Potential of melanin free ink as antioxidant and its application for preserving and predicting shelf life of salted-boiled milkfish

Q4 Agricultural and Biological Sciences International Journal of Postharvest Technology and Innovation Pub Date : 2019-12-16 DOI:10.1504/ijpti.2019.10025855

T. Agustini, H. Hadiyanto, U. Amalia, Ima Wijayantia

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引用次数: 4

Abstract

Antioxidant could be extracted and isolated from squid inks. Squid ink in the form of melanin free ink (MFI) could be act as an electron donor which can stabilise free radicals in lipid oxidation. Studies were carried out to assess the antioxidant activity of squid inks converted into MFI in different dilution and to optimise the extraction conditions for the application of MFI as an anti-oxidative agent on fish product. Three different concentrations of MFI extracts i.e., 0%, 0.75% and 1.5% were applied on soft-boned milkfish at 10°C, 20°C and 30°C temperature storages for nine days, with observation every three days. The results showed the animism of the ink through chemical parameters, antibacterial effect, and sensory analysis. MFI at a concentration of 0.75% was revealed to be effective in prolonging cold storage shelf life of soft boned milkfish, which was confirmed through comprehensive sensory analysis evaluation and measurement of chemical changes including water, protein, lipid and ash content. It was also discovered that 0.75% MFI significantly prolonged the cold storage period of soft boned milkfish until six days, indicating that it may be developed to be a natural preservative for marine products.

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无黑色素墨水作为抗氧化剂的潜力及其在腌煮乳鱼保存和预测保质期中的应用

可以从乌贼墨中提取和分离抗氧化剂。无黑色素墨水（MFI）形式的鱿鱼墨水可以作为电子供体，稳定脂质氧化中的自由基。进行了研究，以评估在不同稀释度下转化为MFI的鱿鱼油墨的抗氧化活性，并优化MFI作为鱼类产品抗氧化剂的提取条件。将三种不同浓度的MFI提取物，即0%、0.75%和1.5%，在10°C、20°C和30°C的温度下储存九天，每三天观察一次。通过化学参数、抗菌效果和感官分析，结果表明该油墨具有泛灵性。0.75%浓度的MFI对延长软骨乳鱼的冷藏保质期是有效的，通过对水、蛋白质、脂质和灰分等化学变化的综合感官分析评估和测量证实了这一点。研究还发现，0.75%MFI显著延长了软骨乳鱼的冷藏期至6天，表明它可能被开发成一种用于海洋产品的天然防腐剂。

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来源期刊

International Journal of Postharvest Technology and Innovation Agricultural and Biological Sciences-Food Science

CiteScore

1.00

自引率

0.00%

发文量

期刊介绍： Technology is an increasingly crucial input in the industrialisation and development of nations and communities, particularly in the current era of globalisation, trade liberalisation and emphasis on competitiveness. The shared technologies and innovations of today are giving birth to the radically different agrifood industries and communities of tomorrow. There is mounting evidence that investments in postharvest research and infrastructure yield high rates of return that are comparable and often higher than investments in on-farm production alone.