Oxidative stability of refrigerated fish pates containing loquat seed extract

Ciência Rural

Emanuelli, Tatiana²  Ferreira, Lauren Fresinghelli¹  Kubota, Ernesto Hashime²  Klein, Bruna²  Ruviaro, Amanda Roggia²  Daniel, Ana Paula²  Piccolo, Jaqueline² 

[1]UFSM, Santa Maria, Brasil

[2]Universidade Federal de Santa Maria, Santa Maria, Brasil

关键词: Eriobotrya japonica;    Rhamdia quelen;    lipid oxidation;    protein oxidation;    wastesRESUMOEste trabalho investigou os efeitos do extrato hidroetanólico de semente de E;   

DOI  :  10.1590/0103-8478cr20140066

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

This study investigated the effects of hydroethanolic E. japonica seed extracts (EJSE) as inhibitors of lipid and protein oxidation on fish pates subjected to refrigerated storage. Five fish pate formulations were developed. These formulations included two control pates (water-control and ascorbic acid-control) and three pates with added EJSE (0.1, 0.2 and 0.4g of seed 100g-1 product, equivalent to 3.4, 6.8 or 13.6mg phenolic compounds kg-1 product), which were then stored under refrigeration for 35 days. Conjugated dienes (CD) and peroxide (PV) values increased along with the storage time; however, these values decreased and were similar among all samples at the end of 35 days of analysis (P<0.05). However, the thiobarbituric acid reactive substances levels (TBARS) did not change along the storage and were not affected by the EJSE. Additionally, there was a linear increase in the protein carbonyl content of fish pates over the storage period (P<0.05), but no effect of EJSE on protein oxidation. The results show that, at the concentrations evaluated, hydroethanolic E. japonica seed extract was unable to inhibit or reduce lipid and protein oxidation in fish pates, but the observed phenolic content emphasizes the need for further studies on the wastes of this fruit.

【 授权许可】

Unknown