Abstract
Lipid oxidation mediated by haemoglobin from tilapia was monitored in washed Asian sea bass mince with and without added tannic acid (200 and 400. ppm) during 10. days of iced storage. Control samples (without tannic acid) had the highest peroxide value (PV) within the first 2. days and possessed the greater amount of thiobarbituric acid-reactive substances (TBARS) throughout the storage of 10. days (p< 0.05). With addition of tannic acid, the lipid oxidation of washed Asian sea bass mince was retarded, especially when the higher level (400. ppm) was used, as evidenced by lowered PV and TBARS. The retarded formation of volatile lipid oxidation products in the samples with added 400. ppm tannic acid was found. Sensory analysis revealed that samples with added 400. ppm tannic acid possessed lower fishy odour score, compared with the control sample and that with added 200. ppm tannic acid (p<. 0.05).
| Original language | English |
|---|---|
| Pages (from-to) | 1056-1062 |
| Number of pages | 7 |
| Journal | Food Chemistry |
| Volume | 124 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - Feb 2011 |
| Externally published | Yes |
Keywords
- Haemoglobin
- Lipid oxidation
- Tannic acid
- Volatile lipid oxidation compounds
- Washed mince
ASJC Scopus subject areas
- Analytical Chemistry
- Food Science