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Inhibition of lipid oxidation in anchovy oil ( Engraulis encrasicholus ) enriched emulsions during refrigerated storage
Author(s) -
Gokoglu Nalan,
Topuz Osman Kadir,
Buyukbenli Hanife Aydan,
Yerlikaya Pinar
Publication year - 2012
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.1365-2621.2012.02986.x
Subject(s) - engraulis , anchovy , tbars , lipid oxidation , chemistry , food science , flavour , aroma , emulsion , cold storage , seasoning , fish <actinopterygii> , antioxidant , lipid peroxidation , biochemistry , horticulture , biology , raw material , organic chemistry , fishery
Summary The aim of this study was to produce a functional emulsion product enriched with anchovy ( Engraulis encrasicholus ) oil. Tomato and garlic extracts were added to perform oxidative stability. Tomato and garlic extracts were added to avoid oxidative degradation in such a product. The plant extracts delayed the formation of primary and secondary oxidation products. The value of conjugated diens (3.07 ± 0.15) was markedly low in the emulsions containing garlic extract at the end of the storage period. The p–Av values of the emulsions treated with the extracts were significantly ( P < 0.01) lower than untreated samples. TBARS formation increased slightly, therewithal statistical difference was not observed in the samples treated with garlic extract during the storage. Strong odour and flavour of the garlic suppressed the odour of fish oil. The panellists preferred the flavour, odour and aroma characteristics of the samples treated with the extracts.