
handle: 10261/12072
Effect of grape antioxidant dietary fibre (GADF) addition to minced fish muscle (MFM) on lipid stability during frozen storage (6 months) was studied. Concentrations of 0%, 2%, and 4% GADF were added to MFM samples. Analyses were carried out immediately after preparation of samples and during and after storage at 20 C. GADF was characterized in terms of dietary fibre, total polyphenols and antioxidant capacity, and multifunctional antioxidant assays were carried out on all the MFM samples. The addition of red grape fibre considerably delayed lipid oxidation in minced horse mackerel muscle during the first 3 months of frozen storage.
This work has been supported by the Spanish Ministerio de Educación y Ciencia under Projects AGL2002-04104-C04-03 and AGL2002-04104-C04-01, and by the EU under Integrated Project SEAFOODplus (Ref. FP6/506359). The authors thank the Spanish Ministerio de Educación y Ciencia for Ms. Sánchez-Alonso predoctoral fellowship.
Peer reviewed
Antioxidant dietary fibre, frozen storage, Grape polyphenols, lipid oxidation, grape polyphenols, Lipid oxidation, Frozen storage
Antioxidant dietary fibre, frozen storage, Grape polyphenols, lipid oxidation, grape polyphenols, Lipid oxidation, Frozen storage
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