Antioxidant capacity and lipid peroxidation products of carp (Cyprinus carpio L.) meat stored in refrigeration conditions with addition of herbs or vegetables

Andrzej Ochrem, Piotr Zapletal, Justyna Żychlińska-Buczek, Dorota Maj, Barbara Czerniejewska-Surma, Joanna Pokorska and Dominika Kułaj
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Andrzej Ochrem: Faculty of Animal Sciences, University of Agriculture in Kraków, Kraków, Poland
Piotr Zapletal: Faculty of Animal Sciences, University of Agriculture in Kraków, Kraków, Poland
Justyna Żychlińska-Buczek: Faculty of Animal Sciences, University of Agriculture in Kraków, Kraków, Poland
Dorota Maj: Faculty of Animal Sciences, University of Agriculture in Kraków, Kraków, Poland
Barbara Czerniejewska-Surma: Department of Commodity Science and Quality Assessment, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Szczecin, Poland
Joanna Pokorska: Faculty of Animal Sciences, University of Agriculture in Kraków, Kraków, Poland
Dominika Kułaj: Faculty of Animal Sciences, University of Agriculture in Kraków, Kraków, Poland

Czech Journal of Food Sciences, 2017, vol. 35, issue 3, 251-258

Abstract: The aim of the study was to evaluate the antioxidant capacity and the extent of lipid peroxidation of carp meat with plant additives. The research was conducted in two stages: January and April. Fish meat was mixed with additives, put into bags and held in refrigeration conditions for two weeks. Trolox Equivalent Antioxidant Capacity (TEAC) values on the first day of research in January ranged from 2.46 µM TE/g (w/w) to 4.60 µM TE/g (w/w). In April it was from 1.75 µM TE/g (w/w) to 3.21 µM TE/g (w/w), depending on the additives and method of storage (air-stored or vacuum-packed). TEAC values were higher in air-stored groups. The highest peroxide value was indicated in the control group at the end of research in January (6.06 mEq O2/kg lipids). The Totox index of meats on the last day of research was higher in April (18.24) than in January (max. 17.22). The antioxidants present in herbs prevent from the formation of secondary lipid oxidation products.

Keywords: fish; functional food; food additives (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:314-2016-cjfs

DOI: 10.17221/314/2016-CJFS

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