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Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle.
- Source :
-
Food chemistry [Food Chem] 2019 Oct 15; Vol. 295, pp. 423-431. Date of Electronic Publication: 2019 May 21. - Publication Year :
- 2019
-
Abstract
- Effects of natural phenolics on the shelf life of dried scallop adductor muscle predicted by accelerated shelf life testing (ALST) combined with Arrhenius model were investigated. This allows the food industries to reliably and rapidly determine the shelf life of dried shellfish species treated with antioxidants. The shelf life of dried scallop adductor muscle treated with antioxidants of bamboo leaves (AOB) and tea polyphenols (TP) was more than 1.70-fold that of dried control scallop adductor muscle. Thus, the highly nutritional value of dried scallop adductor muscle, based on its lipid constituents, is maintained during storage. OXITEST method further confirmed the improvement of lipid stability of antioxidant treated dried scallop adductor muscle by protecting polyunsaturated fatty acids, especially eicosapentaenoic and docosahexaenoic acids, against autoxidation. Moreover, the natural phenolics employed effectively limited lipid oxidation by breaking the autoxidative chain reaction and/or inhibiting free radical formation in dried scallop adductor muscle during storage.<br /> (Copyright © 2019 Elsevier Ltd. All rights reserved.)
- Subjects :
- Animals
Antioxidants chemistry
Camellia sinensis chemistry
Fatty Acids, Unsaturated analysis
Fatty Acids, Unsaturated chemistry
Freeze Drying
Muscle, Skeletal chemistry
Nutritive Value
Oxidation-Reduction
Plant Leaves chemistry
Protein Carbamylation
Sasa chemistry
Food Storage
Lipids chemistry
Pectinidae chemistry
Polyphenols chemistry
Shellfish
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 295
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 31174778
- Full Text :
- https://doi.org/10.1016/j.foodchem.2019.05.133