDF) was obtained from white grape (Vitis vinifera, var. Airén) pomace from wine production. The antioxidant capacity of WGDF was determined in minced fish muscle (MFM) during frozen storage. Concentrations of 0, 2, and 4% WGDF ((0-WGDF), (2-WGDF), and (4-WGDF) respectively) were added to MFM samples. Analyses were carried out immediately after preparation of samples and over 6 months of storage at −20°C. WGDF was characterized in terms of dietary fibre (DF) (insoluble and soluble), total polyphenols and antioxidant capacity, and multifunctional antioxidant assays were done on all the MFM samples. The addition of white grape DF considerably delayed lipid oxidation in minced horse mackerel muscle during the frozen storage. Vacuum-packing the sample with 2% WGDF significantly enhanced the antioxidant properties of WGDF.
Descripción9 pages, 4 figures, 3 tables.-- Available online Feb 20, 2007.
Versión del editorhttp://dx.doi.org/10.1016/j.lwt.2007.02.002
URIhttp://hdl.handle.net/10261/12071
DOI10.1016/j.lwt.2007.02.002
ISSN0023-6438
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