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The effect of hop (Lupuli strobili) and red tea Pu-Erh (Yunan) on the inhibition of lipid oxidation of herring muscle tissue during frozen storage.

Wplyw dodatku chmielu (Lupuli strobili) oraz czerwonej herbaty Pu-Erh (Yunan) na orgraniczanie oksydacji lipidów tkanki miesniowej sledzi w czasie zamrazalniczego przechowywania.

Author(s) : STODOLNIK L., KRYZA K., DZIEBOWSKA K.

Type of article: Article

Summary

The aim of this study was to determine the antioxidative activity of hop comes and red tea Puerh (dry weight) added to minced Baltic herring during storage at -18 °C. The study revealed that the supplementation of minced fish meat with hop and red tea at a concentration of 0.75% effectively lowered oxidation of the lipids down to hydroperoxides and malondialdehyde during frozen storage.

Details

  • Original title: Wplyw dodatku chmielu (Lupuli strobili) oraz czerwonej herbaty Pu-Erh (Yunan) na orgraniczanie oksydacji lipidów tkanki miesniowej sledzi w czasie zamrazalniczego przechowywania.
  • Record ID : 2005-2106
  • Languages: Polish
  • Source: Chlodnictwo - vol. 39 - n. 12
  • Publication date: 2004

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