Albishi Tasahil, Banoub Joseph H, de Camargo Adriano Costa, Shahidi Fereidoon
Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador, Canada.
Science Branch, Special Projects, Fisheries and Oceans Canada, St John's, Newfoundland and Labrador, Canada.
J Food Biochem. 2019 Mar;43(3):e12760. doi: 10.1111/jfbc.12760. Epub 2019 Jan 10.
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.
本研究探讨了枣椰木作为酚类抗氧化剂新来源的潜力。将枣椰木可溶性和不溶性结合部分的总酚含量和抗自由基活性与枫木进行了比较。此外，还用枣椰木和枫木对三文鱼进行了烟熏处理。通过固相微萃取和气相色谱 - 质谱分析评估，无论木材类型如何，挥发性酚类化合物主要是甲氧基酚，其中丁香酚的贡献最大，其次是愈创木酚及其相应衍生物。在4°C下储存21天期间，用枣椰木烟熏的三文鱼比用枫木烟熏的三文鱼表现出更高的氧化稳定性，这可以用枣椰木产生的烟雾中挥发性酚类化合物含量较高来解释。两种烟熏三文鱼样品的仪器颜色差异较小。因此，用枣椰木烟熏可用于工业肉类和鱼类烟熏。实际应用：烟熏长期以来一直用于保存鱼和肉制品。这个过程改变了产品的外观并赋予其理想的风味。然而，烟熏过程中使用的高温也可能诱导脂质氧化，而木材烟雾中酚类物质的抗氧化作用可抵消这种氧化程度。从这个意义上说，食品基质中烟雾挥发物的理想相互作用决定了最终产品的质量。烟熏时释放的挥发性酚类物质取决于木材类型。因此，使用特定的木材可能会提供独特的产品，因此本研究中使用的枣椰木不仅可以提供特殊的烟熏鱼产品，其用途还可以扩展到其他烟熏产品。因此，本研究扩展了烟熏产品制备的可能原料。
