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Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle.
Xie, Hong-Kai; Zhou, Da-Yong; Liu, Zhong-Yuan; Li, De-Yang; Tan, Zhi-Feng; Dong, Xiu-Fang; Liu, Xiao-Yang; Shahidi, Fereidoon; Zhu, Bei-Wei.
Afiliação
  • Xie HK; National Engineering Research Center of Seafood, Dalian 116034, PR China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
  • Zhou DY; National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China. Electronic address: zdyzf1@163.com.
  • Liu ZY; National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China
  • Li DY; National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
  • Tan ZF; National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
  • Dong XF; National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
  • Liu XY; National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
  • Shahidi F; Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B3X9, Canada.
  • Zhu BW; National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China
Food Chem ; 295: 423-431, 2019 Oct 15.
Article em En | MEDLINE | ID: mdl-31174778
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.
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Frutos do Mar / Pectinidae / Armazenamento de Alimentos / Polifenóis / Lipídeos Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Frutos do Mar / Pectinidae / Armazenamento de Alimentos / Polifenóis / Lipídeos Idioma: En Ano de publicação: 2019 Tipo de documento: Article