Berry Marinades Enhance Oxidative Stability of Herring Fillets
| Autor: | Gjermund Vogt, Magnus Åsli, Turid Mørkøre, Sabine Sampels |
|---|---|
| Rok vydání: | 2010 |
| Předmět: |
food.ingredient
Plant Extracts Food additive Fishes Food preservation Food storage Marination General Chemistry Shelf life Hexanal chemistry.chemical_compound food Food Storage chemistry Food Preservation Fruit Fish Products Animals Ammonium Tocopherol Food science General Agricultural and Biological Sciences Oxidation-Reduction Rosaceae |
| Zdroj: | Journal of Agricultural and Food Chemistry. 58:12230-12237 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf1017862 |
| Popis: | Marinating herring fillets in a 50 g/L powder of elderberry, cranberry, or black currant inhibited the oxidation of lipids and proteins and also the degradation of tocopherol. Cranberry and black currant appeared to be more efficient than elderberry in inhibiting the degradation of tocopherol and the formation of ammonium. Elderberry marinades provided the most significant color changes. The injection of fillets with a 5% salt solution resulted in significantly increased levels of carbonyls, ammonium, and biogenic amines, whereas formation of the volatile lipid compounds propanal, hexanal, 2-penten-1-ol, and 1-penten-3-ol was lowest in fillets marinated in black currant following injection of the salt solution. All marinade treatments resulted in a significantly decreased liquid holding ability, coinciding with a lower muscle pH. It is concluded that marinating herring fillets in solutions containing berry powder can enhance the quality and shelf life of the fillets and simultaneously provide the fillets with natural antioxidants beneficial for consumers. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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