Barbosa Roberta G, Trigo Marcos, Zhang Bin, Aubourg Santiago P
Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Rodovia Ademar Gonzaga, Florianópolis 88034-001, Brazil.
Department of Food Technology, Marine Research Institute (CSIC), 36208 Vigo, Spain.
Antioxidants (Basel). 2022 Apr 21;11(5):807. doi: 10.3390/antiox11050807.
This research aimed to evaluate the antioxidant properties of flour obtained from red alga Gelidium sp., which is underutilised nowadays in food applications. Thus, a model system consisting of minced mackerel (Scomber scombrus) muscle and aqueous flour extract was subjected to heating treatment (50 °C) for 11 days. Resulting levels on conjugated diene (CD) and triene (CT) contents, peroxide value, thiobarbituric acid index, and fluorescent compound and free fatty acid (FFA) formation were monitored at different heating times. As a result, the presence of the aqueous extract of the alga flour led to higher levels (p < 0.05) of primary lipid oxidation compounds (CD and CT assessment) and lipid hydrolysis (FFA content). Contrarily, alga flour addition led to lower (p < 0.05) fluorescent compound formation measured in the aqueous and organic fractions resulting from the lipid extraction of the fish muscle and in the supernatant medium corresponding to the heating reaction system. All effects were found to be more important (p < 0.05) with increased alga flour concentration and heating reacting time. According to the straight relationship between the interaction compound formation and nutritional and sensory values, this study opens the way to the quality enhancement of thermally treated seafood by the addition of flour extract from Gelidium sp.
本研究旨在评估从红藻石花菜属获取的面粉的抗氧化特性，该红藻目前在食品应用中未得到充分利用。因此，将由鲭鱼（Scomber scombrus）碎肉和面粉水提取物组成的模型体系在50℃下进行11天的加热处理。在不同加热时间监测共轭二烯（CD）和三烯（CT）含量、过氧化值、硫代巴比妥酸指数以及荧光化合物和游离脂肪酸（FFA）形成的最终水平。结果，藻粉水提取物的存在导致初级脂质氧化化合物（CD和CT评估）和脂质水解（FFA含量）水平更高（p<0.05）。相反，添加藻粉导致在鱼肉脂质提取产生的水相和有机相中以及与加热反应体系对应的上清液介质中测得的荧光化合物形成较低（p<0.05）。发现随着藻粉浓度和加热反应时间的增加，所有影响都更为显著（p<0.05）。根据相互作用化合物形成与营养和感官价值之间的直接关系，本研究为通过添加石花菜属面粉提取物提高热处理海鲜的品质开辟了道路。
