English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/55645
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Possible role for cryostabilizers in preventing protein and lipid alterations in frozen-stored minced muscle of atlantic mackerel

AuthorsRodríguez Herrera, Juan José ; Bernárdez Costas, Marta ; Sampedro, Gabriel ; López Cabo, Marta ; Pastoriza, Laura
KeywordsFrozen-stored minced fatty fish
Lipid oxidation
Issue Date2006
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 54(9): 3324-3333 (2006)
AbstractAdding DE 18 maltodextrin (80 g kg-1) to high-fat minced mackerel was highly effective against lipid oxidation and protein and color changes during frozen storage. It increased the temperature of ice-melting onset (Tm‘) and decreased freeze concentration of solutes in the unfrozen water (UFW) phase, which would have allowed it to effectively slow such perturbations. This maltodextrin showed a higher effectiveness against lipid oxidation, but was slightly less effective in preventing the loss of protein solubility than common cryoprotectants, that is, an equiproportional mixture of sucrose and sorbitol. Such differences in effectiveness were much higher in low-fat minces, in which lipid oxidation proceeded to a much lower extent. Consequently, prior to replacing traditional cryoprotectants with maltodextrins, it should be known which processes limit the shelf life of the food. Decreasing (from 80 to 50 g kg-1) the proportion of maltodextrin added to high-fat minced mackerel showed that although it affected only slightly the effectiveness against lipid oxidation, it did notably affect the effectiveness in preventing the loss of protein solubility and color changes. Therefore, such a decrease could be accepted only if lipid oxidation is the most limiting process of shelf life, but does not seem appropriate when protein changes are important
Description10 páginas, 14 tablas, 11 figuras
Publisher version (URL)http://dx.doi.org/10.1021/jf0581271
Appears in Collections:(IIM) Artículos
Files in This Item:
File Description SizeFormat 
Possible_role_cryostabilisers.pdf339,2 kBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.