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Testing caffeic acid as a natural antioxidant in functional fish-fibre restructured products

AuthorsSánchez Alonso, Isabel ; Careche, Mercedes ; Moreno, Pilar ; González, M. Jesús ; Medina, Isabel
KeywordsFish muscle
Dietary fibre
Caffeic acid
Lipid oxidation
Texture properties
Water holding capacity
Issue Date2011
CitationLWT - Food Science and Technology 44(4): 1149-1155 (2011)
AbstractThe antioxidant effectiveness of caffeic acid addition to minced fish muscle with or without wheat dietary fibre added was studied. Wheat dietary fibre showed a significant prooxidant effect on minced fish muscle during chilled storage that was significantly inhibited in presence of 100 mg/kg caffeic acid. In samples containing caffeic acid and wheat dietary fibre, lipid oxidation was completely inhibited after 10 days. Results obtained from the instrumental texture profile analysis showed that the inclusion of wheat dietary fibre with or without caffeic acid lowered the texture profile analysis parameters. Caffeic acid did not render any changes on the water binding capacity. These results prove that caffeic acid can be successfully used as a natural antioxidant in wheat dietary fibre minced fish restructured products.
Description7 páginas, 4 figuras, 5 tablas
Publisher version (URL)http://dx.doi.org/10.1016/j.lwt.2010.11.018
Appears in Collections:(IIM) Artículos
(ICTAN) Artículos
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