Premium
Lipid Oxidation and Biochemical Quality of Indian Mackerel during Frozen Storage: Effect of Previous Treatment with Plant Extracts
Author(s) -
Viji Pankyamma,
Binsi Puthanpurackal Kizhakkethil,
Visnuvinayagam Sivam,
Mohan Chitradurga Obaiah,
Venkateshwarlu Gudipati,
Srinivasa Gopal Teralandur Krishnaswamy
Publication year - 2017
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12308
Subject(s) - lipid oxidation , tbars , chemistry , food science , mackerel , antioxidant , lipid peroxidation , preservative , flavonoid , fatty acid , biochemistry , fish <actinopterygii> , biology , fishery
Aim of the present study was to evaluate the role of mint extract (ME) and citrus extract (CE) on lipid oxidation and biochemical changes of Indian mackerel during frozen storage. ME yielded significantly higher amounts of total phenolic and flavonoid compounds and exhibited potential antioxidant activity as measured by Ferric Reducing Power Assay (FRAP) than CE. Gutted mackerel were given a dip treatment in ME (0.5%, w/v) and CE (1%, w/v) for 30 min, frozen in air blast freezer and stored at −20C for 8 months. Formation of lipid peroxides and thio barbituric acid reactive substance (TBARS) were significantly inhibited by ME followed by CE compared to control ©. Plant extract treatment also led to lower lipid hydrolysis and trimethyl amine generation (TMA‐N) during frozen storage. The results of the study suggest ME is a very effective inhibitor of lipid and myoglobin oxidation and has great potential as a natural preservative for controlling the biochemical changes in frozen stored fatty fishes. Practical Applications Frozen stored fatty fishes are highly susceptible to quality loss due to lipid oxidation and other biochemical changes. Although synthetic additives are widely used as antioxidants, the recent trend is to replace those with natural counterparts. This study evaluates the effects of plant extract treatment on lipid oxidation and biochemical quality of Indian mackerel during frozen storage. Mint extract treatment was found effectively retarding the lipid and myoglobin oxidation during storage and could be useful to processors for achieving better profitability and consumer satisfaction.