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Effects of brown algal phlorotannins and ascorbic acid on the physiochemical properties of minced fish ( Pagrosomus major ) during freeze–thaw cycles
Author(s) -
Wang Tiantian,
Li Zhenxing,
Mi Nasha,
Yuan Fangzhou,
Zou Long,
Lin Hong,
Pavase Tushar
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13325
Subject(s) - ascorbic acid , food science , chemistry , antioxidant , fish <actinopterygii> , denaturation (fissile materials) , biochemistry , biology , fishery , nuclear chemistry
Summary The quality loss in fish during freeze–thaw cycles is considered one of the major issues caused mainly by temperature fluctuations during cold storage. The present work is aimed to illustrate the effects of brown algal phlorotannins ( BAP ) and ascorbic acid ( AA ) on physiochemical properties of minced snapper muscle through different freeze–thaw cycles. Both AA and BAP could retard lipid and protein oxidation, respectively, and synergistically. The Ca 2+ ‐ ATP ase activity can be protected with the addition of antioxidants. The addition of 0.1% (w/w) AP showed 22.6% higher activity as compared with other groups especially during three freeze–thaw cycles. Cooking loss was efficiently inhibited and 0.1% AA + 0.3% BAP group showed 25.5% lower than control. Antioxidant is also helpful to maintain gel‐forming ability of minced snapper and 0.1% AA + 0.1% BAP group showed the best. These results revealed that both AA and BAP could prevent minced fish by inhibiting the protein denaturation during freeze–thaw cycles.