Retardation of haemoglobin-mediated lipid oxidation of Asian sea bass muscle by tannic acid during iced storage

Sajid Maqsood, Soottawat Benjakul

Research output: Contribution to journalArticlepeer-review

36 Citations (Scopus)

Abstract

Lipid oxidation mediated by haemoglobin from tilapia was monitored in washed Asian sea bass mince with and without added tannic acid (200 and 400. ppm) during 10. days of iced storage. Control samples (without tannic acid) had the highest peroxide value (PV) within the first 2. days and possessed the greater amount of thiobarbituric acid-reactive substances (TBARS) throughout the storage of 10. days (p< 0.05). With addition of tannic acid, the lipid oxidation of washed Asian sea bass mince was retarded, especially when the higher level (400. ppm) was used, as evidenced by lowered PV and TBARS. The retarded formation of volatile lipid oxidation products in the samples with added 400. ppm tannic acid was found. Sensory analysis revealed that samples with added 400. ppm tannic acid possessed lower fishy odour score, compared with the control sample and that with added 200. ppm tannic acid (p<. 0.05).

Original languageEnglish
Pages (from-to)1056-1062
Number of pages7
JournalFood Chemistry
Volume124
Issue number3
DOIs
Publication statusPublished - Feb 2011
Externally publishedYes

Keywords

  • Haemoglobin
  • Lipid oxidation
  • Tannic acid
  • Volatile lipid oxidation compounds
  • Washed mince

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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