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Effectiveness of ethanolic galangal extract ( Alpinia galanga Linn.) on inhibition of lipid oxidation in fish muscle systems
Author(s) -
Buaniaw Chaiwut,
Siripongvutikorn Sunisa,
Thongraung Chakree
Publication year - 2010
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/j.1365-2621.2010.02415.x
Subject(s) - tbars , chemistry , sea bass , food science , fillet (mechanics) , gallic acid , tuna , lipid oxidation , antioxidant , fish fillet , thiobarbituric acid , biochemistry , fishery , fish <actinopterygii> , lipid peroxidation , biology , materials science , composite material
Summary Effectiveness of ethanolic galangal extract as an antioxidant in fish mince and fillet was investigated. The extract (5.8 μ m gallic acid equivalent; GAE) reduced deoxygenation of sea bass haemoglobin ( Lates calcarifer ) at pH 6.5. The lag time for TBARs development in washed sea bass mince mediated by the haemoglobin at pH 6.5 was extended from 2 to 8 days by added galangal extract (0.02% w/w GAE). Washing the sea bass fillet with low preformed lipid hydroperoxide (LHP) content by galangal extract solution (0.2% w/v GAE) effectively inhibited the TBARs formation throughout the storage. However, in the longtail tuna fillet ( Thunnus tonggol ) having a significant content of preformed LHP, there was nonsignificant difference in the reaction lag time of the samples washed with the solution and with water. Thus, galangal extract can be used as an antioxidant in fish if its application is performed before initiation of lipid oxidation.