Effects of brown seaweed polyphenols, α-tocopherol, and ascorbic acid on protein oxidation and textural properties of fish mince (Pagrosomus major) during frozen storage.
BACKGROUND
Frozen storage of minced fish is currently one of the most important techniques to maintain its functional properties. However, some deterioration does occur during frozen storage and cause quality loss. The effects of brown seaweed polyphenols, α-tocopherol, and ascorbic acid on lipid and protein oxidation and textural properties of red sea bream (Pagrosomus major) during 90 days of frozen storage at -18 °C were investigated.


RESULTS
All added antioxidants at 1 g kg-1resulted in significantly lower thiobarbituric acid-reactive substances (TBARS) compared to the control during the 45 days of frozen storage. The antioxidants were also effective in retarding protein oxidation concerning to total sulfhydryl content and protein carbonyl content. Brown seaweed polyphenols and α-tocopherol significantly retarded the inactivation of Ca2+-ATPase activity during the first 45 days, whereas ascorbic acid had no such effect. The antioxidant activity showed either an invariable or decrease trend after 45 days storage. Adding antioxidants had a significant effect on the breaking force of the gels during the frozen storage period.


CONCLUSIONS
These results indicate that brown seaweed polyphenols and α-tocopherol can be used to prevent oxidative reactions and thus maintain the structure of the gel formed by fish mince during frozen storage. © 2016 Society of Chemical Industry.
Laboratory of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China.
Tiantian
T
Wang
Laboratory of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China.
Zhenxing
Z
Li
Laboratory of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China.
Fangzhou
F
Yuan
Laboratory of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China.
Hong
H
Lin
Laboratory of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China.
Tushar Ramesh
TR
Pavase
D000818:Animals; D000975:Antioxidants / Q000494:pharmacology; D001205:Ascorbic Acid / Q000494:pharmacology*; D000252:Calcium-Transporting ATPases / Q000378:metabolism; D004044:Dietary Proteins / Q000378:metabolism; D061353:Food Storage / Q000379:methods; D005615:Freezing; D005782:Gels / Q000737:chemistry; D006801:Humans; D010473:Perciformes; D000459:Phaeophyceae / Q000737:chemistry*; D010936:Plant Extracts / Q000494:pharmacology; D059808:Polyphenols / Q000494:pharmacology*; D050050:Protein Carbonylation / Q000187:drug effects*; D017747:Seafood / Q000032:analysis*; D012624:Seaweed / Q000737:chemistry; D013314:Stress, Mechanical; D013438:Sulfhydryl Compounds / Q000378:metabolism; D024502:alpha-Tocopherol / Q000494:pharmacology*
D000975:Antioxidants; D004044:Dietary Proteins; D005782:Gels; D010936:Plant Extracts; D059808:Polyphenols; D013438:Sulfhydryl Compounds; D000252:Calcium-Transporting ATPases; D024502:alpha-Tocopherol; D001205:Ascorbic Acid
ascorbic acid; brown seaweed polyphenols; fish mince; frozen storage; oxidation; α-tocopherol