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Extraits de pépins de raisin et clous de girofle comme antioxydants naturels dans des filets de carpe argentée (Hypophthalmichthys molitrix) pendant l'entreposage frigorifique : effet sur l'oxydation des lipides et des protéines.

Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: effect on lipid and protein oxidation.

Auteurs : SHI C., CUI J., YING X., et al.

Type d'article : Article

Résumé

The aim of this study was to investigate the utilization of clove bud extract (CBE) and grape seed extract (GSE) as natural antioxidants for retarding lipid and protein oxidation in silver carp fillets stored at 4 ± 1 °C. The results indicate that CBE exhibited higher total phenolic content, DPPH and Fe2+-chelating activity than GSE. GSE and a 20-times dilution of CBE were found to be effective in retarding lipid and protein oxidation; both treatments resulted in low levels of PV and TBA, and protected against the decrease of L*, a*, salt-soluble protein content and total sulfhydryl group. CBE20 more efficiently inhibited lipid oxidation than did GSE. The antioxidant effect of the two extracts on protein oxidation was less pronounced than the effect on lipid oxidation. CBE20 and GSE could be used as natural antioxidants to minimize lipid and protein oxidation and to extend shelf life of fillets.

Détails

  • Titre original : Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: effect on lipid and protein oxidation.
  • Identifiant de la fiche : 30010503
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 40
  • Date d'édition : 06/2014
  • DOI : http://dx.doi.org/10.1016/j.foodcont.2013.12.001

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