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

AuthorsSánchez Alonso, Isabel CSIC ORCID ; Jiménez Escrig, Antonio; Saura Calixto, Fulgencio D. CSIC; Borderías, A. Javier CSIC ORCID
KeywordsAntioxidant dietary fibre
Grape polyphenols
Lipid oxidation
Conjugated hydroperoxides
Total reducing power
Free radical scavenging activity
Issue DateJan-2008
CitationLWT - Food Science and Technology 41(1): 42-50 (2008)
AbstractWhite 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.
Description9 pages, 4 figures, 3 tables.-- Available online Feb 20, 2007.
Publisher version (URL)http://dx.doi.org/10.1016/j.lwt.2007.02.002
Appears in Collections:(IF) Artículos
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