13 research outputs found
Temporal and Spatial Differences in Microbial Composition during the Manufacture of a Continental-Type Cheese
Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheepâs milk
Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity
Clinical course of a cohort with type 2 diabetes mellitus after endocrine assessment. A 26-week study
Evaluation of the criteria for the interpretation of the oral glucose tolerance test in the National Mother-Child Teaching Hospital âSan Bartolomeâ
Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel ( Scomber scombrus ) fillets
Antioxidative Effect of Seaweed Extracts in Chilled Storage of Minced Atlantic Mackerel (Scomber scombrus): Effect on Lipid and Protein Oxidation
In this study, antioxidant activity of absolute ethanol, 50 % ethanol and water extracts of two species of seaweeds namely, Fucus serratus and Polysiphonia fucoides were evaluated for their ability to retard lipid and protein oxidation in minced mackerel. Mackerel mince added with 0.5 g/kg of extracts was prepared. For comparison, BHT at 0.2 g/kg and a control with no added extracts were also prepared. The samples were stored at 5 °C for 8 days, and sampling was done at time 0, 1, 2, 4, 5 and 8 days. The 50 % ethanolic extracts of P. fucoides were found to be very effective in retarding lipid and protein oxidation, as it resulted in low levels of peroxide value, volatiles and carbonyl compounds and protected against the loss of α-tocopherol and tryptophan residues. In spite of the higher phenolic content, the absolute ethanol extracts of both species showed a pro-oxidative tendency in minced mackerel. Water extract with lowest phenolic content showed no antioxidant effect in minced mackerel. In conclusion, the 50 % ethanolic extracts of P. fucoides can be a potential source of natural antioxidants, as these extracts have antioxidant activities similar to synthetic antioxidants such as BHT. However, the extent of protection offered by these extracts against protein oxidation was not clear and further studies are needed to understand the nature of the interaction between proteins and these extracts