Effect of Kiam (Cotylelobium lanceolatum Craib) Wood Extract on the Haemoglobin-Mediated Lipid Oxidation of Washed Asian Sea Bass Mince

Introduction: Effect of ethanolic kiam wood extract (EKWE; 12 0. 05% and 0. 1%, w/w) on the retardation of haemoglobin-mediated lipid oxidation of washed Asian sea bass mince added without and with menhaden oil stored in ice up to 10 days was investigated. Results and discussion: Samples containing haemoglobin had the highest peroxide value (PV) within the first 8 days and possessed the greater amount of thiobarbituric acid-reactive substances (TBARS), compared to those added with no haemoglobin (P < 0. 05), regardless of 5% menhaden oil addition. Incorporation of 5% (v/w) menhaden oil to the washed mince had no impact on the formation of PV and TBARS, compared with oil-free samples during the storage (P > 0. 05). With addition of EKWE, lipid oxidation in washed mince added with haemoglobin and menhaden oil was retarded, especially when the higher level (0. 1%; w/w) was used, as evidenced by lowered PV and TBARS. Formation of volatile lipid oxidation compounds was retarded in the sample containing oil and haemoglobin and treated with 0. 1% EKWE, compared with that without the addition of EKWE after 10 days of storage in ice (P < 0. 05). Conclusion: Sensory analysis revealed that samples containing haemoglobin without and with oil added had the highest intensity of fishy odour, compared to those treated with EKWE (0. 05% and 0. 1%) and the control sample (washed mince; P < 0. 05). Thus, EKWE, especially at a level of 0. 1%, could serve as a potential natural antioxidant in prevention of lipid oxidation and retardation of development of fishy odour and volatile lipid oxidation compounds in washed mince during iced storage.