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Lipid Damage Inhibition in Hake by Active Packaging Film with Natural Antioxidants
Author(s) -
Pereira de Abreu David Antonio,
Paseiro Losada Perfecto,
Maroto Julio,
Cruz José M.
Publication year - 2011
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.944
Subject(s) - tbars , merluccius merluccius , hake , lipid oxidation , antioxidant , peroxide value , food science , thiobarbituric acid , chemistry , lipolysis , polyunsaturated fatty acid , lipid peroxidation , fatty acid , biochemistry , biology , fishery , adipose tissue , fish <actinopterygii>
The capacity of the natural antioxidant to retard oxidation of polyunsaturated fatty acids in hake ( Merluccius merluccius ) muscle was investigated. Hake fillets were packaged in low‐density polyethylene with the natural antioxidant (sample C1 = 7 mg/dm 2 film and sample C2 = 24 mg/dm 2 film) or without the antioxidant (control sample) and frozen for 12 months at −20°C. The results confirm the efficacy of an active packaging with a natural antioxidant derived from barley husks to slow the progress of lipid hydrolysis and increase oxidative stability in hake muscle. Determination of peroxide value, conjugated dienes, free fatty acids, thiobarbituric acid reactive substances (TBARS) and anisidine value (AV) proved suitable for studying lipid hydrolysis and primary and secondary lipid oxidation over time. After 6 months of frozen storage, the TBARS levels were lower in hake packed with low‐density polyethylene with the natural antioxidant (C1 and C2) than in the control sample; at month 12, the TBARS values of C1 and C2 were lower (16 and 21%, respectively) than the control samples. AVs observed in samples C1 and C2 at month 9 were lower than those observed in the control sample at month 12. Copyright © 2011 John Wiley & Sons, Ltd.