Effects of Rosemary Extract and Chlorogenic Acid on Lipid and Protein Oxidation in the Sous Vide Processed Large Yellow Croaker Fillet Product During Cold Storage
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引用次数: 0
Abstract
ABSTRACT Large yellow croaker fish fillets were sous vide processed and stored at 2°C for 4 weeks. Rosemary extract and chlorogenic acid were used to inhibit the lipid and protein oxidation. Rosemary extract and chlorogenic acid could significantly reduce levels of peroxide value (45% and 60%) and thiobarbituric acid reactive substances (39% and 47%) at the end of storage. Rosemary extract and chlorogenic acid reduced the carbonyl content by 40% and 51%, respectively, during storage but not the sulfhydryl loss during the sous vide processing step. Phenol–protein interaction needed to be studied further for quality improvement/evaluation in the future.KEYWORDS: Lipid oxidationprotein oxidationlarge yellow croakerrosemary extractchlorogenic acid Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis work was supported by the Fund of Engineering Research Center of the Modern Technology for Eel Industry, Minister of Education, P.R. China No. [RE202318].
期刊介绍:
The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to:
-harvesting and handling practices-
processing with traditional and new technologies-
refrigeration and freezing-
packaging and storage-
safety and traceability-
byproduct utilization-
consumer attitudes toward aquatic food.
The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.