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Título

Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies

AutorSánchez Alonso, Isabel ; Jiménez Escrig, Antonio; Saura Calixto, Fulgencio D. ; Borderías, A. Javier
Palabras claveAntioxidant dietary fibre
grape polyphenols
frozen storage
lipid oxidation
Fecha de publicación2-abr-2009
ResumenEffect 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.
URIhttp://hdl.handle.net/10261/12072
DOI10.1016/j.foodchem.2005.12.058
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