Effects of antioxidants on properties and lipid oxidation of partially frozen storageloach

Authors

LU Xiaochuan, College of Food Science, Southwest University, Chongqing 400716, China
WANG Xiaojun, College of Food Science, Southwest University, Chongqing 400716, China
SHANG Yongbiao, College of Food Science, Southwest University, Chongqing 400716, China; Quality and Safety Risk Assessment Laboratory of Products Preservation〔Chongqing〕, Ministry of Agriculture, Chongqing 400716, China; Chongqing Special Food Programme and Technology Re

Abstract

The effects of different treatments including clove extract，phystic acid，rapeseed，BHT and V_E on properties and lipid oxidation of partially frozen storage（-2.5 ℃）loach were studied. The results showed that, with the prolongation of storage time, the sensory comprehensive score of different treatment groups decreased gradually; the pH value first descendedand rose; juice loss showed an increasing trend; the shear force value declined significantly (P<0.05); TVB-N values increased, and TVB-N values of all treatment groups were less than the maximum 20 mg/100 g at 24 d, in the acceptable range; the values of thiobarbituric acid and peroxide of the loach increased significantly (P<0.05); the saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA) contents showed an increasing trend, and the relative content of polyunsaturated fatty acid (PUFA) decreased. The trend of all the above treatment groups was better than the control group. With the comprehensive analyses, the results showed that the shelf life of the control group was 8~12 days, and the antioxidant group could be 20~ 24 days, under the partially frozen condition. It was also found that the phytic acid, BHT and V_E showed stronger antioxidant capacity in the treated groups, with more effective inhibition of the oxidation of unsaturated fatty acids and better maintaining of the food quality and processing performance.

Publication Date

4-28-2019

First Page

120

Last Page

126,178

DOI

10.13652/j.issn.1003-5788.2019.04.023

Recommended Citation

Xiaochuan, LU; Xiaojun, WANG; and Yongbiao, SHANG (2019) "Effects of antioxidants on properties and lipid oxidation of partially frozen storageloach," Food and Machinery: Vol. 35: Iss. 4, Article 23.
DOI: 10.13652/j.issn.1003-5788.2019.04.023
Available at: https://www.ifoodmm.cn/journal/vol35/iss4/23

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