Plum (Prunus domestica) Extract Acts as a Natural Antioxidant in Minced Sardine Muscles During Frozen Storage
Küçük Resim Yok
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor and Francis Ltd.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The potential usage of plum extract (PE) in minced sardine systems as a natural antioxidant was studied. Methanol-extracted PE indicated the highest antioxidant activity and was used (1%, 2%, 3%) in minced fish treatments. PE did not cause significant changes in chemical composition, while it decreased pH values. Redness and yellowness were not affected, although lightness decreased with increasing levels of PE. The extract was effective to retard oxidation by decreasing free fatty acids, peroxide, and malondialdehyde concentrations during frozen storage. Consequently, PE could be used up to 3% as a natural source in fish mince. © 2023 Taylor & Francis Group, LLC.
Açıklama
Anahtar Kelimeler
Antioxidant activity, fruit extracts, lipid oxidation, minced fish, natural antioxidant, Antioxidants, Fatty acids, Food storage, Antioxidant activities, Chemical compositions, Frozen storage, Fruit extracts, Lipid oxidation, Minced fishes, Natural antioxidants, pH value, Prunus domestica, Sardine muscle, Fish
Kaynak
Journal of Aquatic Food Product Technology
WoS Q Değeri
Scopus Q Değeri
Q3
