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Date palm wood as a new source of phenolic antioxidants and in preparation of smoked salmon

Author:
Albishi, Tasahil, Banoub, Joseph H., de Camargo, Adriano Costa, Shahidi, Fereidoon
Source:
Journal of food biochemistry 2019 v.43 no.3 pp. e12760
ISSN:
0145-8884
Subject:
Phoenix dactylifera, antioxidant activity, antioxidants, color, eugenol, feedstocks, flavor, food matrix, gas chromatography-mass spectrometry, guaiacol, lipid peroxidation, meat, oxidative stability, salmon, smoke, smoked salmon, solid phase microextraction, storage temperature, storage time, wood
Abstract:
The potential of date palm wood (DPW) as a new source of phenolic antioxidants was investigated in this contribution. The total phenolic content and antiradical activity of soluble and insoluble‐bound fractions of DPW was compared to those of maple wood (MW). Furthermore, salmon was smoked with DPW and MW. Irrespective of the wood type, volatile phenolic compounds were mainly methoxyphenols, with the highest contribution from eugenol followed by guaiacol and their corresponding derivatives, as evaluated by solid‐phase microextraction and gas chromatography–mass spectrometry. Salmon smoked with DPW showed a higher oxidative stability than that of MW during 21 days of storage at 4°C, which was explained by the higher content of volatile phenolic compounds in the smoke generated from DPW. Minor differences were detected for the instrumental color between both samples of smoked salmon. Therefore, smoking with DPW may be used for industrial meat and fish smoking purposes. PRACTICAL APPLICATIONS: Smoking has long been used to preserve fish and meat products. The process changes the appearance and gives a desirable flavor to the product. However, high temperatures applied during smoking may also induce lipid oxidation, the extent of which is counterbalanced by the antioxidant action of phenolics in woodsmoke. In this sense, the desired interactions of the smoke volatiles in the food matrix dictates the quality of the final product. Volatile phenolics released upon smoking are dependent on the type of wood. Thus, use of a specific wood might provide unique products, hence date palm wood (DPW) used in this work may not only provide special smoked fish products but its use could be extended to other smoked products. Hence, this contribution extends the possible feedstocks for the preparation of smoked products.
Agid:
6326985