Qiu Xujian, Chen Shengjun, Liu Guangming, Lin Hong
College of Food and Biological Engineering, Jimei University, Xiamen, 361021, China.
Engineering Research Center for Aquatic Products Processing of Fujian Province, Jimei University, Xiamen, 361021, China.
J Sci Food Agric. 2016 Aug;96(10):3374-9. doi: 10.1002/jsfa.7517. Epub 2015 Dec 16.
Lipid oxidation can occur in fish fillets during long-term frozen storage and cause quality and nutrition loss, which is a major concern in the seafood industry. Our previous study showed that chitosan combined with citric acid or licorice extract can have a preserving effect on fresh fish fillets stored at 4 °C. It is of interest to further study their antioxidant effects on fish fillets during frozen storage.
Chitosan, chitosan and citric acid, chitosan and licorice extract can inhibit primary and secondary lipid oxidation, as indicated by lower peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) values compared to the control samples. In addition, drip loss was decreased in the treatment samples. Both citric acid and licorice extract enhanced the antioxidant effects of chitosan. Among all the three treatments, chitosan and licorice extract showed the best antioxidant effects, reducing both PV and TBARS significantly at the end of storage.
The combination of chitosan and citric acid or licorice extract showed significant antioxidant effects on ovate pompano fillets at -18 °C during 6 months of storage. They could be applied as natural antioxidant preservatives for use in seafood products or other meat products. © 2015 Society of Chemical Industry.
在长期冷冻储存期间，鱼片可能会发生脂质氧化，导致品质和营养损失，这是海产品行业的一个主要问题。我们之前的研究表明，壳聚糖与柠檬酸或甘草提取物结合对4℃储存的新鲜鱼片具有保鲜作用。进一步研究它们在冷冻储存期间对鱼片的抗氧化作用具有重要意义。
壳聚糖、壳聚糖与柠檬酸、壳聚糖与甘草提取物均可抑制一级和二级脂质氧化，与对照样品相比，其过氧化值（PV）和硫代巴比妥酸反应性物质（TBARS）值较低。此外，处理样品的滴水损失减少。柠檬酸和甘草提取物均增强了壳聚糖的抗氧化作用。在所有三种处理中，壳聚糖与甘草提取物表现出最佳的抗氧化效果，在储存结束时显著降低了PV和TBARS。
壳聚糖与柠檬酸或甘草提取物的组合在-18℃储存6个月期间对卵形鲳鲹鱼片表现出显著的抗氧化作用。它们可作为天然抗氧化防腐剂用于海产品或其他肉类产品。©2015化学工业协会。
