Activity of selected plant raw materials in inhibition of lipids changes of Baltic herring minced meat tissue during frozen storage

Effect of pepper seeds, a mixture of rugosa-rose and dwarf quince seeds and an oxygen absorber on oxidation and hydrolysis of lipids and solubility of protein in 5 %NaCl solution minced muscle tissue of Baltic herring stored at -25°C was analysed

Inhibition of lipids oxidation in the minced muscle tissue of herring through usage of selected fruits in the conditions of freezing storage

In the present study the following fruits were applied as additives to the minced muscle tissue of the Baltic herring stored at the temperature of -25°C: wild rose (0.5%), sorb (0.5%), hawthorn (0.5%) and the mixture of sorb (0.25%) with hawthorn (0.25%). The assays were aimed at the content of hydroperoxides malonaldehyde, conjugated dienes and trienes and free fatty acids and also their impact on the proteins solubility in 5% NaCl solution

Inhibition of lipid oxidation of the frozen muscle tissue of herring using mustard

Content of hydroperoxides, secondary products of oxidation, dienes and trienes was analysed in a minced muscle tissue of Baltic herring treated with white mustard, while stored at -25°C

Inhibition of lipid oxidation of the frozen muscle tissue of herring using mustard

Content of hydroperoxides, secondary products of oxidation, dienes and trienes was analysed in a minced muscle tissue of Baltic herring treated with white mustard, while stored at -25°C

Investigating cholesterol content in the tissues of selected marine fish

Muscles of the sixteen species of fishes originating from fishing grounds of Middle and North West Atlantic and Baltic Sea were tested for total, free and connected cholesterol contents and for unsaponifying substances content

Lipoxygenase activity of selected tissues and organs of Baltic herring

Activity of lipoxygenase of the muscle tissue, skin, gills, fins, and gonads of Baltic herring (Clupea harengus L.) was analysed. Effect of gonad maturity (the fishing season) on the activity of this enzyme present in the muscle tissue was demonstrated. The substrate specificity of the enzyme was also determined

Inhibition of lipid oxidation in the minced muscle tissue of the Baltic herring through usage of hawthorn and elder flowers in the conditions of frozen storage

The oxidation rate of the lipids of minced muscle tissue of the Baltic herring was analyzed. The tissue had been stored for 3 months at the temperature of -25°C, with addition of plant raw materials: hawthorn flower (0.5%), elder flower (0.5%), and the mixture of those flowers (0.25% + 0.25%) supplementing buthylated hydroxyanisole (BHA)-a synthetic phenolic antioxidant

Effect of freezing and salting on the activity of lipoxygenase of the muscle tissue and roe of Baltic herring

Freezing followed by frozen storage of Baltic herring at -25°C for a period of 6 months resulted in lowering the activity of lipoxygenase of the muscle tissue down to 78.2% and of the roe-down to 70.0%. The activity of the enzyme, extracted from the muscle tissue, stored in a buffer solution at -10, -18, and -25°C declined in reverse proportion to the increase of the storage temperature. Salting of herring, until they reached from 9.8 to 18.5% of salt content in their muscle tissue caused a decline in the activity of lipoxygenase, which was in direct proportion to the concentration of salt. Lipoxygenase of roe was catalysed more extensively during the weak salting (9.8% NaCl) than it was during medium- (12.3% NaCl) or strong salting (18.3% NaCl)

The change of oxidative and physical stability of low-fat emulsions during cooling storage

Analizowano wpływ dodatku gumy guar w połączeniu z monoglicerydem Dimodan U/J oraz lecytyną sojową i wodnych ekstraktów roślinnych (s.m. 0,17%) z suszonych liści: rozmarynu, szałwii lekarskiej, szałwii muszkatołowej oraz korzeni chrzanu i owoców rokitnika na stabilność układów dyspersyjnych przechowywanych w opakowaniach szklanych w temperaturze chłodniczej (4 ± 1°C) przez 8 tygodni. Emulsje przygotowano w warunkach laboratoryjnych z fazy wodnej i oleju słonecznikowego o proporcji 60 : 40. Analiza zmian oksydacyjnych układów emulsyjnych wykazała, że Dimodan U/J z lecytyną inhibitowały utlenianie tłuszczu. Zastosowanie tych emulgatorów łącznie z gumą guar zwiększało o 63,33% stabilność oksydacyjną emulsji. Hamowały one efektywnie oksydację emulsji do pierwotnych i wtórnych produktów, a także skoniugowanych dienów i trienów, wykazując ogólną aktywność przeciwutleniającą rzędu 69,82%. Spośród ekstraktów roślinnych szałwia muszkatołowa, chrzan oraz rokitnik, zastosowane zarówno z gumą guar, jak i bez niej, najskuteczniej ograniczały oksydację osnowy tłuszczowej w czasie przechowywania. Takie ekstrakty roślinne mogą z powodzeniem stanowić fazę wodną w niskotłuszczowych układach dyspersyjnych. Niską aktywność przeciwutleniającą z komponentami emulsji wykazały, w badanych warunkach, wyciągi szałwii lekarskiej i rozmarynu. Zastosowany monogliceryd i lecytyna łącznie z gumą guar kształtowały wysoką trwałość fizyczną układów emulsyjnych podczas całego okresu przechowywania, a także stabilizowały pH. Natomiast bez zastosowania gumy guar emulsje były mało stabilne fizycznie. Wodne ekstrakty roślinne nie miały wpływu na zmiany współczynników aktywności emulgującej i stabilności badanych układów dyspersyjnych.This study analyses the effect of guar gum with Dimodan U/J monoglyceride, soya lecithin and water plant extracts (dry matter 0.17%) from dry leaves of: rosemary (Rosmarinus officinalis L.); sage (Salvia officinalis L.); clary sage (Salvia sclarea L.); horse-radish root (Cochlearia armoracia L.); and sea buckthorn fruit (Hippophaë rhamnoides L.) on the stability of dispersion systems stored in glass packages for 8 weeks at cooling temperature (4°C ± 1°C). The emulsive systems were prepared in a ratio of the water phase to sunflower oil of about 60:40 in laboratory conditions. The analysis of oxidative changes of emulsive systems found that Dimodan U/J with lecithin inhibited the oxidation of fat. The application of these emulsifying agents with guar gum increased the oxidative stability of emulsions by about 63.33%. They efficiently inhibited the oxidation of emulsions to hydroperoxides and secondary oxidation products and conjugated dienes and trienes, and demonstrated total antioxidant activity of about 69.82%. From among the plant extracts clary sage, horse-radish and sea buckthorn application with/without guar gum was the most efficient in the reduction of the oxidation of fat phase during storage. These plant extracts could successfully constitute the water phase in low-fat dispersion systems. The extracts of sage and rosemary with other components of emulsion demonstrated low antioxidant activity in analysed conditions. The applied monoglyceride and lecithin with guar gum formed high physical durability of emulsive systems during the entire storage time, and also stabilized the pH. However, the emulsions without guar gum were little physically stable. Water plant extracts didn’t affect the change of emulsifying activity and stability coefficient of analysed dispersion systems

Impact of selected mushrooms on inhibition of lipid oxidation of the muscle tissue of herring during frozen storage

Oxidative changes of the lipids in the minced muscle tissue of herring containing two mushroom species Agaricus bitorquis and Xerocomus badius were analysed in the course of 3-month-long frozen storage at -25°C. A good inhibition of the lipid oxidation of the muscle tissue of herring to hydroperoxides and dienes using the mushrooms was observed. The mushrooms were also active in slowing down the accumulation of the secondary oxidation products. The overall antioxidative activity of the mushrooms was higher than that of BHA in the respect of lipids of the muscle tissue of herring stored in the frozen conditions