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Carob seed peel as natural antioxidant in minced and refrigerated (4 °C) Atlantic horse mackerel (Trachurus trachurus)

Author:
Albertos, Irene, Jaime, Isabel, Diez, Ana María, González-Arnáiz, Lucía, Rico, Daniel
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.64 no.2 pp. 650-656
ISSN:
0023-6438
Subject:
Trachurus trachurus, alpha-tocopherol, antioxidant activity, antioxidants, carob, lipid peroxidation, lipids, locust bean gum, mackerel, minced fish, off odors, oxidation, pH, peroxide value, thiobarbituric acid-reactive substances, total volatile basic nitrogen
Abstract:
A novel processing method allows obtaining peel of carob seed (CSP) as a by-product during carob bean gum extraction. The aims of the present study were to characterise CSP and to evaluate its potential application as natural antioxidant in ground Atlantic horse mackerel (Trachurus trachurus).Proximate composition, phenolic content, phenolic profile and antioxidant capacity of CSP were determined. Atlantic horse mackerel mince was formulated at three different CSP concentrations (0%, 1%, 2% and 5% w/w) and stored at 4 °C over 4 days.CSP was effective in preventing lipid and protein oxidation of minced horse mackerel. CSP reduced the peroxide value, conjugated dienes and trienes, thiobarbituric acid reactive substances, protein carbonyls and protected against α-tocopherol oxidation of fish mince, showing a concentration-dependent antioxidant effect. Fish samples with CSP showed better physicochemical parameters (pH, aw, Total Volatile Basic Nitrogen) and lower perceived off-odours (fishy and rancid) over storage than control.In conclusion, carob seed peel could be used as natural antioxidant additive as it showed antioxidant properties and prevented protein and lipid oxidation when applied in a food product (minced fish).
Agid:
5401107