Kinetics of Antioxidant Loss in Mackerel Light and Dark Muscle
| Autor: | David Petillo, Wesley Autio, Judith Krzynowek, Herbert O. Hultin |
|---|---|
| Rok vydání: | 1998 |
| Předmět: |
Ubiquinol
Antioxidant genetic structures biology Chemistry medicine.medical_treatment Kinetics Mackerel General Chemistry Glutathione Ascorbic acid biology.organism_classification chemistry.chemical_compound Biochemistry medicine TBARS sense organs Tocopherol Food science General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry. 46:4128-4137 |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | The loss of water- and lipid-soluble antioxidants of mackerel light and dark muscle was determined as a function of time of storage on ice to provide clues as to mechanisms of oxidation and to assess the use of antioxidants to measure and predict quality. Glutathione and ascorbate decreased faster initially than α-tocopherol and ubiquinone in both light and dark muscle of mackerel; in dark muscle, the rate of loss of ubiquinol was comparable to the loss of the water-soluble antioxidants. Antioxidants decreased more rapidly initially in dark muscle than in light muscle. Rates of sensory quality loss in the light and dark muscles were similar except that initial loss of quality in the dark muscle was greater than that in the light. Regression equations showed good relationships of tocopherol, ubiquinone-10, and TBARS in light and dark muscle with storage time. Ascorbate and glutathione gave the best correlation values with sensory scores for light muscle, while a good relationship was seen in dark muscle be... |
| Databáze: | OpenAIRE |
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