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Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle

Xie, Hong-Kai, Zhou, Da-Yong, Liu, Zhong-Yuan, Li, De-Yang, Tan, Zhi-Feng, Dong, Xiu-Fang, Liu, Xiao-Yang, Shahidi, Fereidoon, Zhu, Bei-Wei
Food chemistry 2019 v.295 pp. 423-431
antioxidants, autoxidation, bamboos, docosahexaenoic acid, eicosapentaenoic acid, food industry, free radicals, freeze drying, leaves, lipid peroxidation, models, muscles, nutritive value, polyphenols, scallops, shelf life, shellfish, tea
Effects of natural phenolics on the shelf life of dried scallop adductor muscle predicted by accelerated shelf life testing (ALST) combined with Arrhenius model were investigated. This allows the food industries to reliably and rapidly determine the shelf life of dried shellfish species treated with antioxidants. The shelf life of dried scallop adductor muscle treated with antioxidants of bamboo leaves (AOB) and tea polyphenols (TP) was more than 1.70-fold that of dried control scallop adductor muscle. Thus, the highly nutritional value of dried scallop adductor muscle, based on its lipid constituents, is maintained during storage. OXITEST method further confirmed the improvement of lipid stability of antioxidant treated dried scallop adductor muscle by protecting polyunsaturated fatty acids, especially eicosapentaenoic and docosahexaenoic acids, against autoxidation. Moreover, the natural phenolics employed effectively limited lipid oxidation by breaking the autoxidative chain reaction and/or inhibiting free radical formation in dried scallop adductor muscle during storage.