1 research outputs found
Effect of hydroxycinnamic acids on lipid oxidation and protein changes as well as water holding capacity in frozen minced horse mackerel white muscle
8 páginas, 4 figuras, 2 tablasThe antioxidant effectiveness of different hydroxycinnamic acids for inhibiting the formation of off-flavours
associated to rancidity in minced frozen horse mackerel white muscle stored at 10 and 18 C
was studied. The influence of lipid oxidation on protein aggregation, protein denaturation and water
holding capacity was also determined. Caffeic acid, o-coumaric acid and ferulic acid were the antioxidants
tested. The order of antioxidant effectiveness was caffeic acid > ferulic acid > o-coumaric acid accordingly
with previous results obtained in chilled horse mackerel. A strong dependence of antioxidant effectiveness
to the ratio lipid/antioxidant concentration was observed. There was no evidence to suggest that
antioxidants reduce protein aggregation or water holding capacity changes. Protein aggregation was
not accompanied by gross protein denaturation, as monitored by differential scanning calorimetry. No
evidence was found for a link between extent of lipid oxidation and degree of protein aggregation or
water holding capacity changes.The financing of this work
by the European Union and the Spanish Ministry of Science and
Technology is gratefully acknowledged.Peer reviewe