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首页> 外文期刊>Indian Journal of Fisheries >Green coffee extract as a natural antioxidant in chill stored Indian mackerel (Rastrelliger kanagurta) mince
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Green coffee extract as a natural antioxidant in chill stored Indian mackerel (Rastrelliger kanagurta) mince

机译:绿色咖啡提取物作为寒冷的印度鲭鱼(Rastrelliger Kanagurta)剁碎的天然抗氧化剂

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摘要

This study was carried out to evaluate the effect of green coffee extract as a natural antioxidant for retarding lipid oxidation and protein degradation in mackerel mince. Based on preliminary product acceptability study, mackerel mince with two different concentrations of the extract (1.0 and 1.5%) and a control with no added extracts were prepared. Butylated hydroxytoluene, BHT (200 ppm) was used for reference. The experimental lots were stored at 4 degrees C and samples were collected at regular intervals for a period of 8 days and analysed for nutritional quality indices. Green coffee extract was found to be effective in retarding lipid oxidation, as indicated by low levels of thiobarbituric acid-reactive substance (TBARS), peroxide values and subsequent protein changes by salt soluble nitrogen (SSN) degradation and loss of sulphydryl group. A shelf life extension of two days was observed in green coffee extract incorporated mince, compared to control and BHT treated lots. Study suggested a concentration of 1% green coffee extract to be effective as natural antioxidant in oxidation sensitive systems like mackerel mince.
机译:进行该研究以评估绿色咖啡提取物作为天然抗氧化剂的效果,用于延迟鲭鱼碎屑的脂质氧化和蛋白质降解。基于初步产品可接受性研究,制备具有两种不同浓度的提取物(1.0和1.5%)和没有添加提取物的鲭鱼剁碎。丁基化羟基甲苯,BHT(200ppm)用于参考。实验批量储存在4℃下,并定期收集样品8天,分析营养质量指标。发现绿色咖啡提取物有效在延迟脂质氧化方面是有效的,如低水平的硫酰碱酸反应性物质(TBARS),过氧化物值和随后通过盐溶性氮(SSN)的降解和硫酰基的丧失的蛋白质变化。在绿色咖啡提取物中观察到两天的保质期延长,并在绿色咖啡提取物中,与对照和Bht处理的批次相比,肉浓咖啡提取物。研究表明,浓度为1%的绿咖啡提取物作为鲭鱼剁碎的氧化敏感系统中的天然抗氧化剂是有效的。

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