+ Site Statistics
References:
54,258,434
Abstracts:
29,560,870
PMIDs:
28,072,757
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Oxidative stability and Sensoric acceptability of functional fish meat product supplemented with plant - based polyphenolic optimal extracts



Oxidative stability and Sensoric acceptability of functional fish meat product supplemented with plant - based polyphenolic optimal extracts



Lipids in Health and Disease 18(1): 35



Fish meat and its products are usually accepted as good source of biological high value food components and especially for polyunsaturated fatty acids. The quality of fish meat products is considered to be decreased by the lipid peroxidation which leads to reduction in nutritional quality, financial loss and severe health problems. Many tactics are present to reserve their quality and safety. In the present investigation, the extraction and supplementation of optimal total polyphenol extracts (TPC) from vegetable and fruit by-products was explored for lipids oxidative stability and sensoric acceptability of functional fish product samples. Vegetable and fruit by-products (cabbage leaves and banana peels) were collected from local fruits and vegetables processing industries. A 3-level five factor Box-Behnken design was used to study the effect of extraction/sonication temperature (°C), amplitude level, water/meal ratio, extraction/sonication time (minutes) and pH conditions for maximum yield of TPC from dried vegetable and fruit samples. The TPC samples were analyzed for chemical composition (total polyphenols, cyanogenic contents and tannins). Natural TPC extracts were supplemented at different concentration (0.5, 1 and 1.5%) to fish meat for preparation of different meat ball samples. The fish meat product samples without supplementation of TPC extract were kept as control. The partial/parfrying of the products was carried out to determine the lipid stability (peroxide value and free fatty acids) stored at refrigerator (for 9 days) and at - 18 °C in a freezer for a storage period of 60-days. The sensoric analysis (color, flavor and overall acceptability) was performed at different storage intervals for experimental treatments. The percent values of TPC yield from cabbage leave and banana peel samples ranged from a from minimum value of 9.8 ± 0.12% to a maximum value of 19.8 ± 0.15% for cabbage leaves and minimum value of 15.55 ± 0.13% to a maximum value of 24.4 ± 0.17% for banana peels, respectively. The results revealed that extraction conditions significantly affect the TPC yield from cabbage leaves and banana peels. The cabbage leaves and banana peels contain up to 4.8% total phenolics, cyanogenic compounds (1.44 - 1.47 ± 0.14) and tannins (6.55-7.90 ± 0.22). Peroxide values (meqO2 /kg) of meat balls treated with TPC extracts at 4 °C were in the range of 1.31 ± 0.12 to 3.10 ± 0.20 while at - 18 °C ranged was found 1.31 ± 0.12 to 1.55 ± 0.17, respectively. Peroxide values of all the treatments increased at the end of second interval then decreased at the end of last storage interval. Peroxide values of all treatments were higher and significantly different at the beginning and the end of the storage period (p <  0.05). In a similar way, free fatty acids and moisture content values trend was recorded for all experimental treatments. Sensory scores of fish product samples for color, flavor and overall acceptability showed a significant difference in sensory scores at refrigeration temperatures where sensory scores of fish product samples decreased significantly (p <  0.05) throughout refrigeration storage. Whereas, the sensory scores at the - 18 °C shows the good sensory characteristics, relatively. Phenolic extracts containing antioxidant status can interact with free lipidperoxy or lipidoxy free radicals (formed in result of lipid oxidation) and hence stopping their further self-breakdown. Plant-based phenolic extracts can be used to decrease oxidation process and increase the shelf life of fish meat products. Additional studies should be undertaken to determine the maximal shelf life of food products supplemented with different plant-based polyphenol extracts and treatment of nutritional disorders through their absorption, metabolism and distribution pattern into biological tissues.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 066446585

Download citation: RISBibTeXText

PMID: 30704486

DOI: 10.1186/s12944-019-0982-y


Related references

Impact of feeding chromium supplemented flaxseed based diet on fatty acid profile, oxidative stability and other functional properties of broiler chicken meat. Journal of Food Science and Technology 54(12): 3899-3907, 2017

Growth performance, meat yield, oxidative stability, and Fatty Acid composition of meat from broilers fed diets supplemented with a medicinal plant and probiotics. Asian-Australasian Journal of Animal Sciences 25(8): 1159-1168, 2012

Regional oxidative stress in encephalon of female mice with polyphenolic exposure from tea extracts in oral overweight plant-based treatment. Revista de la Facultad de Ciencias Medicas 74(3): 197-202, 2018

Dietary supplemented and meat-added antioxidants effect on the lipid oxidative stability of refrigerated and frozen cooked chicken meat. Poultry Science 92(1): 243-249, 2013

Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products. Food Chemistry 188: 481-488, 2016

Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products. Lipids in Health and Disease 12: 13, 2013

Oxidative stability of the meat of broilers supplemented with rosemary leaves, rosehip fruits, chokeberry pomace, and entire nettle, and effects on performance and meat quality. Poultry Science 92(11): 2938-2948, 2013

Antioxidative, potentially anti-inflammatory, and antidiabetic properties, as well as oxidative stability and acceptability, of cakes supplemented with elicited basil. Food Chemistry 243: 168-174, 2018

Dietary supplementation with plant extracts, xantophylls and synthetic antixidants: Effect on fatty acid profile and oxidative stability of frozen stored chicken breast meat. Journal of Animal and Feed Sciences 16(3): 463-471, 2007

Oxidative stability and flavour acceptability of nitrite-free meat-curing systems. Canadian Institute of Food Science and Technology journal 20(4): 246-251, 1987

Oxidative stability of lard and sunflower oil supplemented with coffee extracts under storage conditions. Grasas Y Aceites 62(2): 155-161, 2011

Effect of rosemary (Rosmarinus officinalis) extracts on the oxidative stability and sensory acceptability of soybean oil. Journal of the Science of Food and Agriculture 95(10): 2021-2027, 2016

Antioxidative effect of oregano supplemented to broilers on oxidative stability of poultry meat. Slovenian Veterinary Research: 2, 61-66. Ef, 2008

Oxidative stability and acceptability of camelina oil blended with selected fish oils. European Journal of Lipid Science and Technology 112(8): 878-886, 2010

Effect of oat by-product antioxidants and vitamin E on the oxidative stability of pork from pigs fed diets supplemented with linseed oil. Archives of Animal Nutrition 66(1): 27-38, 2012